Crock Pot Chicken Paprikash
"Posted in response to a request, chicken pieces in a Hungarian-style paprika and sour cream sauce. The source is unknown. NOTE: Although the recipe did not indicate, I would remove the skin from the chicken before cooking."
- Ready In:
- 10hrs 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 1⁄2 cups water
- 4 -5 lbs chicken pieces
- 1 cup canned tomato
- 1 green pepper, chopped
- 1 small onion, sliced
- 2 tablespoons paprika
- 1 garlic clove, minced
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon oregano
- 1⁄4 cup all-purpose flour
- 1 cup sour cream
directions
- Put the water, chicken, tomatoes, green pepper, onion, paprika, garlic, salt, pepper and oregano into the crock pot.
- Stir to blend.
- Cover the pot and cook on low for 9 to 10 hours until chicken is tender.
- Remove chicken pieces from the crock pot and skim fat from the remaining sauce.
- Remove 1/4 cup liquid from the crock pot and allow to cool a bit.
- Blend flour with the 1/4 cup cooled juices and return the flour mixture to the liquid in the crock pot.
- Mix well and stir until thickened.
- Blend in sour cream.
- Return chicken to the pot and allow to heat through, but do not boil.
- Serve on cooked noodles if desired.
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Reviews
-
Real Hungarian Chicken Paprikash does not contain the following: Garlic, tomatoes, green peppers, oregano or flour. It only contains, onion, oil, paprika, pepper, salt, chicken, water and sour cream. Served on dumplings or wide noodles. -
I found this rather on the bland side and I was so looking forward to it. I bought a brand new bottle of smoked paprika specifically to try this and was rather disappointed in the outcome. -
I'm sorry for the poor review, but my family just really didn't care for this dish. It was easy to make and smelled lovely, but we found the flavor to be somewhat lacking and had to add salsa just to make up for the flavor. I don't think I'll make this again. Sorry. -
We enjoyed this very much. It is not traditional as my Mom made (hers was very sour cream rich, and had more depth of flavor and seasoning). But still, the family enjoyed this a lot. We served with Mean Chefs Roasted broccoli and white rice. -
The first time I made this recipe the chicken was great but we didn't like the sauce. The next time I cut the water down to a half cup and it was better. My husband, who never says anything about what is put in front of him, raved about it. It wasn't until I was cleaning up afterwards that I realized I forgot to put in the sour cream but it was still GREAT without it.
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Tweaks
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This dish has a wonderful flavor, and it looks so attractive with the flecks of red and green throughout. I used boneless, skinless breasts, canned diced tomatoes, and soy yogurt in place of the sour cream. I also reduced the paprika to about 1 1/2 Tbsp. This turned out to be one of the most flavorful Crockpot dishes I've ever made. I've already gotten requests to make it again!
RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.
