Crock Pot Chicken Paprikash
Recipe from Trish Koodrich, Owner of The Perfect Catering Company
Trish will be teaching a class on soup making at Snow Bros. Appliance in Lyndhurst on Thursday, February 6th. Click here for information.
- 3 chicken legs
- 4 boneless skinless chicken thighs (ask butcher to filet them)
- 1 Small onion diced
- 1 Green pepper diced
- 1 can 14.5 ounce can low sodium chicken stock (set aside ½ cup)
- 8 ounces water
- 2 Tablespoons olive oil
- 8 ounces Sour cream
- ½ cup flour
- 1/3 cup plus 2 tablespoons paprika
- 2 Bay leafs
- Salt & pepper to taste
- 1 (10 ounce) package spaetzle or wide noodles, cooked according to package instructions
Heat oil in 12-inch skillet over medium-high heat until hot, sauté seasoned chicken until well browned about 2-3 minutes per side. Transfer chicken to crock pot, sauté onion and green peppers for 5 minutes add to crock pot, and then add 1/3 cup paprika, salt, pepper, bay leaf and all but ½ cup reserved chicken broth. Cover and cook on low 8-10 hours or high for 5-6 hours.
With tongs, transfer chicken to deep platter; discard bones if you like and cover chicken to keep warm. You can also put covered chicken in a warming oven at 200 degrees until ready to serve.
In small bowl combine flour, remaining paprika and ½ cup reserved chicken broth whisk until smooth stir into crock pot to thicken, whisking occasionally. Use a ladle to remove about ½ cup of broth and mix with sour cream and then pour back into crock pot. This allows the temperature of the sour cream to adjust gradually. Adjust seasoning if necessary. Serve over prepared spaetzle or wide noodles.
Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.
Spaetzle can be made the day ahead, if you do this, bring a pot of salted water to boil and add cook spaetzle until it floats to top about 5-7 minutes.
- Chicken must be cooked completely then allow to cool before refrigerating
- Sauté vegetables; allow to cool before refrigerating
- If prepping the day before wait to add chicken until the last 20 minutes prior to serving. Bring chicken to room temperature 20 minutes before adding.