Slow Cooker Chicken Paprikash

Name: Slow Cooker Chicken Paprikash
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 cups, 6 serving(s)
Ingredients: 44.37 ml all-purpose flour; 907.18 g boneless skinless chicken breasts, fat trimmed off and meat cut into 1 inch chunks; 473.18 ml onions, chopped (I use sweet onions); 295.73 ml fat-free low-sodium chicken broth; 236.59 ml red bell pepper, chopped; 118.29 ml carrot, shredded; 29.58 ml sweet Hungarian paprika; 9.85 ml garlic, minced; 4.92 ml salt; 4.92 ml black pepper, freshly ground is best; 295.73 ml reduced-fat sour cream

Submitted by Blue Skies

"So very easy and tastes great! Found this in Cooking Light magazine. Note: you can also add 1-8oz package of pre-sliced mushrooms, we just don't care for them and so took it out the recipe. Chicken comes out so soft it just falls apart, although the sauce may need to be thickened slightly. I serve with white rice, basmatti rice, or couscous. Also it freezes well if you would like to enjoy your leftovers at a later date. Enjoy!"

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Ready In:: 8hrs 20mins
Ingredients:: 11
Yields:: 6 cups
Serves:: 6

ingredients

44.37 ml all-purpose flour
907.18 g boneless skinless chicken breasts, fat trimmed off and meat cut into 1 inch chunks
473.18 ml onions, chopped (I use sweet onions)
295.73 ml fat-free low-sodium chicken broth
236.59 ml red bell pepper, chopped
118.29 ml carrot, shredded
29.58 ml sweet Hungarian paprika
9.85 ml garlic, minced
4.92 ml salt
4.92 ml black pepper, freshly ground is best
295.73 ml reduced-fat sour cream

directions

Chop chicken and combine with flour in a zip-lock bag (or bowl), mix well so flour evenly coats every piece of chicken. Add chicken and flour to electric slow cooker.
Chop onion and red bell pepper, shred carrot, and add all these to slow cooker. Now add chicken broth, paprika, garlic, salt, and pepper to rest of mixture in slow cooker.
Cover and cook on low for 8 hours.
Stir in sour cream.
Serving size is 1 cup. Enjoy!

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Reviews

I Made this today, and well lets just say it needed something. I did add the mushrooms because we all like them. However, I would have liked it to be a bit thicker. Mushrooms do add liquid, so if I do make it again, which I am not sure I would, I would add less broth. Also, I would add more paprika.

Alison B.
This meal had a really lovely combination of flavours. As Kate57 did, I froze this before adding sour cream. My fiance and I both loved the flavour and how healthy it is. I think I added a little more paprika than the recipe, but I'm not sure because I just kept adding it until it was right for us. Thanks for another great recipe for my freezer.

NoviceFreezerCook
We very much enjoyed this meal. I did make it ahead of time without the sour cream and froze it for the week-end. Started the rice, re-heated the chicken paprikash, added the sour cream and walaa! dinner is served. Thank-you for something new to try.

Kate57
The prep on this was easy and the chicken turned out very tender, but my husband felt this was kind of "plain." I thought it was peppery, which I like, but I doubt I'll make it again because he just wasn't all that thrilled with it. NOTE: I didn't add the mushrooms, though my husband might have liked it more if I did. He's a big fan of mushrooms.

for the love of veg