Marilyn Martin's Recipe

Chicken Paprikash

Category: Recipes

Chicken Paprikash


3 cups whole mushrooms, cleaned
1 onion, sliced
2 cloves garlic, minced
2 tbsp Olive Oil
3 lbs skinless chicken thighs, seasoned with salt and pepper
1 cup Chicken Broth
3 tbsp all-purpose flour
4 tsp paprika
1 cup sour cream

Place mushrooms, onion and garlic in a slow cooker. Heat the oil in a pan set over medium-high heat and sear the chicken. Transfer the chicken to the slow cooker. Combine the broth, flour and paprika in a bowl and then pour into the hot pan. Scrape up any browned bits from the bottom of the pan and then pour the mixture over the chicken in the slow cooker.

Cover and cook on low for 5 hours or until chicken is very tender. Remove the chicken from the slow cooker and keep warm. Pour the remaining broth into a medium saucepan set over medium heat and simmer until the sauce is slightly thickened. Remove the mixture from the heat and whisk in the sour cream. Serve chicken and sauce over hot egg noodles.
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