0 Picture
Ingredients
- 1 TBSP Butter
- 1 TBSP Extra-Virgin Olive Oil
- 1 large Yellow Onion, peeled and diced
- 2 cloves Garlic, peeled and minced
- 3 LBS Boneless, skinless Chicken Thighs
- Salt and Pepper, to taste
- 2 TBSP Hungarian Paprika
- 1/2 cup Chicken Broth
- 1/4 cup dry White Wine
- 1 (16 oz) Light Sour Cream
- Cooked Noodles or Spaetzle ( not on MWLW - do Shirataki Noodles )
Details
Servings 8
Preparation
Step 1
Add the butter, oil and onion to a microwave-safe bowl; cover and microwave
on high for 1 minute. Stir, re-cover and microwave on high for another minute or until the onions are transparent. Stir in the garlic, cover and microwave
on high for 30 seconds. Add to the slow cooker.
Cut the chicken thighs into bite-sized pieces. Add the chicken to a large skillet and stir fry for 5 minutes. Stir in the salt, pepper, paprika, broth
and wine; add to the slow cooker and cook on low for 8 hours.
Stir in the sour cream, cover and continue to cook long enough to bring the
sour cream sauce to temperature, or for about 30 minutes. Serve over cooked
noodles or spaetzle.
Sprinkle each serving with additional paprika if desired. Serve immediately
Review this recipe