Chicken Paprikash with Sour Cream
Temps & Portions
5 hours 25 minutes temps de préparation =
25 minutes préparation +
5 hours cuisson
3 cups (750 mL) mushrooms0Mushroom White Whole 227g$3.04 • Chq
1 onion, sliced0Onions Vidalia 1EA$1.82 • Chq
2 cloves garlic, finely chopped0Garlic (3PK)$4.33 • Chq
2 Tbsp. olive oil0Becel Margarine Olive Oil 454G$4.88 • Chq
3 lbs. boneless, skinless chicken thighs, seasoned with salt and pepper0Chicken thighs boneless skinless (4 pieces)$16.15 • Chq
1 cup Knorr® Chicken Broth0Knorr Soup Mix Chicken Noodle 71G$2.14 • Chq
3 Tbsp. all-purpose flour0Compliments Flour Whole Wheat 2.5KG$4.87 • Chq
4 tsp. paprika0Compliments Paprika 145G$3.04 • Chq
1 cup sour cream0Gay Lea Sour Cream Light 500ML$4.50 • Chq
- 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.