Slow cooker chicken paprikash
1 spray(s), or enough to coat skillet
2 cup(s), coarsely chopped
1 small, chopped
1 medium clove(s), minced
Sweet red pepper(s)
1 small, diced
Canned chicken broth
Uncooked boneless skinless chicken breast(s)
Fat free sour cream
- 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.