‘Eating Clean on the Cheap’ – Slow Cooker Chicken Paprikash

This Hungarian dish brings back fond memories of my Great-Grandma Welker. She was a wonderful cook, an even better storyteller, and her smile and laugh will never leave my memory. So in honor of a remarkable woman, I have remade this recipe to fit into my healthy and fast-paced life.

Slow Cooker Chicken Paprikash

I like to use bone-in cuts because they enhance the flavor of the dish. If you don’t want to debone the meat, you can opt for boneless but just use broth in place of the water.

*On sale this week at Publix (4/19-4/25/2012)

  • 2 lbs Organic skinless chicken thighs* (or chicken breasts*)
  • 8 oz Fage Greek yogurt*
  • 1/2 cup water
  • 1 cup diced tomatoes*
  • 1/3-1/2 cups thinly sliced onion
  • 2 teaspoons minced garlic
  • 2 teaspoon paprika*
  • salt and pepper to taste

Season chicken with salt and pepper. Place in crockpot, meat side down. Pour in water, tomatoes, onion, and garlic. Cook on low for 6-8 hours. Mix yogurt and paprika together. When chicken is almost done cooking (about 30 minutes or less), add the yogurt and move chicken around to work yogurt into the liquid at the bottom of the crockpot. Allow to cook until chicken is 160 degrees internally. Debone or cut chicken and serve over whole grain pasta or an ancient grain. OR you can do what I did when I ate the leftovers- serve over a sweet potato! That was delicious!!!

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1 Comment

  1. 135/85 = 2x « Whole to the Core

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