Slow cooker chicken paprikash

My mother made chicken paprikash.  It was always a big deal because the preparation was complicated.  Easy, but complicated.  The cooking time was long.  And getting the dish from pot to table was complex.

I love this dish.  I alternately requested this or stuffed cabbage for my birthday dinner.  Now I alternately make this or stuffed cabbage for my birthday dinner.

My children like this dish as do my grandchildren.  My grandson calls it chicken with sauce.  Which is exactly what it is.

My mother used to make this with a dumpling.  I’ve made it with noodles and I’ve made it with rice.  I’ve even served with with gnocchi.  You can serve it with whatever you like as long as you pour lots of “sauce” on top.

My husband doesn’t like to deal with picking the meat off the chicken so I do that before serving.  It really is a lot easier to put a plate of chicken on the table.  And he enjoys his meal so much more when he can pile his chicken on his plate and pour lots of sauce on top.

So…in order to make this easier all the way around, (and it turns out, lighter in fat than the original).  I adapted my mother’s way of preparing it to a slow cooker.

Ingredients:
a whole chicken cut up or your favorite parts (I used a whole breast and three thighs)
1 large onion
paprika (sweet, not hot)
up to a stick of butter
8 ounces of sour cream

Directions:
1. Rough chop one large onion and spread it on the bottom of the slow cooker.

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2.  Place the chicken on top of the onions.  This way neither the onions nor the chicken stick to the bottom of the insert.IMG_7404
3.  Sprinkle paprika on top of the chicken.  Cover it thoroughly.  Sprinkle with salt to taste.


4.  Dot the top of the chicken with butter.  For a whole chicken you can use a whole stick.IMG_7411
5.  Put the lid on the slow cooker.
6.  Set to cook for 8 hours on low.
7.  After eight hours, carefully take the chicken out of the slow cooker.  It will fall apart so be careful and be ready.

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8.  Dump the sour cream into the crock pot with the onions and chicken juice.
9.  Blend with an immersion blender until smooth.
(if you want a thicker sauce, take about a 1/2 cup of sauce in a cup or bowl and mix 1/2 to 1 teaspoon corn starch.  When mixed smooth, stir into sauce.


10.  Serve the chicken over rice, noodles, gnocchi,( why you could even serve it over toast!)…generously spoon the magic sauce on top.IMG_7424

An easy spin on a traditional dish.  Simple to throw together.  So delicious and so very comforting!

 

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