Slow Cooker Chicken with Creamy Paprika Sauce

By mwilson

Don't wait for Oktoberfest to indulge in a German-style supper featuring chicken in a rich brown sauce.

Prep Time: 10 min
Total Time: 7 hours 20 min
Makes: 5 servings

Ingredients

• 10 chicken thighs (about 3 lb), skin removed
• 1 medium onion, sliced
• 3 tablespoons Progresso® chicken broth (from 32-oz carton)
• 2 tablespoons paprika
• 1/2 teaspoon salt
• 3 cups uncooked egg noodles
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 1 container (8 oz) sour cream-and-chive potato topper

Details

Servings 5

Preparation

Step 1

1. In 3 1/2- to 4-quart slow cooker, place chicken and onion. In small bowl, mix broth and paprika; pour over chicken. Sprinkle with salt.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. About 20 minutes before serving, cook and drain noodles as directed on package.
4. Remove chicken and onion from cooker, using slotted spoon. Place on serving platter; cover to keep warm. In small bowl, mix cornstarch and water; stir into juices in cooker. Increase heat setting to High. Cover; cook about 10 minutes or until thickened. Stir in potato topper. Pour sauce over chicken. Serve over noodles.

Kitchen Tip
You can serve this creamy chicken dish over spaetzle (tiny German noodle) instead of the egg noodles.

Nutrition Information:
1 Serving: Calories 490 (Calories from Fat 210); Total Fat 24g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 140mg; Sodium 660mg; Total Carbohydrate 28g (Dietary Fiber 2g, Sugars 5g); Protein 43g Percent Daily Value*: Vitamin A 45%; Vitamin C 2%; Calcium 10%; Iron 25% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 5 1/2 Lean Meat; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.