Chicken Paprikash with Sour Cream

Temps & Portions
4 portions
5 hours 25 minutes temps de préparation =
25 minutes préparation +
5 hours cuisson
Ingrédients
  • 3 cups (750 mL) mushrooms
    Mushroom White Whole 227g
    $3.04 • Chq
    Montrer des alternatives
  • 1 onion, sliced
    Onions Vidalia 1EA
    $1.82 • Chq
    Montrer des alternatives
  • 2 cloves garlic, finely chopped
    Garlic (3PK)
    $4.33 • Chq
    Montrer des alternatives
  • 2 Tbsp. olive oil
    Becel Margarine Olive Oil 454G
    $4.88 • Chq
    Montrer des alternatives
  • 3 lbs. boneless, skinless chicken thighs, seasoned with salt and pepper
    Chicken thighs boneless skinless (4 pieces)
    $16.15 • Chq
    Montrer des alternatives
  • 1 cup Knorr® Chicken Broth
    Knorr Soup Mix Chicken Noodle 71G
    $2.14 • Chq
    Montrer des alternatives
  • 3 Tbsp. all-purpose flour
    Compliments Flour Whole Wheat 2.5KG
    $4.87 • Chq
    Montrer des alternatives
  • 4 tsp. paprika
    Compliments Paprika 145G
    $3.04 • Chq
    Montrer des alternatives
  • 1 cup sour cream
    Gay Lea Sour Cream Light 500ML
    $4.50 • Chq
    Montrer des alternatives
Instructions
  • 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.