Chicken Paprikash in the Slow Cooker

I have made this dish the traditional way - slaving over a hot stove. But why take so much time when you can create just as tasty a dish in the crock pot! I would pair this with some boiled, whole-grain noodles or maybe brown rice if you are not a noodle fan. Either way, it's very healthy - low fat, low cal.


Ingredients

* 1 spray(s) cooking spray, or enough to coat skillet
* 2 cup(s) mushroom(s), coarsely chopped
* 1 small onion(s), chopped
* 1 small garlic clove(s), minced
* 1 small sweet red pepper(s), diced
* 1 tsp paprika
* 3/4 tsp table salt
* 1/2 tsp black pepper
* 1/2 cup(s) canned chicken broth
* 1 pound(s) uncooked boneless, skinless chicken breast
* 1 tbsp all-purpose flour
* 1/2 cup(s) fat-free sour cream


Instructions

Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and pepper; sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth. Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.

Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: Stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more.

Yields about 1 1/2 cups per serving.