Wednesday, August 19, 2009

Slow Cooker: Hungarian Chicken Paprikash

Serves 2-4

  • 3-4 boneless chicken breasts
  • 1C chicken broth
  • 2 medium yellow onions diced
  • 1t salt
  • 1T paprika * I used more like 2T :)
  • 1t black pepper
  • 8oz Sour Cream
  • 1T flour

  1. Put everything except the sour cream and flour into the pot
  2. Cook on low 4-6 hours
  3. 30 minutes before serving mix the flour into the sour cream container
  4. Dump the sour cream/flour mixture into the pot
  5. Stir and let the sauce thicken

Serve over dumplings, rice or noodles.

I served over some no yolk egg noodles. This is good, a little bland though. I would suggest using at least 3 T of paprika and cutting the chicken broth back to 1/2C maybe. I think the onion let off a lot of moisture. It tried adding more flour but it still wouldn't thicken.