Make Ahead Slow Cooker Chicken Paprikash Food

SLOW-COOKER MAKE-AHEAD CHICKEN

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat.
• Add chicken to slow cooker; pour 1/4 cup water over chicken. Cover and cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is tender and easy to shred.
• Transfer chicken to cutting board; cool slightly. Shred chicken, then toss with 1/2 cup of the cooking liquid. Discard remaining liquid.
• To Freeze: Divide chicken into 2 portions (about 2 cups each). Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least 1 hour. Transfer to freezer; freeze up to 3 months. Thaw in refrigerator overnight or until completely thawed. Use in recipes calling for cooked chicken.
• To Make in Oven: Heat oven to 425°F. Place rack in large rimmed sheet pan. Spray rack and pan with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat. Place in single layer on rack in pan. Roast 33 to 38 minutes or until meat thermometer inserted in center of largest thigh reads 180°F and meat is tender enough to shred. Remove from oven; let rest until cool enough to handle, about 15 minutes. Shred chicken with 2 forks. Toss shredded chicken in pan liquid to coat.

SLOW COOKER PAPRIKA CHICKEN

Steps:

• Add all ingredients (except the sour cream) into the slow cooker.
• Mix to evenly distribute the spices.
• Cook on high for 4 hours (or medium for 6, or low for 8).
• Remove chicken and vegetables from the slow cooker.
• Add sour cream to the remaining liquid and whisk.
• Pour some of the gravy over the top of the chicken and vegetables and serve.

MAKE-AHEAD SLOW-COOKER CHICKEN PAPRIKASH

Steps:

• In large bowl, mix tomatoes, paprika, salt and garlic. Add chicken, bell peppers and onion; mix well. Divide evenly between two labeled 1-gallon freezer bags. Lay flat, and freeze up to 3 months.
• Thaw 12 to 24 hours in refrigerator, until completely thawed.
• Pour contents of bags into 4 1/2-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
• Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top each bowl with 1 tablespoon sour cream and 3/4 teaspoon dill.

CHICKEN PAPRIKASH

Steps:

• Heat olive oil in a saute pan. Season diced chicken with generous pinch of salt, black pepper, and a tsp of paprika. Add seasoned chicken in pan and cook stirring often until chicken is no longer pink. Remove chicken with a slotted spoon into a plate. Set aside.
• Return pan to heat. Add butter. Let it melt. Add onion and garlic. Saute until onions are soft. (3-4 minutes) Stir often. Don't let garlic burn. Sprinkle flour on top of cooked onions evenly. Continue cooking for 1-2 more minute. Don't let flour burn.
• Now add paprika, cayenne and tomato paste (or tomato puree, if using). Cook another 1 minute.
• Add chicken stock, 1/2 cup water, and 1/2 tsp of salt. Mix well. Make sure there are no lumps. Return chicken to pan. Bring to boil, then reduce heat to medium low and cook for 10 minutes or until sauce is thick and chicken is cooked through.
• Remove pan from heat, mix in *sour cream. Taste and adjust salt. Mix in chopped parsley.
• Serve over pasta or side of crusty bread to scoop the sauce. Enjoy!

CHICKEN PAPRIKASH

Steps:

• Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
• In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
• Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
• To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

SLOW COOKER CHICKEN PAPRIKASH

Steps:

• Stir together chicken, onion, tomato sauce, 2 teaspoons paprika, chicken bouillon granules, garlic and pepper in 4-quart slow cooker.
• Cover; cook on Low heat setting 5-6 hours, or High heat setting 3-4 hours or until chicken is tender.
• Combine melted butter and flour in bowl; mix until smooth. Gradually stir into chicken mixture. Stir in remaining paprika and green bell pepper. Increase heat setting to High. Cover; cook 15-30 minutes or until mixture is thickened and bell pepper is softened.
• Stir in sour cream just before serving. Serve over rice, if desired.

SLOW COOKER BEEF PAPRIKASH

Steps:

• Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
• Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.

CHICKEN PAPRIKASH WITH SOUR CREAM

Steps:

• In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
• Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
• In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.
• Stir sour cream into sauce. Garnish with dill and serve.

CHICKEN PAPRIKASH

Steps:

• Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!

SLOW COOKER CHICKEN CHASSEUR

Steps:

• Heat the slow cooker to low. Put the oil in a frying pan over a medium-high heat. Season the chicken and fry, skin-side down, for 4-5 mins until crisp. Turn and fry for 3-4 mins more until golden all over. Put on a plate and set aside.
• Tip the shallots into the pan and fry for 10 mins over a medium heat until soft. Add the garlic and mushrooms and fry for 10 mins more until the mushrooms are golden. Pour in the wine and bubble for a few minutes until reduced by half. Stir in the tomato purée, chopped tomatoes and herbs. Season well and bring to a simmer.
• Tip the sauce into the slow cooker, and top with the chicken thighs (in one layer, if possible). Pour over the chicken stock until the chicken thighs are covered, adding a little more if needed. Cover and cook for 6-8 hrs until the sauce has thickened and the chicken is tender. Transfer the chicken to a plate and bubble the sauce for a few minutes more with the lid off, if you prefer a thicker sauce (you can only do this if there's a reduce function on the slow cooker. If not, pour the sauce into a pan and simmer until reduced). Remove the skin from the chicken before serving, if you prefer.
• Sprinkle over the parsley and serve the chicken and sauce with buttery mash, jackets, pasta or small roast potatoes, if you like.

SLOW COOKER PORK PAPRIKASH

Steps:

• Toss the diced pork in the flour
• Heat the olive oil in a non stick frying pan or skillet and when hot, add the pork to the pan so that it's evenly spread and the pieces are not overlapping. Cook for 3-4 minutes, turning so each side of the pieces gets browned. Remove from the pan and add to the slow cooker.
• Reduce the heat to medium and add the onion, garlic and pepper, cook for around 2-3 minutes until softened. Add a few more drops of olive oil if it starts to stick
• Add the stock, tomatoes, paprika and red wine vinegar to the pan. Bring to a simmer and let reduce slightly for around 5 minutes.
• p id="instruction-step-5″>5. Add the mixture to the slow cooker. Pop on the lid and cook on low for 8 hours. See note 1
• p id="instruction-step-6″>6. At the end of the cooking time take a cup of the liquid in a small bowl and whisk in the sour cream. Then add the sour cream mix and basil to the slow cooker and stir everything together well. Serve over steaming egg noodles or mashed potato - yum!

SLOW COOKER CHICKEN PAPRIKA

Steps:

• Heat 2 teaspoons of olive oil in a large, deep non-stick frying pan. Cook the chicken until browned all over and transfer to slow cooker.
• Heat the remaining oil in the same pan and add the chorizo and chopped onion. Cook for 5 minutes or until the onion has softened. Add the red pepper and cook whilst stirring for 2 minutes. Add the garlic and paprika and cook for 1 minute or until fragrant. Add the flour and cook for 1 minute whilst stirring until coated all over. Add the chopped tomato and chicken stock, stirring until well combined. Season with black pepper before transferring to slow cooker.
• Cover the slow cooker with lid and cook on low setting for 3 hours.
• After the 3 hours increase the slow cooker heat to high.
• Add the butter beans and chick peas and cook for a further 15 minutes. Stir in the sour cream and stand for 5 minutes to allow the sauce to thicken.
• Serve on a bed of fresh tagliatelle.

INSTANT POT CHICKEN PAPRIKASH STEW

Steps:

• Place the oil in the Instant Pot and select the Sauté setting.
• Add the chopped onion and sauté for 2 minutes, then add the garlic for 1 minute more.
• Turn off the sauté setting and add the thighs, peppers, and seasonings. (here's where that all-important paprika comes in!)
• In a medium mixing bowl, stir the tomato paste and sour cream into the broth or water before adding them all to the Instant Pot.
• Secure the lid and select the "Soup/Stew" setting for 10 minutes.
• Natural release.
• Shred the chicken with two forks.
• Serve the chicken paprikash stew in bowls with a dollop of sour cream or alongside some mashed potatoes.

CHEF JOHN'S CHICKEN PAPRIKASH

Steps:

• Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
• Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
• Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
• Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.

SLOW COOKER CHICKEN PAPRIKASH

Steps:

• Chop chicken and combine with flour in a zip-lock bag (or bowl), mix well so flour evenly coats every piece of chicken. Add chicken and flour to electric slow cooker.
• Chop onion and red bell pepper, shred carrot, and add all these to slow cooker. Now add chicken broth, paprika, garlic, salt, and pepper to rest of mixture in slow cooker.
• Cover and cook on low for 8 hours.
• Stir in sour cream.
• Serving size is 1 cup. Enjoy!

ONE POT APRICOT CHICKEN RECIPE

Steps:

• Preheat your oven to 375 degrees and set a cast iron skillet to heat on medium high heat.
• Season the chicken with salt and pepper and add it to the cast iron skillet, skin side down.
• Brown both sides of the chicken for 3-5 minutes.
• In a bowl or large measuring cup add the rest of the ingredients and whisk them together.
• Pour half over the chicken, putt the pan in the oven and cook for 25 minutes.
• Pour the rest over the chicken and cook an additional 5 minutes.

CHICKEN PAPRIKASH

Steps:

• Season chicken with kosher salt and pepper. In a Dutch oven, heat peanut oil over medium-high heat. Brown chicken in batches. Remove with a slotted spoon; drain and keep warm., Reduce heat to medium-low. Add onions; cook, stirring to loosen browned bits from pan, until onions begin to soften, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in flour and paprika; reduce heat to low. Cook until paprika is fragrant, 3-5 minutes. Add broth; cook, stirring constantly, until smooth, 6-8 minutes. Return chicken to pan; simmer, covered, until a thermometer inserted into deepest part of thigh reads 170°, about 30 minutes. Transfer chicken to a serving platter., Skim fat. Stir in sour cream; heat just until warmed through, 3-5 minutes (do not allow to boil). If desired, sprinkle with parsley and additional paprika. Serve with hot cooked noodles or mashed potatoes.

MAKE-AHEAD SLOW-COOKER CHICKEN PAPRIKASH

Steps:

• In large bowl, mix tomatoes, paprika, salt and garlic. Add chicken, bell peppers and onion; mix well. Divide evenly between two labeled 1-gallon freezer bags. Lay flat, and freeze up to 3 months.
• Thaw 12 to 24 hours in refrigerator, until completely thawed.
• Pour contents of bags into 4 1/2-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
• Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top each bowl with 1 tablespoon sour cream and 3/4 teaspoon dill.