Slow Cooker Chicken Paprikash
Hi everyone! My name is Deborah and I blog at Taste and Tell. I love easy, family friendly meals, with the occasional sweet treat thrown in. In fact, this week, I’m sharing all kinds of great Valentine’s Day treats. But I’m taking a break from the sweets today to share this easy meal with all of you.
I’m super excited to be guest posting this month here on the Delish Dish. I’ll be bringing you all a great slow cooker recipe once a week throughout the month. You’ll definitely want to check out what I’ve been making!!
First up is this Chicken Paprikash. The original recipe calls for beef, but I wanted to switch it up and use of my favorite proteins for the slow cooker – chicken thighs. I think they have a lot more flavor than chicken breasts, and you don’t have to worry as much about them drying out.
The secret ingredient is the paprika. And not just paprika, but a mixture of paprika with a little bit of smoked paprika thrown in. I was surprised at how much flavor the little bit of smoked paprika brought to the final dish, and I would definitely not leave it out.
All it takes is sprinkling the paprika over the chicken, then adding a few key ingredients.
Canned tomatoes and chicken broth,
Then some delicious veggies – carrots, onions and roasted red bell peppers. Then let the chicken cook away.
Once the chicken is cooked, you can either shred it or chop it up, then throw it back into the slow cooker.
Then you’ll add in a mixture of cornstarch and water, which will help the sauce to thicken up a bit.
A short 30 minutes later, all that’s left to add is the sour cream, and you are done!!
This is delicious served over buttered egg noodles. It’s a healthy, hearty, easy slow cooker meal!!
You can get the recipe for the slow cooker paprikash here. All I changed was to sub out the roast for 1 1/2 pounds of chicken thighs, then I used chicken broth instead of beef broth. Simple and delicious!
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