Crockpot Chicken Paprikash
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
Ingredients: *Birds Eye Pepper Stir-Fry, 2 cup Mushrooms, fresh, 8 medium V8 tomato herb soup, 1 cup Paprika, 4 tbsp Chicken Thigh, 3 thigh, bone and skin removed Corn Starch, 1 tbsp
Quarter mushrooms and put in bottom of crockpot with frozen pepper stir-fry. Toss with 3 tbsp paprika and soup. Put chicken thighs on top and sprinkle with 1 tbsp paprika. Cook on low for 6-8 hours.
Remove chicken and peppers and keep warm. Stir corn starch into an equal amount of cold water, then stir into sauce. Turn crockpot to high and let sauce thicken for 15-30 mins. Pour over chicken and peppers and serve.
Can be served over rice or whole wheat noodles and garnished with fat-free or reduced fat sour cream. If you have smoked paprika, add 1-2 tbsp.
Number of Servings: 2
Recipe submitted by SparkPeople user CHEZHEY.
Remove chicken and peppers and keep warm. Stir corn starch into an equal amount of cold water, then stir into sauce. Turn crockpot to high and let sauce thicken for 15-30 mins. Pour over chicken and peppers and serve.
Can be served over rice or whole wheat noodles and garnished with fat-free or reduced fat sour cream. If you have smoked paprika, add 1-2 tbsp.
Number of Servings: 2
Recipe submitted by SparkPeople user CHEZHEY.
Nutritional Info Amount Per Serving
- Calories: 278.2
- Total Fat: 6.1 g
- Cholesterol: 85.9 mg
- Sodium: 482.3 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 8.6 g
- Protein: 25.6 g
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