Chicken Paprikash
- Chicken Paprikash
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- 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
- .
- Directions
- 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.
- 2. Cover slow cooker and cook for 4 hours on HIGH or 6 1/2 hours on LOW.
- 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.
- Cook egg noodles .
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Taken from www.epicurious.com/recipes/member/views/chicken-paprikash-52326601 (may not work)