Slow Cooker Chicken Paprikash Recipe

One of the funny things that sometimes happens in this blog-cooking world is trying to cook a classic that you have never tasted before. I remember doing it with the Orecchiete which were fabulous. As well as with a pot of Chicken and Dumplings that I was told weren’t quite right – they didn’t make the blog lets just say. So this chicken paprikash is good, but is it authentic? Probably not. It was dead easy and very tasty, which as far as I am concerned is what matters.

I served this up on a bed of spaghetti squash and I really liked the two together. The original recipe is based on one from epicurious but I lightened it up a bit.

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Slow Cooker Chicken Paprikash

(serves 2)
Adapted from Epicurious

2 onions, thinly sliced

2 tablespoons paprika

1 teaspoon salt

1 teaspoon hot pepper flakes (or use 1 tablespoon hot paprika and remove 1T tablespoon sweet paprika)

2 chicken breasts, bone-in, skin removed

salt and pepper

1 teaspoon canola oil or cooking spray

1/2 cup chicken stock

1/2 cup plain yogourt plus(2.5%)

3 tablespoon fresh dill, garnish

Cooked Egg Noodles or Spaghetti Squash

Combine onions, paprika and salt in the bottom of the slow cooker. Sprinkle chicken with salt and pepper. Heat a large skillet to medium and brown chicken in oil(or spray) until browned on all sides. Place on onions in slow cooker. In same pan add chicken stock and bring to a simmer. Add to slow cooker. Cover and cook on low for 5-6 hours. Remove chicken breasts and turn heat off. Stir in yogourt and dill. Slice chicken away from bone. Serve sauce over noodles, top with chicken and remaining dill.

Prep Time: 10 minutes | Cooking Time: 360 minutes | Total Time:370 minutes