Description
Tender slow cooked chicken in a creamy, smoky paprika sauce inspired by classic chicken paprikash. An easy, comforting dinner perfect over noodles, rice, or mashed potatoes.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 1 green bell pepper (diced)
- 1 carrot (peeled and diced)
- ½ yellow onion (diced)
- 14.5 ounce diced tomatoes
- ¾ cup low sodium chicken broth (or stock)
- 2 Tablespoons tomato paste
- 1 Tablespoon all purpose flour
- 2 teaspoons light brown sugar
- 3 teaspoons paprika
- ½ teaspoon cumin
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 Tablespoons lemon juice
- ½ cup sour cream (for serving)
- green onions (for garnish (optional))
- cooked rice or egg noodles (for serving)
Instructions
- Coat the inside of your slow cooker with nonstick spray. Place chicken breasts in the bottom of your slow cooker. Top with the diced bell pepper, carrot, and onion.
- In a mixing bowl, whisk together the diced tomatoes (with juice), chicken broth, tomato paste, flour, brown sugar, paprika, cumin, salt, and black pepper.
- Pour the mixture over the top of the chicken and vegetables.
- Cover and cook on LOW for 4-6 hours (recommended) or HIGH for 3-4 hours, or until chicken is cooked through (reaches an internal temperature of 165℉) and shreds easily.
- Using two forks, shred the chicken directly in the slow cooker, mixing it into the sauce.
- Add the lemon juice and stir gently to combine.
- Serve over rice or egg noodles with a dollop of sour cream and a sprinkle of chopped green onions, if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 52 g
- Cholesterol: 100 mg
Keywords: Slow Cooker Chicken Paprika