Crock Pot Chicken Paprika
"served over brown rice this makes a great week night dinner"
photo by Bergy
- Ready In:
- 8hrs 10mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 8 boneless skinless chicken breasts, cut in half
- 4 cups sliced thin potatoes
- 4 cups sliced thin onions
- 3 tablespoons virgin olive oil
- paprika
- salt & pepper
- 1 cup chicken broth
directions
- layer crock pot with onion, potatoes, chicken, sprinkled with paprika, salt& pepper, drizzled with oil repeat 3 times.
- add broth, cook on low for 6-8 hours.
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Reviews
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Super good! I didn't change a thing. I used about 2 teaspoons of paprika and mine was done in 5 hours on high. Thanks, chia, this one is a keeper! -
This was excellent. Taste almost like my recipe which is somewhere in a pile fo recipes to be posted. The chicken was so moist it fell right off the chicken. Full bodied flavor. Good work chia! -
This recipe is almost too good to be true. It is a wonderful recipe. I used lots of Hungarian paprika. The flavor was really fabulous, and the chicken was moist and tender after 5 hours. I am glad I followed your directions exactly, 'cause we were rewarded with a wonderful dinner. Thanks for sharing this keeper recipe! -
Very tasty. I only used one large chicken breast and scaled down on the veggies. I served it with some stir fried broccoli. It was easy, inexpensive, healthy, and my husband loved it. What more could I ask for? Thanks for another winner Chia.
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The onions and potaoes were great and the Chicken was nice and moist.. I wondered about the 6-8 hours on high so cooked mine on low and it was done in 7 hours. My friend loved it but I felt I wanted a little more flavor. I used Hungarian Hot Paprika but still wanted a bit more zip, perhaps next time I will add 2 cloves garlic. Thanks Chia for an easy recipe that you can make with no fuss
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Tweaks
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This was really good and easy to put together. I used Simply Potatoes with onions instead of cutting potatoes and onions myself. I didn't add the olive oil but followed the rest of the recipe. I did use tenders instead of boneless breasts. Mine was done in about 3 1/2 hours on low. It was really tasty. Will make more often.
RECIPE SUBMITTED BY
chia2160
valley forge, 0
<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p>
<p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p>
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<p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! <br />and before that, i was on wheel of fortune! yes, with pat and vanna. i was the big winner, and i won a trip to hong kong for a week, somewhere i never would have seen otherwise- <br />i have 4 daughters, 3 gkids and 1 on the way-- so far</p>
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