Chicken Paprikás
Here is a version of Chicken Paprikás by Noreen Stephensen, group owner of the "Perth Amboy (New Jersey, USA), We Love Food Group" on Facebook.
  • 4 good size boneless chicken breasts
  • 1 large onion cut up in larger pieces. (prefer Spanish or white onion)
  • 4 Carrots
  • 2 -28 oz cans of whole tomatoes juice included. (I cut through them with a knife before taking them out of the can.)
  • Fresh Parsley (chopped)
  • ½- ¾ cup of water
  • 4 heaping tbsp of sour cream
  • A little sugar to reduce acidity
  • Paprika
  • Salt and pepper
  • Garlic
  • Rosemary
  1. In a frying pan add onions and small amount of oil and sauté till golden
  2. Add to the slow cooker along with 2 cans of the tomatoes with the juice
  3. Add the chicken breasts to frying pan and lightly sear 5 minutes or so on each side
  4. Seasoning with paprika , salt, pepper, I also add some garlic and some rosemary seasoning
  5. When chicken breasts are seared, add to the slow cooker
  6. Throw in the parsley and carrots along with the rest of ingredients mentioned above
  7. I add a slight bit of sugar to reduce the acidity in the sauce.
  8. Add ½ to ¾ cup of water into the slow cooker.
  9. Slow Cook for around 4 hours on high heat (see notes below)
  10. Let cool down to prevent curdling and add a 4 heaping tbs of sour cream (I used light sour cream)
I cooked on low for 3 hours then turned it up on high for 2 more hours. You have to use your own judgment on that.
Serve with wide noodles or mashed potatoes.
Recipe by at