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Slow Cooker Paprika Chicken

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This new-fashioned paprikash tastes great over buttered egg noodles!

  • 2 cups frozen chopped onions
  • 1 (8-oz) package fresh sliced mushrooms
  • 2 tbsp Hungarian sweet paprika
  • 1 tsp bottled minced garlic
  • 1 tsp salt
  • ½ tsp pepper
  • 1 cup chicken broth
  • 1 lb skinless, boneless chicken breasts
  • 1 lb skinless, boneless chicken thighs
  • 1 (8-oz) container reduced-fat sour cream
  • 1
    In the bottom of a 3&12;-quart or larger slow cooker, place all the ingredients, except the chicken and sour cream, stirring well to mix.
  • 2
    Add the chicken, stirring gently to coat with the sauce.
  • 3
    Cover and cook on low for 6 hours.
  • 4
    Stir in sour cream just before serving.
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