This paprika chicken is a snap to fix and cook in the crock pot. The cooked chicken breasts are finished with sour cream for a savory sauce. Homemade dumplings are served with the chicken. Feel free to skip the dumplings and serve the chicken with biscuits.
- For the Chicken:
- 6 boneless, skinless chicken breast halves
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sweet Hungarian paprika
- 1 cup chicken broth
- 8 ounces sour cream
- 1 tablespoon cornstarch
- For the Dumplings:
- 3 large eggs
- 1/3 cup water
- 2 1/2 cups/11 1/4 ounces all-purpose flour
Note: while there are multiple steps to this recipe, this crock pot dish is broken down into workable categories to help you better plan for preparation and cooking.
Cook the Chicken
Add onions to slow cooker.
Add seasonings, chicken, and chicken broth.
Cover and cook on low 5 to 6 hours.
Combine the sour cream and cornstarch in a bowl or cup.
Stir into a slow cooker and heat through.
Drop the batter from teaspoon into boiling salted water and cook until dumplings rise to the top, about 10 minutes.
Make the Dumplings
In a bowl, beat the 3 eggs; add 1/3 cup water and 2 1/2 cups flour. Beat with spoon until smooth.
Taste and adjust seasonings.
Serve the dumplings with the chicken.