Slow Cooker Chicken Paprikash

Prep Time
20 min
Cook Time
360 min
Recipe Details
  • 1 spray(s) cooking spray, or enough to coat skillet
  • 2 cup(s) fresh mushroom(s), coarsely chopped
  • 1 small uncooked onion(s), chopped
  • 1 clove(s) garlic clove(s), minced
  • 1 small sweet red pepper(s), diced
  • 1 tsp paprika
  • 3/4 tsp table salt
  • 1/2 tsp black pepper
  • 1/2 cup(s) canned chicken broth
  • 1 pound(s) uncooked boneless skinless chicken breast(s)
  • 1 Tbsp all-purpose flour
  • 1/2 cup(s) fat free sour cream
  1. Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and pepper; sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth.
  2. Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.
  3. Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Yields about 1 1/2 cups per serving.
Make sure to keep your slow cooker out for Friday's Tuscan Turkey Pasta.

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