Slow Cooker Paprika Chicken (Paprikash)
This smoky chicken paprika is a delicious, gluten free stew, with big flavours and a gorgeous orangey colour. The sauce is flavoured with both hot paprika and sweet smoked paprika. Cooked in the slow cooker and perfect for batch cooking.
Servings: 4
Ingredients
- 500 g boneless chicken thigh fillets
- 1 red pepper
- 1 yellow pepper
- 2 tsp chopped garlic
- 1 onion finely chopped
- 1 x 400g tin of chopped tomatoes
- 1 tbsp gluten free plain flour
- 2 tbsp sweet smoked paprika
- 1 tbsp hot paprika
- 250 ml chicken stock 1 stock pot + 250ml boiling water
- 200 ml soured cream
Instructions
- Add the onions to a frying pan with a little olive oil and fry on a low heat for around 5 minutes until they start to go transluscent.
- Add the cooked onions and everything else (EXCEPT the soured cream and parsley) to the slow cooker pot. Stir well and then place the lid on and cook for 3-4 hours on high or 5-6 hours on low.
- Before serving, stir in the soured cream. Spoon over mashed potato, rice or pasta and garnish with freshly chopped parsley.
Notes
Portion any leftovers into tubs and pop in the freezer for an easy microwave dinner in-a-hurry!
Nutrition
Serving: 1g | Calories: 472kcal | Carbohydrates: 19g | Protein: 36g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 336mg | Fiber: 4g | Sugar: 8g
