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Slow Cooker Chicken Paprika
This Slow Cooker Chicken Paprika is covered with Hungarian paprika and colorful vegetables for a melt in your mouth comfort meal.
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
10
minutes
minutes
Servings
6
Calories
338
kcal
Author
Sherri Hagymas
Ingredients
2
tablespoon
coconut oil or olive oil
2
lbs
boneless chicken breasts
2-3
cloves
garlic
minced
1
large onion
chopped
1
red or orange bell pepper
julienned
1 10
oz
can of diced tomatoes
or a large tomato, chopped
1
cup
chicken broth
1
tablespoon
Hungarian paprika
dash of cayenne pepper
salt and pepper to taste
½
cup
fat free Greek yogurt or sour cream
Rice or egg noodles
Instructions
Coat the bottom of slower cooker with oil and place onion on top.
Then place the chicken and garlic on top
Then add pepper strips, tomato, paprika, and cayenne pepper.
Pour the chicken broth over top.
Cover and cook on low for 6 hours or high for 4 hours
After cooking, remove chicken and vegetables from slow cooker
Spoon sour cream into a measuring cup and add a tablespoon of flour.
Add a little of the hot liquid from the slow cooker to the sour cream mixture (to keep it from separating)
Once the sour cream is mixed with the liquid, you can add it back into the slow cooker a little at a time and mix thoroughly.
Add chicken and vegetables back to pot as well, and cook for about 10 more minutes to combine the sauce with the vegetables.
While chicken and sauce is finishing, cook rice (or egg noodles) to serve with the chicken.
Spoon chicken and sauce over the top of the rice or egg noodles.
Nutrition
Calories:
338
kcal
|
Carbohydrates:
6
g
|
Protein:
34
g
|
Fat:
18
g
|
Saturated Fat:
8
g
|
Cholesterol:
97
mg
|
Sodium:
321
mg
|
Potassium:
580
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1380
IU
|
Vitamin C:
34.6
mg
|
Calcium:
62
mg
|
Iron:
2.1
mg