Thursday, March 19, 2009

Budget-Friendly, Tasty and Heatlhy Slow Cooker Meal

R loves paprika. I am not sure he actually adores the taste, but there was a Curious George episode during which the Man with the Yellow Hat says, "who stole my paprika?" (George had buried it in the yard) and this made R laugh. Since I am always on the lookout for tricks to get R to try new foods, I have taken his interest in paprika and run...

When we make hummus, I always let him pour some paprika on top, which he loves. He will taste some, look at me and declare, "it needs a little bit more paprika." He shakes a teensy-tiny bit more on top and tells me, "now it is perfect."

This recipe is heavy on the paprika, so predictably, R quite liked it. It also tastes like is Eastern European (my mom's heritage) comfort food at its finest. I altered the recipe from an version, so its been lightened and created for the slow cooker.

Slow Cooker Chicken Paprikash

3-3 1/2 pounds bone-in chicken thighs, skin removed,
2 tablespoons flour
3/4 teaspoon coarse salt, divided
1/2 teaspoon freshly ground pepper
2 tablespoons canola oil
3-4 cups onions, chopped
Pinch of sugar
1 cup diced roasted red bell pepper
1 can (4 oz) tomato paste
2 tablespoons sweet paprika
1/4 teaspoon crushed red pepper
1 teaspoon dried parsley
1 cup reduced-sodium chicken broth
3/4 cup reduced-fat sour cream

Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper and flour.

Heat oil in a large skillet over high heat. Add the chicken and brown on each side (you may have to do in two batches). Place the chicken in a the slow cooker after it browns.

Add the onions in the skillet and sprinkle with sugar. Cook for a few minutes and then add to the slow cooker. Dice the red pepper and add to the slow cooker.

Mix the broth, tomato paste, paprika, crushed red pepper and parsley in a small bowl, then pour into the slow cooker.

Cook on low for 8-10 hours, high 4-5 hours. Immediately before serving, remove the chicken to a platter, add the sour cream and stir.

Serve over egg noodles.

Serves 4-6.

This recipe is a definite make-again for us...


Deep in the Heart said...

That looks amazing. I'm putting it on the list for next week's menu.

ChefDruck said...

I found your blog from a comment recommending you on Mommy Vents. So glad I came over to check it out! Beautiful pictures and I love your ideas. I'll be back soon as I'm adding you to my blogroll.

Slacker Mama said...

I saw a Paprikash recipe in Everyday magazine, but didn't try it because it was for turkey...and we all know that my wussy husband doesn't like turkey (except for deli meat and T-giving). So this looks great!

Two questions, though:
1. Can I brown the thighs and then pop everything in the slow cooker the night before?

2. A *cup* of roasted red pep? Do you roast your own or use the jarred stuff? If you roast, how many? If you jar, how many?

Sweet Pea Chef said...


1. Yes! I have done this before with other things...

2. Yes...I know it sounds like a lot, but I get a jar of them at Trader Joe's and just dice and toss them in. You could easily use regular old red pepper though too!

Steel Magnolia said...

definitely trying this is fabulous!!

Live.Love.Eat said...

THIS looks delish!!! And I love those egg noodles!!!!

Carol said...

Your kids will eat this? You lucky dog...

Anonymous said...

do we need to use the bone-in thighs or have you ever done with boneless? ps -- i'm from columbus, too -- nice too see someone from our town with such a great blog!! thanks!

Sweet Pea Chef said...

I have used boneless too. I trend toward bone-in due to the added flavor, but boneless works like a charm.

Michelle said...

Spotted you from FB on Crock pot girls. I am making this for dinner tonight!!! :) I may double this and make it for work. I work for a tax office Jan-april, cooking their meals and other odd jobs.

moyra said...

it's coming out right now. Can't wait to try it.

Jill DC said...

Made this last night and am pleased to report everyone in the entire family loved it! I used boneless thighs, cut into large pieces. Served over Barilla Plus rotini. Offered sliced green loves (a big hit!) and grated asiago toppers. Both of my kids went back for seconds - which is a home run in my book. Thank you!

Jill DC said...

*sliced green olives*

Sweet Pea Chef said...

Jill DC--thanks for your feedback! I love hearing stories like this. Have a great week!!

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Rachel said...

This was delish and totally worth getting over my fear of browning the chicken (well, adding another step). I realized that peas would go great with it though. If I added frozen peas right at the beginning, do you think they'd be too mushy by the end?

Sweet Pea Chef said...

Hi Rachel! I do think adding the peas too soon would make them mush by the end. But you could always try it to satisfy your curiosity and see what you think! Thanks for the feedback!