Crock Pot Chicken Paprikash With Dumplings Recipes

SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
• Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

AMAZING HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS

Steps:

• Set a large pot of water on to boil for the dumplings.
• De-fat, and tenderize chicken. Cut into bite-sized pieces. With oil, brown chicken in a large pan on medium-high heat (6-10 min).
• Add paprika, onion powder, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
• In a container with a lid (tupperware is good) mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
• While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, dry mix when you are done. If it's too gooey, add small amounts of flour until it is more dry.
• With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
• Raise heat and boil dumplings for another 5-6 min or so.
• Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture.
• Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
• Drain the water from the dumplings.
• Usually, chicken and sauce are served on top of the dumplings.

SLOW-COOKER CREAMY CHICKEN PAPRIKASH

Steps:

• Spray 4-quart slow cooker with cooking spray.
• Season chicken thighs and drumsticks with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In 12-inch skillet, heat oil over medium-high heat. Place chicken skin-side down in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
• Pour all except 1 tablespoon fat from skillet. Decrease heat to medium; add onions to skillet and cook about 4 minutes, stirring frequently, until softened. Add garlic, paprika, red pepper, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; continue to cook and stir 1 minute. Transfer to slow cooker. Add chicken broth to skillet. Cook over medium heat 1 minute, scraping up any browned bits on bottom of skillet with wooden spoon. Transfer to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Transfer chicken to serving platter and keep warm. Increase to High heat setting.
• In small bowl, beat cornstarch and water with whisk until smooth. Beat into cooking liquid in slow cooker. Cover; cook about 15 minutes or until sauce is thickened. Beat sour cream into cooking liquid in slow cooker with whisk. Cover; cook about 5 minutes or until hot.
• Serve chicken with sauce over buttered noodles.

CHICKEN PAPRIKASH

Steps:

• Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
• In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
• Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
• To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

CHICKEN PAPRIKASH WITH SPAETZLE

Steps:

• In a heavy skillet, saute whole onions in butter until lightly browned. Remove and set aside. In the same skillet, saute chopped onions until tender. Set aside. , In a large plastic resealable bag, combine flour and 1-1/2 teaspoons paprika; add chicken, a few pieces at a time and shake to coat. , Place chicken in skillet; brown on all sides. Add the salt, parsley, broth and remaining paprika. Cover and cook over low heat until juices run clear, about 45 minutes. , For spaetzle, in a large bowl, stir the flour, eggs, milk, salt and baking powder until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. , Remove chicken from skillet; set aside. In the same skillet, stir in the sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Serve with sauce.

SLOW COOKER CHICKEN PAPRIKASH AND DUMPLINGS

Steps:

• 1. Cut the chicken into 1/2-inch strips and coat well in flour.
• 2. Put chicken, broth, chopped peppers, shredded carrots, Hungarian sweet paprika, garlic, salt, black pepper and sliced mushrooms in slow cooker. Cover and cook on low for 8 hours.
• 3. Tear biscuits and toss on top of chicken paprikash. Cover again turning up the slow cooker to high for 30 minutes.
• 4. Stir in sour cream.
• 5. Enjoy!

CHICKEN PAPRIKASH

Steps:

• Season chicken with kosher salt and pepper. In a Dutch oven, heat peanut oil over medium-high heat. Brown chicken in batches. Remove with a slotted spoon; drain and keep warm., Reduce heat to medium-low. Add onions; cook, stirring to loosen browned bits from pan, until onions begin to soften, 6-8 minutes. Add garlic; cook 1 minute longer., Stir in flour and paprika; reduce heat to low. Cook until paprika is fragrant, 3-5 minutes. Add broth; cook, stirring constantly, until smooth, 6-8 minutes. Return chicken to pan; simmer, covered, until a thermometer inserted into deepest part of thigh reads 170°, about 30 minutes. Transfer chicken to a serving platter., Skim fat. Stir in sour cream; heat just until warmed through, 3-5 minutes (do not allow to boil). If desired, sprinkle with parsley and additional paprika. Serve with hot cooked noodles or mashed potatoes.

CROCK POT CHICKEN PAPRIKASH WITH DUMPLINGS

Steps:

• Add onions to crock pot. Add seasonings, chicken and broth.
• Cover and cook on High 5 to 6 hours.
• Shortly before serving, stir together sour cream or yogurt and cornstarch. Stir into crock pot and thicken.
• Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings (recipe below).
• Dumplings.
• Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.