Slow Cooked Chicken Paprikash
This meat is versatile and delicious in a number of different dishes.
This is as good as my mother used to make, but I can leave it in the slow cooker all day long and not have to hassle with last-minute prep. My family enjoys...
Chicken and Tomatoes
From the Weight Watchers website - I like to serve Chicken Paprikash over rice with a green vegetable or salad on the side. This is a great, eclectic slow cooker recipe if you're in the mood for international flavors.
- 2 Cups Mushrooms
- 1 Onion, coarsely chopped
- 1 Clove garlic, minced
- 1 Sweet red pepper
- Teaspoon Paprika
- 3/4 Teaspoon Salt
- 1/2 Teaspoon Black pepper
- 1/2 Cup Chicken broth
- 1 Pound Uncooked, boneless, skinless chicken breast
- 1 Tablespoon All purpose flour
- 1/2 Cup Fat free sour cream
Coat a nonstick skillet with cooking spray and heat.
Add mushrooms, onion, garlic and red pepper.
SautÃ© 5 minutes.
Stir in paprika, salt and pepper; cook 30 seconds more.
Spoon mixture into a 4-5 quart slow cooker. Add broth.
Cut each chicken breast into 4 long strips; add to slow cooker.
Cover and cook on low setting 5 to 6 hours.
Stir together flour and sour cream in a cup (to prevent the cream from curdling in slow cooked dishes).
Stir mixture into slow cooker.
Cover and cook on low until the mixture is thick and hot, about 10 minutes more.
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