I did it! I finally busted out my crockpot. You know the one I HAD to have last Christmas and have used maybe twice? This was an all around family hit, expect for my hubby’s usual comment of “It has no flavor”. He was wrong by the way and can’t eat anything without hot sauce on it. Here’s the recipe, hope you like it too.
Chicken Paprika
Sandra Lee Semi-Homemade slow cooker recipes 2 Book
1 large onion, quartered
1 package (8 oz) fresh sliced mushrooms
2 pounds boneless, skinless chicken thighs rinsed and patted dry (I used chicken tenders because that’s what I had)
Salt and pepper
1 1/3 T. Hungarian paprika, divided (I had regular paprika)
1 can (10 3.4 oz) condensed cream of mushroom soup
1/2 c. sour cream
1. Combine onion and mushrooms in a 5 qt crock pot.
2. Season chicken with salt, pepper and one teaspoon of paprika and place in slow cooker on top of the veggies.
3. In a small bowl, stir together soup and remaining paprika. Pour over chicken.
4. Cover and cook on LOW for 3 1/2 to 4 1/2 hours.
5. Remove chicken from slow cooker and keep warm. Strain and defat cooking liquid. Stir sour cream into the liquid and serve hot over chicken.
