Chicken Paprika (serves 4-5)
adapted from Kelly at Fly Lady.
In slow cooker:
2 medium onions, chopped
1 clove garlic, minced or grated
Add a layer of chicken pieces
(1 whole chicken, cut up, or equivalent--I used about 10 chicken thighs)
Drizzle with:
Olive oil (maybe 2 teaspoons?)
Salt
Pepper
About 1 tablespoon paprika
Add second layer of chicken pieces and repeat oil, s&p, paprika
Pour over chicken:
1 can crushed tomatoes (or tomato pieces) 16-19 ounces
Turn on low for 8-10 hours.
Before serving, add:
1/2 cup sour cream and stir in.
May thicken with 2 Tablespoons cornstarch mixed into a little cold water.
(Turn slow cooker on high for half an hour or so to thicken)
Serve over brown & wild rice with a side salad! You don't really taste the paprika, even though it seems like a lot. Nor does the sour cream come through as much as I thought it would. Really tasty though!
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1 comment:
Due to my chronic fatigue, I need more low glycemic recipes that can be done in a slow cooker. Thank you for posting this recipe. :)
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