CHICKEN PAPRIKASH

By Clarabell

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 T all-purpose flour
• 1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
• 1 c frozen pearl onions, thawed
• 2 cans (8oz each) tomato sauce
• 1 c water
• 3 T paprika
• 1/4 t salt
• 1/4 pepper
• 3/4 c reduced-fat sour cream
• Cooked egg noodles, for serving

Details

Servings 6

Preparation

Step 1

Coat slow cooker bowl with nonstick cooking spray. In medium-size bowl, toss the chicken thighs with flour. Combine in slow cooker with green beans, onions, tomato sauce and 1 c water. Stir to blend, then add 1 T of the paprika, the salt, and pepper.

Cover slow cooker and cook for 4 hours on HIGH or 6 1/2 hours on LOW.

In a small bowl, whisk sour cream with remaining 2 T paprika. Scoop 1/2 c sauce from slow cooker and gradually whisk into sour cream. Slowly stir sour cream mixture into slow cooker. Serve paprikash over noodles.