Slow-Cooker Chicken with Creamy Paprika Sauce
Don't wait for Oktoberfest to indulge in a German-style supper featuring chicken in a rich brown sauce.
7 hr 20 min
chicken thighs (about 3 lb), skin removed
medium onion, sliced
tablespoons Progresso™ chicken broth (from 32-oz carton)
cups uncooked egg noodles
tablespoons cold water
container (8 oz) sour cream-and-chive potato topper
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.
Cover; cook on Low heat setting 7 to 8 hours.
About 20 minutes before serving, cook and drain noodles as directed on package.
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.
You can serve this creamy chicken dish over spaetzle (tiny German noodle) instead of the egg noodles.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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