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Slow Cooker Chicken Paprikash

Slow Cooker Chicken Paprikash

An easy flavorful chicken dish that can be served over rice, hot cooked noodles or spaetzle.


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15 min
Prep Time
05 hrs 30 min
Total Time
6
servings

Ingredients

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 Land O Lakes® Butter, melted

2 tablespoons all-purpose flour

2 medium (2 cups) green bell peppers, sliced

1 cup sour cream

 

Hot cooked rice, if desired

How to make

  1. STEP 1

    Stir together chicken, onion, tomato sauce, 2 teaspoons paprika, chicken bouillon granules, garlic and pepper in 4-quart slow cooker.

  2. STEP 2

    Cover; cook on Low heat setting 5-6 hours, or High heat setting 3-4 hours or until chicken is tender.

  3. STEP 3

    Combine melted butter and flour in bowl; mix until smooth. Gradually stir into chicken mixture. Stir in remaining paprika and green bell pepper. Increase heat setting to High. Cover; cook 15-30 minutes or until mixture is thickened and bell pepper is softened.

  4. STEP 4

    Stir in sour cream just before serving. Serve over rice, if desired.

Tip #1

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 2 teaspoons are added at the beginning of cooking and the rest is added at the very end.

Nutrition

270 Calories
14 Fat (g)
80 Cholesterol (mg)
810 Sodium (mg)
14 Carbohydrates (g)
2 Dietary Fiber
22 Protein (g)
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