What are the differences between the types of paprikas?

There are four main types of paprika: sweet, made from sweet red peppers without any heat. Hot paprika is made from a variety of spicy peppers. Cayenne can be substituted for hot paprika. Smoked paprika is made from dried peppers and may or may not have some heat. According to The Kitchn , paprika is made from grinding the pods from a variety of peppers. Hungarian paprika is not smoked and has a fairly sweet flavor.

Can you freeze sour cream?

Most sour cream containers purchased in the grocery store have an expiration date of about 2 weeks. While we try to use up any leftovers, sometimes you have to decide whether to toss or freeze it. According to Healthline , it is safe to freeze sour cream for up to 2 months. However, the texture will not be smooth and creamy after it has been defrosted. Your best use of defrosted sour cream is to use bit in a creamy soup or stew. Some soup suggestions: Split pea, creamy tomato, pumpkin or sweet potato, butternut squash, cabbage or cream of chicken.

Can you put raw chicken in the slow cooker?

Yes, you absolutely can. Slow cookers are the essential 'dump and go' kitchen appliance. I use mine all the time. While you can put any raw meat into the cooker, I always recommend doing a quick brown or sear first. I have tried recipes both ways and always believe it tastes much better after browning. Yes, it is an extra step with an extra pan to clean, but I believe its worth it!

What can I serve with Chicken Paprika?

Traditional Chicken Paprikash is served with Spatzle, an egg noodle/dumpling. You can serve this meal with regular egg noodles or mashed potatoes. Our lower carb version is served over mashed cauliflower. To save time , I used a frozen, microwaveable package of mashed cauliflower with a savory herb flavor.

Slow Cooker Chicken Paprika ⋆ Deb's Daily Dish

Description

This lightened up version of Chicken Paprikash is not an authentic, traditional Hungarian recipe. But it has the same tender pieces of chicken and a creamy, smoky sauce layered with onions and paprika all cooked in your slow cooker.

Ingredients

Units Scale

1 large onion, chopped
1 tablespoon olive oil
4 boneless, skinless chicken thighs
2 boneless, skinless chicken breasts
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1/2 cup low sodium chicken broth
1/2 tablespoon Arrowroot powder * (or 1-2 tablespoons flour)
1/2 teaspoon xanthan gum *
14 oz. crushed tomatoes
3/4 cup sour cream, low fat or full fat
Optional garnish- sliced sun-dried tomatoes, chopped fresh parsley

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Instructions

Heat 1 1/2 teaspoons oil in large pan. Cook onions until lightly browned, about 2-3 minutes. Remove to plate.
Heat remaining oil and brown chicken for 1-2 minutes per side.
Place chicken in bottom of slow cooker with onions on top.
Pour the tomatoes, spices and broth over top, stir to combine.
Cover and cook for 4-6 hours on low. Test chicken at 4 hours with a meat thermometer. If it registers 165°F., it is done. Every slow cooker is different, so you may need to cook another 1-2 hours.
Remove chicken to platter, cover with aluminum foil.
Stir together a 1/2 cup of the liquid from slow cooker with sour cream. Pour into cooker and stir to combine.
In a cup, stir the reserved broth and thickener of choice (flour, xanthan gum/arrowroot powder). Mix well and press out any lumps. Pour into slow cooker and stir to thicken sauce. Return chicken to cooker, stir to combine with sauce and heat through for about 5 minutes.
Serve over noodles, mashed potatoes or mashed cauliflower.

Notes

* You can use 1-2 tablespoons of flour or cornstarch as the thickener for the sauce. Make the "slurry" the same way by add the broth to it and stirring well, pressing out lumps before adding to slow cooker.

*Use room temperature sour cream to prevent curdling in the sauce.

*After chicken is thoroughly cooked, taste taste the sauce to see if you would prefer more paprika. Everyone's taste is different and it is always best to start with less and add more if needed.

*Leftovers will keep in the refrigerator for up to 3 days.