Crock Pot Chicken Paprikash |
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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 4 |
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The source is unknown. NOTE: Although the recipe did not indicate, I would remove the skin from the chicken before cooking. Ingredients:
1 1/2 cups water |
4 -5 lbs chicken pieces |
1 cup canned tomato |
1 green pepper, chopped |
1 small onion, sliced |
2 tablespoons paprika |
1 garlic clove, minced |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon oregano |
1/4 cup all-purpose flour |
1 cup sour cream |
Directions:
1. Put the water, chicken, tomatoes, green pepper, onion, paprika, garlic, salt, pepper and oregano into the crock pot.
2. Stir to blend.
3. Cover the pot and cook on low for 9 to 10 hours until chicken is tender.
4. Remove chicken pieces from the crock pot and skim fat from the remaining sauce.
5. Remove 1/4 cup liquid from the crock pot and allow to cool a bit.
6. Blend flour with the 1/4 cup cooled juices and return the flour mixture to the liquid in the crock pot.
7. Mix well and stir until thickened.
8. Blend in sour cream.
9. Return chicken to the pot and allow to heat through, but do not boil.
10. Serve on cooked noodles if desired.
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