Crockpot Chicken Paprikash with Dumplings
6 boneless, skinless chicken breasts
1 medium onion chopped
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. Hungarian paprika
1 cup chicken broth
8 ounces sour cream
1 tbsp. cornstarch or flour
Dumplings:
3 eggs
1/3 cup water
2-1/2 cups all-purpose flour, sifted
Add onions to crock pot. Add seasonings, chicken and broth
Cover and cook on LOW 5 to 6 hours
Shortly before serving, turn on high and stir together sour cream and
cornstarch. Stir into crockpot and heat through.
Taste and adjust seasonings (sour cream and cornstarch may be omitted if
desired). Serve with dumplings (recipe below)
Dumplings
Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until
smooth. Drop from teaspoon into boiling salted water and cook until dumplings
rise to the top, approximately 10 minutes.
Serves 6
