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.
SLOW COOKER BEEF PAPRIKASH
The low and slow option makes perfect sense for a work day--8 hours later and dinner is served!
Provided by Food Network Kitchen
Categories main-dish
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
- Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.
SLOW-COOKER CHICKEN AND DUMPLINGS
Keep pierogi in your freezer for quick family dinners: You can add them to soup or use in place of ravioli.
Provided by Food Network Kitchen
Categories main-dish
Time 7h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, ½ teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.
- About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.
- Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.
Nutrition Facts : Calories 550, Fat 26 grams, SaturatedFat 12 grams, Cholesterol 209 milligrams, Sodium 841 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 44 grams, Sugar 6 grams
SLOW COOKER CHICKEN PAPRIKA
A tasty and warming dish, simple to prepare and delicious to eat.
Provided by Ted Mariner
Time 4h15m
Yield Serves 3
Number Of Ingredients 14
Steps:
- Heat 2 teaspoons of olive oil in a large, deep non-stick frying pan. Cook the chicken until browned all over and transfer to slow cooker.
- Heat the remaining oil in the same pan and add the chorizo and chopped onion. Cook for 5 minutes or until the onion has softened. Add the red pepper and cook whilst stirring for 2 minutes. Add the garlic and paprika and cook for 1 minute or until fragrant. Add the flour and cook for 1 minute whilst stirring until coated all over. Add the chopped tomato and chicken stock, stirring until well combined. Season with black pepper before transferring to slow cooker.
- Cover the slow cooker with lid and cook on low setting for 3 hours.
- After the 3 hours increase the slow cooker heat to high.
- Add the butter beans and chick peas and cook for a further 15 minutes. Stir in the sour cream and stand for 5 minutes to allow the sauce to thicken.
- Serve on a bed of fresh tagliatelle.
CHICKEN PAPRIKASH WITH SPAETZLE
When my folks originated from Austria in the early 1900s, they brought many of the recipes they enjoyed in the old country. This wonderful dish is one of them.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a heavy skillet, saute whole onions in butter until lightly browned. Remove and set aside. In the same skillet, saute chopped onions until tender. Set aside. , In a large plastic resealable bag, combine flour and 1-1/2 teaspoons paprika; add chicken, a few pieces at a time and shake to coat. , Place chicken in skillet; brown on all sides. Add the salt, parsley, broth and remaining paprika. Cover and cook over low heat until juices run clear, about 45 minutes. , For spaetzle, in a large bowl, stir the flour, eggs, milk, salt and baking powder until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. , Remove chicken from skillet; set aside. In the same skillet, stir in the sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Serve with sauce.
Nutrition Facts : Calories 450 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 987mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.
SLOW COOKER CHICKEN AND DUMPLINGS
This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!
Provided by Janiece Mason
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 6h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 37 g, Cholesterol 44.8 mg, Fat 18 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 1244.6 mg, Sugar 6.2 g
CHICKEN PAPRIKASH
Some recipes for chicken paprikash include vegetables like bell peppers and celery, but not my Grandmother Alta's. Hers was a simple combination of chicken, onions, garlic, paprika and sour cream. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Season chicken with kosher salt and pepper. In a Dutch oven, heat peanut oil over medium-high heat. Brown chicken in batches. Remove with a slotted spoon; drain and keep warm., Reduce heat to medium-low. Add onions; cook, stirring to loosen browned bits from pan, until onions begin to soften, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in flour and paprika; reduce heat to low. Cook until paprika is fragrant, 3-5 minutes. Add broth; cook, stirring constantly, until smooth, 6-8 minutes. Return chicken to pan; simmer, covered, until a thermometer inserted into deepest part of thigh reads 170°, about 30 minutes. Transfer chicken to a serving platter., Skim fat. Stir in sour cream; heat just until warmed through, 3-5 minutes (do not allow to boil). If desired, sprinkle with parsley and additional paprika. Serve with hot cooked noodles or mashed potatoes.
Nutrition Facts : Calories 422 calories, Fat 26g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 596mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.
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
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