CHICKEN-MAKE-AHEAD SLOW-COOKER CHICKEN PAPRIKASH RECIPE - (4.5/5)
Provided by á-47256
Number Of Ingredients 14
Steps:
- In large bowl, mix tomatoes, paprika, salt and garlic. Add chicken, bell peppers and onion; mix well. Divide evenly between two labeled 1-gallon freezer bags. Lay flat, and freeze up to 3 months. 2. Thaw 12 to 24 hours in refrigerator, until completely thawed. 3. Pour contents of bags into 4 1/2-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours. 4. Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top each bowl with 1 tablespoon sour cream and 3/4 teaspoon dill.
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Sir Daniels
[email protected]I thought this recipe was just okay. The chicken was a bit dry and the sauce was a bit too thin. I probably won't make this again.
Patricia Ignacio
[email protected]This recipe was a bit too bland for my taste. I would add more paprika and maybe some cayenne pepper next time.
Cee Jay
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken is always tender and juicy, and the sauce is flavorful and creamy. I highly recommend this recipe!
Asoiva Taufao
[email protected]I made this recipe last night and it was a huge success! The chicken was perfectly cooked and the sauce was rich and creamy. I will definitely be making this again.
DilAslam WaZiR
[email protected]This recipe was easy to follow and turned out great! The chicken was moist and juicy, and the sauce was flavorful. I especially liked the addition of the sour cream.
Jamie Judkins
[email protected]My family loved this recipe! The chicken was so tender and flavorful, and the paprika sauce was delicious. I served it over egg noodles, and it was a hit. I will definitely be making this again.