1 1/2 cup water 5 pounds chicken pieces, skin removed 1 cup canned tomatoes 1 green bell pepper, chopped 1 small onion, sliced 2 tablespoons sweet or hot paprika 1 clove garlic, minced 1/2 teaspoon oregano salt and pepper, to taste 1/4 cup all-purpose flour 1 cup sour cream
Put the water, chicken, tomatoes, green pepper, onion, paprika, garlic, salt, pepper and oregano into the crockpot. Stir to blend. Cover the pot and cook on low for 9 to 10 hours until chicken is tender.
Remove chicken pieces from the crockpot and skim fat from the remaining sauce.
Remove 1/4 cup liquid from the crockpot and allow to cool a bit. Blend flour with the 1/4 cup cooled juices and return the flour mixture to the liquid in the crockpot. Mix well and stir until thickened.
Blend in sour cream. Return chicken to the pot and allow to heat through, but do not boil. Serve on cooked noodles if desired.
Pamela Chester, CDKitchen Staff
314 calories, 16 grams fat, 11 grams carbohydrates, 32 grams proteinper serving. This recipe is low in carbs.
Get our best recipes delivered right to you! Sign up for our newsletters that feature hand-picked recipes
I forgot to add the water and this turned out good. There was plenty of liquid after cooking it to still thicken it but I did add a little water then to just give it more of the sauce. My whole family liked this.
Mar 9, 2012
I've made this recipe a bunch of times and it's always so easy and turns out so well. I also serve over rice--somehow it tends to work better with brown rice, I think the nutty flavor complements the chicken. It's best to use a cut up whole chicken, and I keep the skin on and brown the skin first in a frying pan. I add all the initial ingredients except for the chicken, salt to taste (don't want to be tasting no salmonella), and then add the chicken. Otherwise I follow the recipe to the T and it turns out great each time. Thanks!
Oct 23, 2009
claudia64 Member since: October 23, 2009 REVIEW:
This is a wonderful recipe. My husband and three daughters devoured it in one day. The only thing I did different was use a 16 oz container of canned tomatoes, and I substituted a red pepper for the green one, for the simple reason I only had red pepper and din't want to travel to the store. Also, I served it over rice ... again, because we had no egg noodles in the house, but rice. It was delicious that way, but next time I want to try it with the noodles.