Crock Pot Chicken Paprikash Recipes Recipe Fo Recipe For Potato

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CROCK POT CHICKEN PAPRIKASH



Crock Pot Chicken Paprikash image

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.

Provided by Charmed

Categories     Chicken

Time 10h10m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

CROCK POT CHICKEN PAPRIKA



Crock Pot Chicken Paprika image

Make and share this Crock Pot Chicken Paprika recipe from Food.com.

Provided by chia2160

Categories     Chicken Breast

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

8 boneless skinless chicken breasts, cut in half
4 cups sliced thin potatoes
4 cups sliced thin onions
3 tablespoons virgin olive oil
paprika
salt & pepper
1 cup chicken broth

Steps:

  • layer crock pot with onion, potatoes, chicken, sprinkled with paprika, salt& pepper, drizzled with oil repeat 3 times.
  • add broth, cook on low for 6-8 hours.

Nutrition Facts : Calories 360.9, Fat 9.1, SaturatedFat 1.6, Cholesterol 91.2, Sodium 238.8, Carbohydrate 28.4, Fiber 3.7, Sugar 5.5, Protein 40.1

CROCK POT CHICKEN PAPRIKA



Crock pot Chicken Paprika image

I so love crock pots. Just put it in and walk away. This is best served with noodles I think but many use mash potatoes

Provided by Stormy Stewart

Categories     Chicken

Time 8h15m

Number Of Ingredients 10

1 1/2 lb chicken cut into 3/4 inch pieces (without skin or bones)
1 1/2 c carrots, sliced
1 onion diced
1 bell pepper, chopped
3 tsp paprika
1/2 tsp peppered seasoning salt
1 can(s) cream of chicken soup
1 c frozen sweet peas
1/2 c sour cream
1 clove garlic, diced

Steps:

  • 1. In a 4 qt crock pot combine chicken, carrots, onion, pepper, paprika, seasoning salt and soup and mix well. Cover and cook 6-8 hours on low
  • 2. Ten minutes before serving stir in peas and sour cream, cover and cook until heated about 10 minutes. Serve with noodles or mash potatoes

CHICKEN PAPRIKA (CROCK POT)



Chicken Paprika (Crock Pot) image

Make and share this Chicken Paprika (Crock Pot) recipe from Food.com.

Provided by Mom2Rose

Categories     One Dish Meal

Time 4h38m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

1 large onion, peeled and quartered
8 ounces fresh mushrooms, sliced
2 lbs boneless skinless chicken thighs, rinsed and patted dry
salt and pepper
1 1/3 tablespoons Hungarian paprika, divided
1 (10 3/4 ounce) can condensed condensed cream of mushroom & garlic soup
1/2 cup sour cream

Steps:

  • In a 5 quart slow cooker, combine onions and mushrooms.
  • Season chicken thighs with salt, pepper and one tsp paprika.
  • Place in slow cooker on top of the vegetables.
  • In a small bowl, stir together the cream of mushroom soup and remaining 1 tablespoon of paprika; pour over chicken.
  • Cover and cook on LOW setting for 3 1/2 - 4 1/2 hours.
  • Remove chicken from slow cooker and keep warm.
  • Strain and defat cooking liquid.
  • Stir sour cream into liquid and serve hot over chicken.

Nutrition Facts : Calories 259.6, Fat 11.4, SaturatedFat 4.1, Cholesterol 135.9, Sodium 307.1, Carbohydrate 6.5, Fiber 1.4, Sugar 3, Protein 32.3

CROCK POT CHICKEN PAPRIKASH WITH DUMPLINGS



Crock Pot Chicken Paprikash With Dumplings image

This recipe I got from my mother. She made it on top of the stove, I adapted it to the Crock Pot. This is much easier for people that have busy life's but all have to eat. Remember to laugh. You can omit the dumplings and just make noodles. Both ways are great.

Provided by Javajeanbean

Categories     One Dish Meal

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 boneless skinless chicken breasts
3 lbs chicken
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Hungarian paprika, hot
1 (14 ounce) can chicken broth
8 ounces sour cream or 8 ounces plain yogurt
1 tablespoon cornstarch or 1 tablespoon flour
3 eggs
1/3 cup water
2 1/2 cups all-purpose flour, sifted

Steps:

  • Add onions to crock pot. Add seasonings, chicken and broth.
  • Cover and cook on High 5 to 6 hours.
  • Shortly before serving, stir together sour cream or yogurt and cornstarch. Stir into crock pot and thicken.
  • Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings (recipe below).
  • Dumplings.
  • Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.

INSTANT POT® CHICKEN PAPRIKASH



Instant Pot® Chicken Paprikash image

This chicken paprikash can be made either in an Instant Pot® or on the stovetop. No matter which method you use, it will be cooked in less than 30 minutes! Feel free to use a blend of paprika--I used 3 different types: smoked paprika, sweet paprika, and regular paprika.

Provided by thedailygourmet

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h10m

Yield 8

Number Of Ingredients 14

1 (12 ounce) package egg noodles
2 tablespoons butter
1 tablespoon minced parsley
1 ½ teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
3 shallots, thinly sliced
6 cloves garlic, coarsely chopped
2 cups arrabbiata pasta sauce
¼ cup chicken broth
3 tablespoons red wine vinegar
2 pounds boneless, skinless chicken thighs
1 cup plain yogurt, divided
3 tablespoons paprika

Steps:

  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and toss with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep noodles warm while preparing the chicken.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, shallots, and garlic; saute until fragrant, 2 to 3 minutes. Pour in pasta sauce, chicken broth, and red wine vinegar.
  • Season chicken with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.
  • Place 1/2 cup yogurt in a small bowl. Add in 1/2 cup of sauce, a tablespoon at time, to temper the yogurt. Add paprika and blend well. Pour yogurt mixture back into the pot. Shred the chicken thighs and serve over cooked noodles. Garnish each serving with a dollop of yogurt.

Nutrition Facts : Calories 441.4 calories, Carbohydrate 42.1 g, Cholesterol 113.3 mg, Fat 17.7 g, Fiber 3.6 g, Protein 28.2 g, SaturatedFat 5.5 g, Sodium 889 mg, Sugar 6.4 g

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