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Nutrition Facts
Serving Size 1 (297g) Recipe makes 6 servings The following items or measurements are not included below: fat-free low-sodium chicken broth
Calories 289
Calories from Fat 75		(26%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 4.4g	21%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 107mg		35%
Sodium 516mg		21%
Potassium 675mg		19%
Total Carbohydrate 14.6g		4%
	Dietary Fiber 2.6g	10%
	Sugars 4.1g
Protein 38.1g		76%
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Slow Cooker Chicken Paprikash

Recipe #329022 | ½ day | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Blue Skies
Oct 5, 2008

So very easy and tastes great! Found this in Cooking Light magazine. Note: you can also add 1-8oz package of pre-sliced mushrooms, we just don't care for them and so took it out the recipe. Chicken comes out so soft it just falls apart, although the sauce may need to be thickened slightly. I serve with white rice, basmatti rice, or couscous. Also it freezes well if you would like to enjoy your leftovers at a later date. Enjoy!

SERVES 6 , 6 cups (change servings and units)

Ingredients

3 tablespoons all-purpose flour
2 lbs boneless skinless chicken breasts, fat trimmed off and meat cut into 1 inch chunks
2 cups onions, chopped (I use sweet onions)
1 1/4 cups fat-free low-sodium chicken broth
1 cup red bell pepper, chopped
1/2 cup carrot, shredded
2 tablespoons sweet Hungarian paprika
2 teaspoons garlic, minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground is best
1 1/4 cups reduced-fat sour cream

Directions

1
Chop chicken and combine with flour in a zip-lock bag (or bowl), mix well so flour evenly coats every piece of chicken. Add chicken and flour to electric slow cooker.
2
Chop onion and red bell pepper, shred carrot, and add all these to slow cooker. Now add chicken broth, paprika, garlic, salt, and pepper to rest of mixture in slow cooker.
3
Cover and cook on low for 8 hours.
4
Stir in sour cream.
5
Serving size is 1 cup. Enjoy!

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Featured Reviews for This Recipe

From: NoviceFreezerCook

On Nov 11, 2008

This meal had a really lovely combination of flavours. As Kate57 did, I froze this before adding sour cream. My fiance and I both loved the flavour and how healthy it is. I think I added a little more paprika than the recipe, but I'm not sure because I just kept adding it until it was right for us. Thanks for another great recipe for my freezer.

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From: for the love of veggies

On Oct 8, 2008

The prep on this was easy and the chicken turned out very tender, but my husband felt this was kind of "plain." I thought it was peppery, which I like, but I doubt I'll make it again because he just wasn't all that thrilled with it. NOTE: I didn't add the mushrooms, though my husband might have liked it more if I did. He's a big fan of mushrooms.

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From: Kate57

On Oct 16, 2008

We very much enjoyed this meal. I did make it ahead of time without the sour cream and froze it for the week-end. Started the rice, re-heated the chicken paprikash, added the sour cream and walaa! dinner is served. Thank-you for something new to try.

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