Slow Cooker Chicken Paprikash
An easy flavorful chicken dish that can be served over rice, hot cooked noodles or spaetzle.
15 min.prep time
2 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 large (2 cups) onions, coarsely chopped
1 (15-ounce) can tomato sauce
2 tablespoons paprika
1 tablespoon chicken bouillon granules
2 teaspoons finely chopped fresh garlic
1/2 teaspoon pepper
2 tablespoons all-purpose flour
2 medium (2 cups) green bell peppers, sliced
1 cup sour cream
Hot cooked rice, if desired
Stir together chicken, onion, tomato sauce,
paprika, chicken bouillon granules, garlic and pepper in 4-quart slow cooker.
Cover; cook on Low heat setting for 5 to 6 hours, or High heat setting for 3 to 4 hours or until chicken is tender.
Combine melted butter and flour in small bowl; mix until smooth. Gradually stir into chicken mixture. Stir in remaining paprika and green bell pepper.
Increase heat setting to High.
Cover; cook 15 to 30 minutes or until mixture is thickened and bell pepper is softened.
Just before serving, stir in sour cream. Serve over rice, if desired.
Paprikash is a Hungarian dish using paprika for flavor rather than a garnish. Although paprika comes from Spain, South America and California, many consider the Hungarian variety to be the best. Hungarian paprika is widely available in supermarkets. Paprika can become bitter during the long, slow cooking, so only 1 teaspoon is added at the beginning of cooking and the rest is added at the very end.
Nutrition Facts (1 serving without rice)
Dietary Fiber: 2g
Recipe #11976©2001Land O'Lakes, Inc.