This is really easy and good, and pretty healthy as well. Serve over spaetzle (German egg noodles) or regular egg noodles or rice. It makes about 6 servings.
Ingredients:
3 T all-purpose flour
2 lbs skinless boneless chicken breasts, cut into 1/2in strips (I usually just use whole frozen chicken tenders from Costco that I've thawed a day ahead in the fridge)
1 large onion, chopped
1 large red bell pepper, chopped
1/2 c shredded carrot
2 T Hungarian sweet paprika (regular paprika is fine)
4 cloves miced garlic
1 t salt
1/2 t black pepper
8oz package pre-sliced mushrooms
1 small can tomato paste (tip: open both ends of the can and then push the whole thing through with one end, much easier than trying to scrape it out with a spatula)
1 cup chicken broth
1 1/2 cups light sour cream
Directions:
Combine flour and chicken in a gallon ziploc bag, close and shake to coat well. Add chicken and all other ingridents except sour cream to slow cooker and stir to combine. Cover and cook on low for 8 hours or high for 4 hours. Turn off slow cooker and let mixture cool a bit while you boil whatever you're serving it with. Stir in sour cream just before serving.
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