|Slow Cooker Chicken Paprikash|
I don't know about you, but it sure is hot here lately! I love to break out the slow cooker in the summer so we can still have delicious meals without heating up the whole kitchen.
Chicken Paprikash is already full of flavor and easy on the budget, but slow cooking using chicken thighs only makes it more delicious and budget-friendly. Any cut of chicken can be used if you prefer white meat, but use bone-in for best flavor and results. Serve over noodles as suggested here, or trade for rice or spaetzle.
Slow Cooker Chicken Paprikash
Hands-On Time: 15 minutes
Ready In: 6 hours and 15 minutes
8 - 10 chicken thighs
1 large onion - sliced thin
1 clove garlic - minced
2 Tablespoons olive oil
1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoons Hungarian paprika
2 cups chicken stock
1/2 cup sour cream
10 ounces wide noodles - cooked
1. Combine flour, salt and paprika in a shallow bowl until well blended.
2. Heat oil in a heavy skillet and dredge chicken in flour mixture. Fry until golden, 3 minutes per side, and set into the bottom of a slow cooker liner.
3. Stir together onions and garlic with remaining flour mixture. Add onions over top of chicken.
4. Pour chicken stock over all and cook on low for 5-6 hours or until chicken is tender but not falling off the bone.
5. Remove chicken from cooker and stir sour cream into sauce. Check for seasoning. Serve chicken atop noodles and pour sauce over all.