Chicken Paprika (Crock Pot) |
|
 |
Prep Time: 8 Minutes Cook Time: 4 Minutes |
Ready In: 12 Minutes Servings: 6 |
|
Sandra Lee Semi-Homemade Slow cooker Cookbook Ingredients:
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 |
Directions:
1. In a 5 quart slow cooker, combine onions and mushrooms.
2. Season chicken thighs with salt, pepper and one tsp paprika.
3. Place in slow cooker on top of the vegetables.
4. In a small bowl, stir together the cream of mushroom soup and remaining 1 tablespoon of paprika; pour over chicken.
5. Cover and cook on LOW setting for 3 1/2 - 4 1/2 hours.
6. Remove chicken from slow cooker and keep warm.
7. Strain and defat cooking liquid.
8. Stir sour cream into liquid and serve hot over chicken.
|
|