Crock-Pot Hungarian Paprika Chicken
|Source:||Kristen J. Gough|
|Ingredients:||2 lb. chicken (boneless, skinless)
1 14.5-oz. can tomato chunks
1 1/2 Tbsps. paprika
1 onion, chopped
2 cloves garlic, minced
1/2 cup chicken broth (or water)
1/2 tsp. white pepper (optional)
1/2 tsp. nutmeg (optional)
1/4 tsp. cayenne powder (optional, but it will give it a little kick)
Salt to taste (at the end of cooking)
|Directions:||Note: Try this complementary Spaetzle Hungarian Noodles recipe.
Place chicken breasts (fresh or frozen) at the bottom of the Crock-Pot pan. Drain half of the liquid from the tomatoes, then pour the remaining liquid and tomatoes into the Crock-Pot – along with the rest of the ingredients (except the salt). Cook until the chicken falls apart.
You can scoop some of the cooking liquid into a mixer and blend to make a sauce, or serve as is. You may want to add more paprika and/or salt.