Crock Pot Chicken Goulash Recipe 45 Food

CHICKEN GOULASH

Steps:

• Remove the skins from the chicken thighs. Heat a little of the skin in a nonstick frying pan and add the chicken.
• Cook over a medium heat for about 15 minutes, until well browned on all sides.
• Meanwhile, peel and roughly chop the onions. Remove the chicken from the frying pan, discard the skin, and pour away all but 1 tablespoon of fat.
• Cook the onions in the pan with the paprika and caraway seeds for about 3 minutes, then add the mushrooms and cook for about 2 minutes.
• Add the tomatoes and the stock and bring to the boil. Reduce the heat to a simmer, then add the chicken. Cover the pan and simmer for about 30-35 minutes, until the chicken is tender.
• Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 - 10 minutes, stirring frequently.
• Then sprinkle with the freshly chopped parsley and serve immediately.

CROCK POT CHICKEN GOULASH RECIPE - (4/5)

Steps:

• In a medium sized skillet, heat the olive oil over medium heat. Add the onions and saute until tender. Add to the slow cooker. Add the bell pepper, jalapeno pepper and garlic cloves to the skillet. Cook until soft and tender. Add to the slow cooker. Add the remaining ingredients to the slow cooker and stir to mix. Cook on low for 5 - 6 hours or on high for 2 1/2 - 3 hours. Once the chicken breasts are cooked thoroughly remove them from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to mix. If you find that this is too runny, mix in a couple of tablespoons of tomato paste to thicken it.

CROCK POT NON-HUNGARIAN GOULASH

Steps:

• Brown ground beef in skillet.
• Place browned beef in crock pot.
• Add onion to skillet and saute until it is tender (about 5 minutes).
• In a bowl mix worcestershire sauce, ketchup, and vinegar, mustard and salt.
• Add this mixture to meat with one cup of water.
• Stir and cover.
• Cook for 4 hours low.
• Stir in brown sugar and cook for 1 hour more on low.
• Blend flour with remaining 1/2 cup of cool water and add to meat mixture.
• Stir until thickened.
• Serve over noodles.

CROCK POT GOULASH

Steps:

• Add stew meat, cream of mushroom soup and beef broth to crock pot.
• cook on low for 8 hours.
• before serving mix cornstarch and warm water and add to crock pot to thicken gravy.
• serve over noodles.

CROCK POT VEGETABLE GOULASH

Steps:

• Combine all ingredients in a crock pot. Cover and cook on high for 4 hours or until veggies are tender.

CROCK POT GOULASH

Steps:

• Cook pasta according to package directions. Drain.
• Brown meat. Drain.
• Combine meat, pasta, spaghetti sauce, onion powder and mushrooms(if using) in crock pot. Mix well.
• Cover. Cook on High for 1 hour.
• Reduce heat to Low for 30 minutes.
• Serve with Parmesan cheese.

EASY BEEF GOULASH IN THE CROCK POT

Steps:

• Combine flour, paprika, salt and pepper in a small bowl.
• Dredge beef cubes in mixture.
• Brown meat in hot oil in skillet.
• Place beef in crock pot.
• Top with tomato paste and onion soup mix.
• Add just enough water to cover meat; stir to blend.
• Cover and cook on low for 5-6 hours.
• Serve over hot egg noodles.

CROCK POT HUNGARIAN GOULASH

Steps:

• Place meat in crockpot and cover with sliced onion.
• Combine garlic, ketchup, Worcestershire sauce, sugar, salt, paprika and mustard Stir in water, mix well, and pour over meat.
• Cover and cook on low for 8 to 10 hours.
• Turn control to high.
• Dissolve flour in a small amount of cold water and stir into meat mixture.
• Cook on high for 10 to 15 minutes or until slightly thickened.
• Serve over noodles or rice.

CROCK POT MEXICAN GOULASH

Steps:

• Spray crock pot with cooking spray.
• In a large bowl stir together the chili, beans, corn, and salsa until well mixed.
• Lay one tortilla flat on the bottom of the crock pot.
• Pour one-fifth of mixture on top.
• Continue layering the tortillas and the remaining four-fifths of the mixture until all the ingredients are used up.
• Cover and cook on low for 7hrs.
• Using a sharp knife cut through all the layers, making a checkerboard design on top. Each cut out should be about 1 inch apart. (The cut up tortillas will taste a lot like pasta when the recipe is finished).
• With a large spoon stir the entire dish to mix up the cut up tortilla pieces. Or scoop out of crock pot without stirring up for a more formed meal.
• Serve in bowls, sprinkled cheese, and top with sour cream if desired.