Monday, September 24, 2012

Smokey Chicken & Pepper Paprikash


1 large onion, sliced
6-8 boneless, skinless chicken thighs
4 assorted bell peppers, sliced
1 cup chicken broth
2 tblsp all-purpose flour
1 tblsp smoked paprika (or regular)
12oz wide egg noodles
1/2 cup sour cream
1/4 cup coarsely chopped parsley

  • Put onion in lightly oiled slow-cooker pot. Add chicken in one layer. Top with peppers. 
  • Whisk together broth, flour, and paprika. Pour into pot.
  • Cover and cook on low for 6 to 7 hours, or high for 3-4 hours, or until chicken is tender and cooked through.
  • Prepare noodles according to package directions and toss with sour cream. Serve with chicken mixture over noodles in bowls and top with parsley.

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