Description
A comforting slow cooker chicken paprikash made with tender chicken, sweet paprika, peppers, and onions simmered in a rich tomato sauce and finished with creamy sour cream. This hearty dish is perfect served over noodles, rice, or mashed potatoes.
Ingredients
1/4 cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
3 tablespoons olive oil or vegetable oil, divided
1 cup bell pepper, any color, cored and chopped
1 cup onion, chopped
1 can (14 oz) diced tomatoes, not drained
1/2 cup chicken broth
2 tablespoons apple juice or white wine
1 tablespoon dried dillweed
1/3 cup sour cream
Instructions
- In a large resealable bag, combine the flour, paprika, and salt. Add the chicken pieces and shake until evenly coated.
- Drizzle 1 tablespoon of olive oil into the bottom of the slow cooker. Add the coated chicken pieces.
- Add the chopped bell peppers and onions on top of the chicken.
- Pour in the diced tomatoes with their juices, chicken broth, and apple juice or white wine. Sprinkle in the dried dillweed and gently stir to combine.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is tender and cooked through (internal temperature of 165°F).
- Stir in the sour cream until the sauce is smooth and creamy. Serve hot over noodles, rice, or mashed potatoes.
Notes
Sweet paprika is traditional, but smoked paprika can add extra depth of flavor.
For a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in before adding sour cream.
Boneless, skinless chicken thighs can be substituted for juicier meat.
Freeze without sour cream for best texture, adding fresh sour cream after reheating.
Store leftovers in the refrigerator for up to 4 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
