Chicken Paprikash

By JAmero4702

Ingredients

• 3 Tbs butter, divided
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced
• 3 Tbs paprika, divided
• 2 Tbs tomato paste
• 3 cloves garlic, minced
• 6 Tbs chicken broth, divided
• 4 1/2 pounds bone-in skinless chicken breasts
• 1/4 cup all-purpose flour
• 1 1/2 tsp salt
• 1 tsp ground black pepper
• 1 1/2 cup sour cream
• 1 (12-oz) package egg noodles, cooked according to package directions
• Garnish, fresh dill

Preparation

Step 1

1. In large skillet, melt 1 tablespoon of butter over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 4 minutes or until vegetables start to soften. stir in 2 tablespoons paprika, tomato paste, and garlic and cook for 4 minutes. Transfer vegetable mixture to 6-quart slow cooker. Add 3 tablespoons broth to skillet, and cook for 1 minute, scraping browned bits from bottom of skillet with a wooden spoon. Add broth mixture to slow cooker.

2. In same skillet, melt remaining 2 tablespoons of butter over medium-high heat. In large bowl, toss together chicken, flour, salt and pepper, and remaining 1 tablespoon of paprika. Add to skillet, and cook for 3 minutes per side until browned. Transfer to slow cooker. Add remaining 3 tablespoons of broth to skillet, and cook for 2 minutes, scraping browned bits from bottom of skillet with wooden spoon. Add broth mixture to slow cooker.

3. Cover and cook on LOW for 4 to 6 hours or until chicken is tender. Remove chicken from slow cooker, and shred with forks, discarding bones. Stir shredded chicken and sour cream into slow cooker; and cook just until heated through. Serve over noodles and garnish with dill if desired.