Saturday, June 30, 2012

Crockpot Paprika Chicken

 I am totally embracing my crockpot/slow cooker during these hot days of summer. I am also loving the set it and pretty much forget it convenience of this style of cooking.  I set this dish at 8am yesterday on low for 9 hours of cook time while I went out with the kids for a play date with their cousins.  I got back 7 hours later and had actually forgotten I was cooking dinner in the crockpot until I came into the house and was greeted by the insanely good smell of this Paprika Chicken cooking.  I finished it off with some sour cream and then cooked up some store-bought  cheese tortellini to complete the meal.  My family was doing the happy dance at dinner and I was doing the happy dance because it was so wonderfully simple. 

3lb of skinless chicken (any parts)  I used frozen boneless chicken breast
2 cups chicken stock (or water and bullion equivalent)
1 jar (48oz) tomato pasta sauce
1 tsp dried oregano
1 tsp dried basil
1 Tbs dried parsley flakes
1 Tbs onion powder
1 Tbs brown sugar
1/4 cup soy sauce (or to taste)
2 Tbs paprika
red chili flakes to taste
1 bell pepper diced
1lb of mushrooms sliced
1 large onion chopped
1 bay leaves
1/3 cup of sour cream
1/3 flour (if needed)
seasoning salt and black pepper as needed
garnish with torn fresh basil (optional)

Note:  If you do not want to serve this over rice or pasta, you can decrease the stock and pasta sauce by half each.

Place all ingredients into large crockpot/slow cooker (except for sour cream).  Place on high for 4-5 hours or low for 8-9 hours.  Stir occasionally and adjust seasoning.  Add sour cream in the last hour of cooking.  Serve over pasta or rice. Enjoy.

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