Chicken Paprikash

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.