|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||4%|
|Total Sugars 3g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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:
1/2 cup coarsely chopped onion
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Hungarian sweet paprika
6 large boneless, skinless chicken breasts
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 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
Gather the chicken ingredients.
Add onions, seasonings, chicken, and chicken broth to slow cooker.
Cover and cook on low 5 to 6 hours.
Combine the sour cream and cornstarch in a bowl or cup.
Stir the mixture into the chicken in the slow cooker and heat through.
Make the Dumplings
Gather the dumpling ingredients.
Bring a large pot of well-salted water to a boil. Meanwhile, in a bowl, beat the 3 eggs; add 1/3 cup water and 2 1/2 cups flour. Beat with spoon until smooth and taste to adjust seasonings.
Drop the batter from teaspoon into boiling salted water and cook until dumplings rise to the top, about 10 minutes.
Serve the dumplings with the chicken.