Easy to make and totally delicious, our Chicken Paprikash can
be cooking while you are at work!
recently invited to a big bash to celebrate a good friend’s milestone birthday. Kevin, the birthday boy, loves all
things Polish so we decided to make a Polish-inspired dish to share with the party-goers. I thumbed through several
of my old Polish cookbooks to get some ideas and kept coming back to Chicken Paprikash. We knew Kevin would love
it. The only problem was that the party was on a Friday night and we were going to have to figure out how to get it
cooked in the hour between work and the start of the party. Or do we have only that hour?
As I was thinking about the timing issue, I started to wonder
if Chicken Paprikash could be cooked in a slow cooker while we were at work. Looking over the recipe, it sure
seemed possible to cook it in the crock pot if we prepped everything the night before and waited to add
the sour cream until the last 20-30 minutes of the cooking time.
On Thursday evening, we prepped and browned the chicken and
onions, bagged everything up and stored it in the refrigerator. We used chicken thighs because the meat stays more
moist than white meat cuts. Friday morning it was a very simple process to place the chicken and onions in the slow
cooker and add the chicken stock. When we got home from work we removed the perfectly cooked chicken from the
cooker pot and put the pieces on a plate and covered it with foil to keep the chicken hot. We mixed the flour and
sour cream and stirred it into the liquid in the cooker and turned the cooker to high again and put the lid back
on. After about 15 minutes when the sour cream mixture is getting thicker, we added the chicken back in to the pot
to heat back up with the sauce. While the sauce and chicken were heating up, we made a batch of rice to serve with
When we were ready to go to the party the entire crock pot,
carefully packed up, traveled with us and kept everything hot. The Chicken Paprikash was a huge hit at the party
and Kevin loved it. The recipe was requested many times that night!
chicken thighs or 2 whole chickens cut into
Salt and pepper to taste
whole onion, sliced
cup chicken stock or
Tablespoon all purpose
cup sour cream
Fried potatoes, or rice, or noodles, prepared
according to package directions right before serving
1. Rinse chicken pieces under clear water and pat dry. Salt
and pepper the chicken, then sprinkle the paprika evenly over all of the pieces.
2.Melt butter in a heavy
skillet over medium high heat. Brown chicken in the butter, a few pieces at a time to avoid
crowding the pan, until golden in color. Remove chicken from the pan and place the pieces in
the slow cooker container. Add the onions to the pan and cook the onions until they are
golden brown, several minutes. Add the onions on top of the chicken in the crock
3.Gently pour the chicken stock or broth over the chicken in the crock pot.
Set the cooker to high for 4 hours or low for up to 8 hours and make sure the lid is on
firmly. Let the food stew without removing the lid.
4. About 20
– 30 minutes before serving, mix the flour into the sour cream. Remove the chicken from the
slow cooker and place on a plate. Tent it with aluminum foil to keep warm. Add the sour cream
mixture to the liquid in the crock pot and turn the crock pot on to high again. Stir the sour
cream into the liquid well and cook for a few minutes until nice and hot. Add the chicken
back into the sour cream in the slow cooker, put the lid back on, and let everything heat
5. Fry the
potatoes, or prepare the rice or noodles right before serving the chicken. To serve, put
potatoes, noodles or rice on a plate and place chicken on top. Spoon sour cream sauce over
the top and garnish with additional paprika if you desire.