Slow Cooked Chicken Paprikash
Italian Cream Cheese Chicken – A delicious and easy recipe for the slow cooker
A really simple way to eat healthy!
Not knocking chicken noodle soup, but sometimes it is fun to change things up when you’re crockin’! We love this recipe because here in Texas we have a...
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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