Tuesday, June 30, 2015

Paprika Chicken (Slow Cooker)

Easy spin on a traditional Hungarian dish. It is important to use Hungarian Paprika as the flavor is much stronger and better than American Paprika which only adds color and not much flavor. Serves 4-6 people.

2 medium boneless, skinless chicken breasts (fresh or frozen, coated in flour)
1 onion, chopped or grated
1 carrot, finely shredded
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
3 tablespoons Hungarian Paprika
2 cups chicken broth
1/3 cup sour cream
egg noodles or rice or mashed potatoes

Arrange onion on bottom or slow cooker. Place chicken on top of onions. Sprinkle carrot and spices over chicken. Pour chicken broth over the top. Cook on low for 4-6 hours or until chicken is done and shreds easily with a fork. Shred chicken. Stir in sour cream. Salt to taste if needed. Serve over egg noodles, rice, or mashed potatoes. Garnish individual servings with extra sour cream if desired.