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Crockpot Paprika Chicken

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Recipe

Crockpot Paprika Chicken recipe

 

Yield

6 servings

Prep

20 min

Cook

10 hrs

Ready

10 hrs

Ingredients

Amount Measure Ingredient Features
4 pounds chicken
cut up
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1 cup tomatoes, canned
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1 green bell peppers
chopped
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1 small onions
sliced
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2 tablespoons paprika
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1 garlic cloves
minced
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1 teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon oregano
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¼ cup all-purpose flour
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1 cup sour cream
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Ingredients

Amount Measure Ingredient Features
1.8 kg chicken
cut up
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237 ml tomatoes, canned
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1 each green bell peppers
chopped
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1 small onions
sliced
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3E+1 ml paprika
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1 clove garlic cloves
minced
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5 ml salt
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1.3 ml black pepper
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1.3 ml oregano
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59 ml all-purpose flour
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237 ml sour cream
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Directions

Put 1½ cups water and all ingredients except flour and sour cream into crockpot.

Stir to blend.

Cover pot and cook on LOW for 9 to 10 hours until chicken is tender.

Remove chicken pieces from cooker.

Skim off fat.

Turn control to HIGH. Blend flour with ¼ cup cooled juices from crockpot.

Mix into liquid in cooker. Stir until thickened.

Blend in sour cream.

Return chicken to pot.

Heat through, but do not boil.

Serve with noodles.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 401g (14.1 oz)
Amount per Serving
Calories 69740% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 286mg 95%
Sodium 733mg 31%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 181g
Vitamin A 32% Vitamin C 37%
Calcium 11% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 

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