Crockpot Chicken Paprikash


  • 3 each: bone in chicken breast halves, thighs and legs
  • Salt and ground black pepper
  • 2 tablespoons sweet
  • Hungarian paprika
  • 1 onion, sliced
  • 2 cups chicken broth
  • 1/2 cup sour cream
  1. Wash chicken pieces: trim off excess skin. Rub all over with salt, pepper and paprika. Place in slow cooker. Scatter onion over the chicken. Pour in broth.
  2. Cover tightly; cook on high setting for 30 minutes. Turn to low setting and continue cooking for 6 to 7 hours or until chicken is tender.
  3. Just before serving, stir in the sour cream.


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