Chicken Paprikash

• Chicken Paprikash
• Print
• Rated :
• 12345 by 7 people
• Rate and Comment Makes: 6 servings
• Prep 15 mins
• Slow Cook 4 hrs on HIGH or 6-1/2 hours on LOW
• Nutrition Facts
• Servings Per Recipe 6
• Amount Per Serving
• cal.(kcal)366
• Fat, total(g)16
• chol.(mg)189
• sat. fat(g)6
• carb.(g)21
• fiber(g)6
• pro.(g)39
• sodium(mg)896
• Percent Daily Values are based on a 2,000 calorie diet
• Ingredients
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
• 1 cup frozen pearl onions, thawed
• 2 cans (8 ounces each) tomato sauce
• 3 tablespoons paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup reduced-fat sour cream
• .

1. Directions
2. 1. Coat slow cooker bowl with nonstick cooking spray. In medium-size bowl, toss the chicken thighs with flour. Combine in slow cooker with green beans, onions, tomato sauce and 1 cup water. Stir to blend, then add 1 tablespoon of the paprika, the salt and pepper.
3. 2. Cover slow cooker and cook for 4 hours on HIGH or 6 1/2 hours on LOW.
4. 3. In a small bowl, whisk sour cream with remaining 2 tablespoons paprika. Scoop 1/2 cup sauce from slow cooker and gradually whisk into sour cream. Slowly stir sour cream mixture into slow cooker. Serve paprikash over noodles.
5. Cook egg noodles .

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Taken from www.epicurious.com/recipes/member/views/chicken-paprikash-52326601 (may not work)