Chicken Paprikash with Sour Cream

Temps & Portions
4 servings
5 hours 25 minutes temps de préparation =
25 minutes préparation +
5 hours cuisson
Ingrédients
  • 3 cups (750 mL) mushrooms
    Compliments Mushrooms Whole Mini Bella 227G
    $2.49 • Chq
  • 1 onion, sliced
    Onions Vidalia 1EA
    $1.60 • Chq
  • 2 cloves garlic, finely chopped
    Garlic (3PK)
    $3.19 • Chq
  • 2 Tbsp. olive oil
    Apetina Feta Black Olive Oil Herb 100G
    $3.49 • Chq
  • 3 lbs. boneless, skinless chicken thighs, seasoned with salt and pepper
    Chicken thighs boneless skinless (4 pieces)
    $6.28 • Chq
  • 1 cup Knorr® Chicken Broth
    Knorr Soup Mix Chicken Noodle 71G
    $1.89 • Chq
  • 3 Tbsp. all-purpose flour
    Compliments Flour Whole Wheat 2.5KG
    $4.31 • Chq
  • 4 tsp. paprika
    Compliments Paprika 145G
    $2.69 • Chq
  • 1 cup sour cream
    Gay Lea Sour Cream Light 500ML
    $2.99 • Chq
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.