Slow Cooker Chicken Paprikash
- Total Time
Pop these ingredients into your slow cooker and six hours later you'll have no-fuss paprikash that'll impress any Hungarian!
cooking spray1 spray(s), or enough to coat skillet
fresh mushroom(s)2 cup(s), coarsely chopped
uncooked onion(s)1 small, chopped
garlic clove(s)1 clove(s), medium, minced
sweet red pepper(s)1 small, diced
table salt¾ tsp
black pepper½ tsp
canned chicken broth½ cup(s)
uncooked boneless skinless chicken breast(s)1 pound(s)
all-purpose flour1 Tbsp
fat free sour cream½ cup(s)
- Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and pepper; sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth.
- Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.
- Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Yields about 1 1/2 cups per serving.