CHICKEN PAPRIKA (CROCK POT)
Make and share this Chicken Paprika (Crock Pot) recipe from Food.com.
Provided by Mom2Rose
Categories One Dish Meal
Time 4h38m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 5 quart slow cooker, combine onions and mushrooms.
- Season chicken thighs with salt, pepper and one tsp paprika.
- Place in slow cooker on top of the vegetables.
- In a small bowl, stir together the cream of mushroom soup and remaining 1 tablespoon of paprika; pour over chicken.
- Cover and cook on LOW setting for 3 1/2 - 4 1/2 hours.
- Remove chicken from slow cooker and keep warm.
- Strain and defat cooking liquid.
- Stir sour cream into liquid and serve hot over chicken.
Nutrition Facts : Calories 259.6, Fat 11.4, SaturatedFat 4.1, Cholesterol 135.9, Sodium 307.1, Carbohydrate 6.5, Fiber 1.4, Sugar 3, Protein 32.3
CROCK POT CHICKEN PAPRIKA
Make and share this Crock Pot Chicken Paprika recipe from Food.com.
Provided by chia2160
Categories Chicken Breast
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- layer crock pot with onion, potatoes, chicken, sprinkled with paprika, salt& pepper, drizzled with oil repeat 3 times.
- add broth, cook on low for 6-8 hours.
Nutrition Facts : Calories 360.9, Fat 9.1, SaturatedFat 1.6, Cholesterol 91.2, Sodium 238.8, Carbohydrate 28.4, Fiber 3.7, Sugar 5.5, Protein 40.1
CROCK POT CHICKEN PAPRIKASH
Posted in response to a request, chicken pieces in a Hungarian-style paprika and sour cream sauce. The source is unknown. NOTE: Although the recipe did not indicate, I would remove the skin from the chicken before cooking.
Provided by Charmed
Categories Chicken
Time 10h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the water, chicken, tomatoes, green pepper, onion, paprika, garlic, salt, pepper and oregano into the crock pot.
- Stir to blend.
- Cover the pot and cook on low for 9 to 10 hours until chicken is tender.
- Remove chicken pieces from the crock pot and skim fat from the remaining sauce.
- Remove 1/4 cup liquid from the crock pot and allow to cool a bit.
- Blend flour with the 1/4 cup cooled juices and return the flour mixture to the liquid in the crock pot.
- Mix well and stir until thickened.
- Blend in sour cream.
- Return chicken to the pot and allow to heat through, but do not boil.
- Serve on cooked noodles if desired.
SLOW COOKER CHICKEN PAPRIKASH
So very easy and tastes great! Found this in Cooking Light magazine. Note: you can also add 1-8oz package of pre-sliced mushrooms, we just don't care for them and so took it out the recipe. Chicken comes out so soft it just falls apart, although the sauce may need to be thickened slightly. I serve with white rice, basmatti rice, or couscous. Also it freezes well if you would like to enjoy your leftovers at a later date. Enjoy!
Provided by Blue Skies
Categories One Dish Meal
Time 8h20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop chicken and combine with flour in a zip-lock bag (or bowl), mix well so flour evenly coats every piece of chicken. Add chicken and flour to electric slow cooker.
- Chop onion and red bell pepper, shred carrot, and add all these to slow cooker. Now add chicken broth, paprika, garlic, salt, and pepper to rest of mixture in slow cooker.
- Cover and cook on low for 8 hours.
- Stir in sour cream.
- Serving size is 1 cup. Enjoy!
Nutrition Facts : Calories 304.4, Fat 10.8, SaturatedFat 4.8, Cholesterol 116.5, Sodium 611.1, Carbohydrate 14.9, Fiber 2.7, Sugar 4.2, Protein 36.4
CHICKEN PAPRIKA
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 33
Steps:
- Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
- Add onions to the pan and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another 10 minutes or until the chicken is tender.
- Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche.
- Preheat the oven to 250 degrees F.
- In a saute pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color.
- Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly distribute the herbs with the bread and flour.
- In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt, pepper and nutmeg, to taste.
- Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends, shaping like a large sausage. Wrap with a layer of aluminum foil.
- Prepare a steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes. Remove from the pot and unwrap. Slice into 1-inch disks.
- Yield: 6 servings
CROCK POT CHICKEN PAPRIKASH WITH DUMPLINGS
This recipe I got from my mother. She made it on top of the stove, I adapted it to the Crock Pot. This is much easier for people that have busy life's but all have to eat. Remember to laugh. You can omit the dumplings and just make noodles. Both ways are great.
Provided by Javajeanbean
Categories One Dish Meal
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Add onions to crock pot. Add seasonings, chicken and broth.
- Cover and cook on High 5 to 6 hours.
- Shortly before serving, stir together sour cream or yogurt and cornstarch. Stir into crock pot and thicken.
- Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings (recipe below).
- Dumplings.
- Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.
CHICKEN PAPRIKAS
Make and share this Chicken Paprikas recipe from Food.com.
Provided by figaro8895
Categories Chicken
Time 1h7m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a 6-quart heavy stove-top casserole and add the lard or oil and paprika. Sauté the paprika for about 1 minute and add the onions. Sauté for a few minutes and add the remaining ingredients, except the thickening, to the pot. Bring to a simmer and cool, covered, for about 45 minutes to one hour or until all is tender. Remove the chicken pieces and set aside.
- Mix the sour cream and flour well, using a wire whisk. Add 1 cup of the gravy from the pot to the cream and stir while it thickens. Return the chicken to the pot and restore the heat.
- Serve over Hungarian Dumplings.
- NOTE: for a very delicious Veal Paprikas, use the above recipe substituting 2 1/2 lbs. of veal stew meat for the chicken.
Nutrition Facts : Calories 788.7, Fat 57.1, SaturatedFat 19, Cholesterol 213, Sodium 872.6, Carbohydrate 18.9, Fiber 3.5, Sugar 7.9, Protein 48.5
CHICKEN PAPRIKASH
My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to bust! It's wonderful.
Provided by ErinWebster
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
- In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
- Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
- To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.
Nutrition Facts : Calories 960.6 calories, Carbohydrate 69.2 g, Cholesterol 323.1 mg, Fat 54 g, Fiber 3.5 g, Protein 47.4 g, SaturatedFat 23.5 g, Sodium 1744.5 mg, Sugar 2 g
CHICKEN PAPRIKA
My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.
Provided by Khall88
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
- Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
- Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
- Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
- Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g
INSTANT POT® CHICKEN PAPRIKASH
This chicken paprikash can be made either in an Instant Pot® or on the stovetop. No matter which method you use, it will be cooked in less than 30 minutes! Feel free to use a blend of paprika--I used 3 different types: smoked paprika, sweet paprika, and regular paprika.
Provided by thedailygourmet
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and toss with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep noodles warm while preparing the chicken.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, shallots, and garlic; saute until fragrant, 2 to 3 minutes. Pour in pasta sauce, chicken broth, and red wine vinegar.
- Season chicken with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.
- Place 1/2 cup yogurt in a small bowl. Add in 1/2 cup of sauce, a tablespoon at time, to temper the yogurt. Add paprika and blend well. Pour yogurt mixture back into the pot. Shred the chicken thighs and serve over cooked noodles. Garnish each serving with a dollop of yogurt.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 42.1 g, Cholesterol 113.3 mg, Fat 17.7 g, Fiber 3.6 g, Protein 28.2 g, SaturatedFat 5.5 g, Sodium 889 mg, Sugar 6.4 g
CROCK POT CHICKEN PAPRIKA -- LOW CARB
Low carbing it? This makes a great supper, and it's so easy just to prepare in the morning and it's ready when you come home hungry for supper! I've doubled the recipe and froze the chicken breasts in single servings to just pop in the microwave.
Provided by Mirj2338
Categories Chicken Breast
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place 4 chicken breasts in the bottom of the crock pot.
- Sprinkle with half of the paprika.
- Then, cover with a layer of zucchini and onions.
- Add the oil, then sprinkle generously with the rest of the paprika.
- Pour the cup of water into the crock pot (down the side to not wash the paprika away).
- Cook on low temperature 6-8 hours.
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