Of Food and Love recipes: chicken paprikash crockpot chicken crockpot chicken paprikash Hungarian chicken
by Mommy Hobbies
In my napsack stash
My family eats simple. Simple and healthy. No, our diet is not perfect, yes, we eat mayo (although, I have made my own and will try to make the switch to homemade mayo all day, all the time, soon) and bacon. YUM. But on the whole, we have a very well rounded diet. My children love broccoli, raw carrots, asparagus, artichokes, sour spinach, salads…good stuff. The food I make is meant to fill our bellies and give us nutrition. Sometimes, I can labor over a meal for 2-3 hours, sometimes the process is about 6 and other times, well, I just throw it in the crock. I don’t always want to spend 2-3 hours chopping, basting, stirring, dipping, watching and waiting. So, when I come across recipes that coincide with my simple way of cooking and are, what I consider to be, healthy I make them!
I found this recipe recently and was really, really pleased. It’s a Hungarian dish cooked in an unorthodox fashion, still just as good, but sans the frying.
Place it in the crock and pour a half cup over water over the top. Set on 6 hours. (or 4 if you’re in a hurry, but your chicken will always be better if it’s low and slow)
Once the chicken is done pull it out and shred it (I put it in my kitchen aid mixer and shredded it, but if you have thighs, the meat should pretty much fall off the bone)
Pour in 3/4 cup of sour cream into the crock and mix with the onion and liquids there. It should look something like this:
Put your shredded chicken back into the crockpot and mix it in with the sauce. Serve over egg noodles with some homemade bread on the side and a veggie of your choice! Enjoy!
Chicken Paprikash courtesy of :: Tasty Kitchen
- 1 whole Large Onion, Thinly Sliced
- 4 whole Chicken Thighs
- Salt And Pepper, to taste
- 2 Tablespoons Paprika, Or More To Taste
- ½ cups Water
- Tapioca Starch, Cornstarch, Or Flour (optional)
- ¾ cups Sour Cream
- 8 ounces, weight Egg Noodles, Cooked Per Package Directions (preferably Wide, Dumplin’ Style)
1. Place thinly sliced onions in the bottom of your slow cooker.
2. Season both sides of each chicken thigh with salt, pepper, and paprika (in that order). It’s virtually impossible to over season this dish, as excess seasonings will fall off the thighs, but be aware of your salt nonetheless.
You can use chicken breasts if you prefer, but I don’t find the flavor as deep. If you DO decide to use chicken breasts, make sure you get the bone-in kind (again, for deeper flavor).
3. Place your chicken thighs in your slow cooker on top of the onions. Pour the water over the chicken and cover. Cook on low approximately 8 hours, or on high for at least 4 hours. The lower and longer the better. (You can add some tapioca starch at this point to ensure a nice thick gravy at the end – I’ve never done it, but that’s the best starch to use given the low temperatures. Do NOT add cornstarch or flour at this time).
4. Once the chicken has had time to get delicious and tender, take the chicken pieces from the pot, and remove the bones. This is another benefit to thighs – very few bones! Set the meat aside. Do NOT strain out the liquid!!
5. Mix the sour cream into the liquid left in the slow cooker. If you desire a thicker sauce, make a slurry out of 1/4 cup water and 1 tablespoon of cornstarch, and whisk into the gravy. Bring to a boil in a pot until thickened.
6. Stir the gravy and the chicken together.
Serve over cooked egg noodles with some Hungarian Bikaver wine (or any light bodied red/crisp dry white), good company, and lots of laughter!
(Traditional method: Season chicken as above then brown on both sides. Remove the chicken and set aside. Add onions to the pan and saute until translucent. Return chicken to the pan along with approximately 1 cup of water, cover, and simmer over low heat for about 30 minutes, or until cooked through and tender. Then follow the remaining steps from step 4 above.)