Paprika Chicken

Paprika Chicken with Garden Fresh Pasta and Tomato Basil Sauce

I love Paprika, especially a good smoked paprika. So I am really looking forward to trying this dish.

Servings: 4

4 pounds chicken, cut up (4 to 5 boneless/skinless breasts)
1 cup canned tomatoes
1 green pepper, chopped
1 small onion, sliced
2 tablespoons paprika
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 cup all-purpose flour
1 cup sour cream

Put 1 1/2 cups water and all ingredients except flour and
sour cream into crockpot. Stir to blend. Cover pot and cook
on LOW for 9 to 10 hours until chicken is tender. Remove
chicken pieces from cooker. Skim off fat. Turn control to
HIGH. Blend flour with 1/4 cup cooled juices from
crockpot. Mix into liquid in cooker. Stir until thickened.
Blend in sour cream. Return chicken to pot. Heat through,
but do not boil. Serve with noodles.

Pairs well with Pasta and Fresh Tomato Basil Sauce.


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