Chicken Paprikash with Sour Cream
Time & Servings
5 hours 25 minutes ready time =
25 minutes preparation +
5 hours cooking
3 cups (750 mL) mushrooms0Organic Mushrooms White Bulk ~ 1LB$3.88 • Ea
1 onion, sliced0Onions Yellow Small Bulk ~1LB$2.15 • lb
2 cloves garlic, finely chopped0Summer Fresh Hummus Roasted Garlic 227G$4.31 • Ea
2 Tbsp. olive oil0Christie Triscuit Rosemary Olive Oil 225G$3.88 • Ea
3 lbs. boneless, skinless chicken thighs, seasoned with salt and pepper0Blue Goose Boneless Skinless Chicken Thighs ~ 400G$9.55 • Ea
1 cup Knorr® Chicken Broth0Knorr Stock Homestyle Chicken (4PK) 132G$4.31 • Ea
3 Tbsp. all-purpose flour0Robin Hood Bread Flour White Homestyle 2.5KG$6.69 • Ea
4 tsp. paprika0Club House Seasoning Paprika 119G$8.63 • Ea
1 cup sour cream0Gay Lea Sour Cream Low Fat 500ML$3.23 • Ea
- 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.