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Slow Cooker Chicken Paprikash

recipe at a glance
Rating: 5/5 5 stars
4 reviews

ready in: over 5 hrs
serves/makes:   6
  

recipe id: 59265
cook method: crock pot

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ingredients

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

directions

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.

added by

Pamela Chester, CDKitchen Staff

nutrition

314 calories, 16 grams fat, 11 grams carbohydrates, 32 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
375%
number of 4 star votes on this recipe
125%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe0



Registered Member at CDKitchen.com
Member since:
Feb 17, 2008





REVIEW: recipe rating
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.



Guest at CDKitchen.com




REVIEW: recipe rating
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!



Registered Member at CDKitchen.com
Member since:
Oct 23, 2009





REVIEW: recipe rating
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.



Registered Member at CDKitchen.com
Member since:
Jul 1, 2004





REVIEW: recipe rating
Quick and easy recipe. I will make it again.