Make Ahead Slow Cooker Chicken Paprikash Recipes

MAKE-AHEAD SLOW-COOKER CHICKEN PAPRIKASH

Make-Ahead Slow-Cooker Chicken Paprikash image

Packed with smoked paprika, garlic and bell peppers, this flavorful freezer to slow cooker make-ahead chicken dinner will have you craving even more delicious Central European fare.

Provided by Betty Crocker Kitchens

Categories Entree

Time 16h20m

Yield 8

Number Of Ingredients 10

Ingredients

1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 tablespoon smoked paprika
2 teaspoons salt
4 cloves garlic, peeled
20 oz boneless skinless chicken thighs
3 red and/or yellow bell peppers, cut into large strips
1 large onion, halved and cut into 1/2-inch slices
4 cups hot cooked white rice
1/2 cup sour cream
2 tablespoons chopped fresh dill weed

Steps:

In large bowl, mix tomatoes, paprika, salt and garlic. Add chicken, bell peppers and onion; mix well. Divide evenly between two labeled 1-gallon freezer bags. Lay flat, and freeze up to 3 months.
Thaw 12 to 24 hours in refrigerator, until completely thawed.
Pour contents of bags into 4 1/2-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top each bowl with 1 tablespoon sour cream and 3/4 teaspoon dill.

Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 75 mg, Fiber 2 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 2 g, TransFat 0 g

CHICKEN-MAKE-AHEAD SLOW-COOKER CHICKEN PAPRIKASH RECIPE - (4.5/5)

Chicken-Make-Ahead Slow-Cooker Chicken Paprikash Recipe - (4.5/5) image

Provided by á-47256

Number Of Ingredients 14

Ingredients

Packed with smoked paprika, garlic and bell peppers, this flavorful freezer to slow cooker make-ahead chicken dinner will have you craving even more delicious Central European fare.
Ingredients
To Freeze/Slow Cook
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 tablespoon smoked paprika
2 teaspoons salt
4 cloves garlic, peeled
20 oz boneless skinless chicken thighs save $
3 red and/or yellow bell peppers, cut into large strips
1 large onion, halved and cut into 1/2-inch slices
To Serve
4 cups hot cooked white rice
1/2 cup sour cream
2 tablespoons chopped fresh dill weed

Steps:

In large bowl, mix tomatoes, paprika, salt and garlic. Add chicken, bell peppers and onion; mix well. Divide evenly between two labeled 1-gallon freezer bags. Lay flat, and freeze up to 3 months. 2. Thaw 12 to 24 hours in refrigerator, until completely thawed. 3. Pour contents of bags into 4 1/2-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours. 4. Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top each bowl with 1 tablespoon sour cream and 3/4 teaspoon dill.

SLOW COOKER CHICKEN PAPRIKASH

Slow Cooker Chicken Paprikash image

So very easy and tastes great! Found this in Cooking Light magazine. Note: you can also add 1-8oz package of pre-sliced mushrooms, we just don't care for them and so took it out the recipe. Chicken comes out so soft it just falls apart, although the sauce may need to be thickened slightly. I serve with white rice, basmatti rice, or couscous. Also it freezes well if you would like to enjoy your leftovers at a later date. Enjoy!

Provided by Blue Skies

Categories One Dish Meal

Time 8h20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons all-purpose flour
2 lbs boneless skinless chicken breasts, fat trimmed off and meat cut into 1 inch chunks
2 cups onions, chopped (I use sweet onions)
1 1/4 cups fat-free low-sodium chicken broth
1 cup red bell pepper, chopped
1/2 cup carrot, shredded
2 tablespoons sweet Hungarian paprika
2 teaspoons garlic, minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground is best
1 1/4 cups reduced-fat sour cream

Steps:

Chop chicken and combine with flour in a zip-lock bag (or bowl), mix well so flour evenly coats every piece of chicken. Add chicken and flour to electric slow cooker.
Chop onion and red bell pepper, shred carrot, and add all these to slow cooker. Now add chicken broth, paprika, garlic, salt, and pepper to rest of mixture in slow cooker.
Cover and cook on low for 8 hours.
Stir in sour cream.
Serving size is 1 cup. Enjoy!

Nutrition Facts : Calories 304.4, Fat 10.8, SaturatedFat 4.8, Cholesterol 116.5, Sodium 611.1, Carbohydrate 14.9, Fiber 2.7, Sugar 4.2, Protein 36.4

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