At the low setting, most foods can cook
an hour or two longer than the suggested cooking time. Another option are slow
cookers, which can be programmed to keep food warm for up to four hours after
the cooking period ends.
Crock Pot Chicken Paprika With Dumplings
3 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks (about 6 large
breast halves)
1/2 C. flour
2 C. chopped onion (about 1 large Spanish onion)
1 bell pepper (any color), cut into thin strips
1 t. salt
1/2 t. freshly ground black pepper
2 T. Hungarian paprika
1 C. chicken broth
1 (14 1/2-oz.) can diced tomatoes with liquid
1/2 C. sour cream
Dumplings (recipe below) or wide, hot, buttered egg noodles
Dredge the chicken chunks in the flour and pat the pieces to remove excess
flour. Place the chicken and all remaining ingredients except the sour cream in
a slow cooker set on low heat; cover.
Cook for 5 to 6 hours. Thirty minutes before serving, raise the temperature to
high and stir in the sour cream. Heat through and adjust seasonings to taste.
Serve over dumplings or noodles.
Note: You also can cook this recipe in a baking dish in a 250° F. oven for 5 to
6 hours.
