Chicken Paprikash with Sour Cream

Time & Servings
4 servings
5 hours 25 minutes ready time =
25 minutes preparation +
5 hours cooking
  • 3 cups (750 mL) mushrooms
    Organic Mushrooms White Bulk ~ 1LB
    $3.88 • Ea
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  • 1 onion, sliced
    Onions Yellow Small Bulk ~1LB
    $2.15 • lb
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  • 2 cloves garlic, finely chopped
    Summer Fresh Hummus Roasted Garlic 227G
    $4.31 • Ea
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  • 2 Tbsp. olive oil
    Christie Triscuit Rosemary Olive Oil 225G
    $3.88 • Ea
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  • 3 lbs. boneless, skinless chicken thighs, seasoned with salt and pepper
    Blue Goose Boneless Skinless Chicken Thighs ~ 400G
    $9.55 • Ea
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  • 1 cup Knorr® Chicken Broth
    Knorr Stock Homestyle Chicken (4PK) 132G
    $4.31 • Ea
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  • 3 Tbsp. all-purpose flour
    Robin Hood Bread Flour White Homestyle 2.5KG
    $6.69 • Ea
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  • 4 tsp. paprika
    Club House Seasoning Paprika 119G
    $8.63 • Ea
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  • 1 cup sour cream
    Gay Lea Sour Cream Low Fat 500ML
    $3.23 • Ea
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  • Arrange mushrooms, onion and garlic in slow cooker. Heat olive oil in 12-inch skillet over medium-high heat and brown chicken. Transfer chicken to slow cooker. Combine Knorr® Chicken Broth, flour and paprika in medium bowl, then pour into hot skillet. Scrape up any browned bits from bottom of skillet, then pour over chicken in slow cooker.
  • Cook covered on LOW 5 hours or until chicken is very tender. Remove chicken and keep warm. Pour sauce into 2-quart saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer until sauce slightly thickens. Remove from heat and whisk in sour cream. Serve chicken and sauce, if desired, over hot egg noodles.