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Crock Pot Recipe for Chicken Paprikash

We hope that you will find this recipe to be one of the most delicious and simple crock pot recipes,
that you will ever find either on the internet or in any cookbook.

What you will need:

Minimum 3 & 1/2 quart crock pot
Wire whisk
Slotted spoon or wooden spoon

Bowl of sliced peppers and onionsIngredients:

4 pounds of chicken (preferably legs and thighs)
(For this recipe I used 4 thighs and 6 drum sticks)

3 peppers sliced (1 red, 1 yellow and 1 green pepper)
1 medium onion sliced
1 tsp. of minced garlic or 1 clove of fresh garlic chopped
1 - 14.5 oz. can of chicken broth
2 - Chicken bouillion cubes ( I used Wylers brand)
1- package of Chef Rick's Chicken Paprikash Crock Pot Seasoning.

Crock pot with chicken and peppers in itDirections:

Add 1 can of chicken broth in crock pot. Stir in Crock Pot Seasonings with wire whip.Once mixture is smooth add 2 chicken bouillion cubes and peppers and onions.

Gently fold peppers and onions into the mixture.
Rinse chicken and add to crock pot.
With a spoon, gently fold chicken into mixture. It should look like the picture to the right when you are done. It will be very thick but that's what were looking for. There is no need for the mixture to have to cover all of the ingredients. You just want to mix them together a bit.

If you have a high and low setting on your crock pot, place it on high for 1 & 1/2 hour, then gently stir it together with a spoon, turn on low setting and continue to cook for another 2 & 1/2 to 3 hours.

If you only have a low setting on your crock pot you can gently stir it together with a spoon after
2 hours then continue to cook for another 3 hours.

Once you have cooked it the required time, gently remove the chicken form the crock pot.
With a slotted spoon, try to remove as many peppers as possible from the crock pot and place them in a bowl and set them aside.

(You don't have to get every pepper out. We will be mixing the sour cream into your chicken paprikash sauce with a wire whisk, so you don't want to tear them all up)

Next add the sour cream to the remaining mixture in your crock pot and mix until smooth with a wire whisk. Return peppers to crock pot and fold in with a spoon. Return chicken to crock pot and allow to simmer on low for an additional 10 - 15 minutes.

Remove chicken from crock pot and put on plates with spaetzles, noodles or rice.

We used store bought spaetzles for this recipe, which only took a few minutes to cook.
we boiled them for 2 minutes according to their directions.

You can now ladle your sauce right over your chicken and spaetzles!

Any remaining sauce freezes very well.

For leftover sauce:

To use any remaining sauce after you thaw it, just cook a boneless chicken breast.
Cut your chicken into bite size pieces and reheat your sauce in a pan with your chicken.

Picture of the word enjoy

Chef Rick


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