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.

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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

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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.

Slow Cooker Cornbread Souffle

I adapted this recipe from multiple sources. It took me a few tries to optimize this recipe but I think I finally figured it out.  This is a really rich recipe that is not exactly low in calorie, which is why it's so delicious. However, it's perfect for a holiday dinner or a church potluck. I actually took this to a church potluck this weekend and everyone raved about it and it was gone before we left.

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2 eggs, beaten

1 package cream cheese, 8oz, softened to room temperature

2 boxes Jiffy cornbread mixes (8.5 oz boxes)

1 can creamed corn

1 can corn, drained (or approximately 2 cups frozen corn)

1 cup milk

1/2 cup butter (1 stick), melted

1/2 cup sugar

1 teaspoon seasoned salt

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Combine eggs and cream cheese until smooth. Add remaining ingredients and pour into a greased slow cooker. Cook on low for 3-5 hours or on high for 2-4 hours. You will have to optimize this recipe the first time you make it for your slow cooker because you want to be careful not to over cook it and different slow cookers will vary. Check it periodically. You want to cook it just until a knife barely comes clean when inserted into the center so that it will still be moist and delicate.