Best Slow Cooker Chicken Paprikash Weight Watchers Recipes

Chicken paprikash image

Time 36m

Yield 4 servings

Number Of Ingredients 13

20 oz Uncooked boneless skinless chicken breast(s) 4 (5-ounce)
0.5 tsp Table salt
0.25 tsp Black pepper freshly ground
2 tsp Canola oil
1 large Uncooked red onion(s) chopped
1 medium Green pepper(s) seeded and chopped
2 Tbsp Paprika
1 Tbsp All-purpose flour
2 cup(s) Reduced-sodium chicken broth
0.5 pound(s) Fresh mushroom(s) fresh, sliced
2 Tbsp Light sour cream
1 Tbsp Dill fresh, chopped
4 cup(s) Cooked egg noodles hot, broad

Steps:

Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer the chicken to a plate; set aside.
Add the remaining 1 teaspoon oil to the same skillet, then add the onion and bell pepper. Cook over medium heat, stirring often, until very tender and lightly browned, about 8 minutes. Add the paprika and flour; cook, stirring constantly, about 1 minute. Gradually add the broth and cook, stirring constantly, until the mixture bubbles and thickens slightly. Add the mushrooms and simmer 3 minutes. Return the chicken to the skillet. Reduce the heat and simmer, covered, until the chicken is cooked through, about 5 minutes.
Stir the sour cream and dill into the skillet; bring to a gentle simmer, then remove from the heat. Serve with the noodles. Yields 1 chicken breast with 1⁄2 cup sauce and 1 cup noodles per serving.

Nutrition Facts : Calories 153 kcal

Slow Cooker Chicken Paprikash image

Provided by Blue Skies

Time 8h20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 11

3 tablespoons all-purpose flour
2 lbs boneless skinless chicken breasts, fat trimmed off and meat cut into 1 inch chunks
2 cups onions, chopped (I use sweet onions)
1 1/4 cups fat-free low-sodium chicken broth
1 cup red bell pepper, chopped
1/2 cup carrot, shredded
2 tablespoons sweet Hungarian paprika
2 teaspoons garlic, minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground is best
1 1/4 cups reduced-fat sour cream

Steps:

Chop chicken and combine with flour in a zip-lock bag (or bowl), mix well so flour evenly coats every piece of chicken. Add chicken and flour to electric slow cooker.
Chop onion and red bell pepper, shred carrot, and add all these to slow cooker. Now add chicken broth, paprika, garlic, salt, and pepper to rest of mixture in slow cooker.
Cover and cook on low for 8 hours.
Stir in sour cream.
Serving size is 1 cup. Enjoy!

Nutrition Facts : Calories 304.4, Fat 10.8, SaturatedFat 4.8, Cholesterol 116.5, Sodium 611.1, Carbohydrate 14.9, Fiber 2.7, Sugar 4.2, Protein 36.4

Slow Cooker Chicken Paprika image

Provided by Ted Mariner

Time 4h15m

Yield Serves 3

Number Of Ingredients 14

1.5 tablespoons of olive oil.
6 boneless, skinless chicken thighs.
1 small brown onion chopped.
50 grams of diced chorizo.
1 medium red pepper chopped.
2 garlic gloves chopped.
3 heaped teaspoons of sweet paprika.
2 tablespoons of plain flour.
400 gram can of chopped tomatoes.
210 gram can of butter beans.
210 gram can of chick peas.
400 milliliters of chicken stock.
2 tablespoons of sour cream.
400 grams of tagliatelle.

Steps:

Heat 2 teaspoons of olive oil in a large, deep non-stick frying pan. Cook the chicken until browned all over and transfer to slow cooker.
Heat the remaining oil in the same pan and add the chorizo and chopped onion. Cook for 5 minutes or until the onion has softened. Add the red pepper and cook whilst stirring for 2 minutes. Add the garlic and paprika and cook for 1 minute or until fragrant. Add the flour and cook for 1 minute whilst stirring until coated all over. Add the chopped tomato and chicken stock, stirring until well combined. Season with black pepper before transferring to slow cooker.
Cover the slow cooker with lid and cook on low setting for 3 hours.
After the 3 hours increase the slow cooker heat to high.
Add the butter beans and chick peas and cook for a further 15 minutes. Stir in the sour cream and stand for 5 minutes to allow the sauce to thicken.
Serve on a bed of fresh tagliatelle.