Chicken Paprikash
- Minutes to Prepare:
- Number of Servings: 6
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 Cooked egg noodles, for serving
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.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FAMILY_RECIPES.
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.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FAMILY_RECIPES.
Nutritional Info Amount Per Serving
- Calories: 366.0
- Total Fat: 16.0 g
- Cholesterol: 189.0 mg
- Sodium: 898.0 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 6.0 g
- Protein: 39.0 g
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