Week 7 Recipe 6: Family Circle Chicken Paprikash

Saw this in an issue of Family Circle and it's going in the slow cooker tomorrow! I'm going to use chicken breasts instead of thighs because I already had them in the house and frozen green beans because the fresh ones didn't look too great at the market tonight. Big risks for me on a first time recipe! Stay tuned!

Chicken Paprikash

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
• 1 cup frozen pearl onions, thawed
• 2 cans (8 ounces each) tomato sauce
• 3 tablespoons paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup reduced-fat sour cream
• Cooked egg noodles, for serving

Directions

1. Coat slow cooker bowl with nonstick cooking spray. In medium-size bowl, toss the chicken thighs with flour. Combine in slow cooker with green beans, onions, tomato sauce and 1 cup water. Stir to blend, then add 1 tablespoon of the paprika, the salt and pepper.

2. Cover slow cooker and cook for 4 hours on HIGH or 6 1/2 hours on LOW.

3. In a small bowl, whisk sour cream with remaining 2 tablespoons paprika. Scoop 1/2 cup sauce from slow cooker and gradually whisk into sour cream. Slowly stir sour cream mixture into slow cooker. Serve paprikash over noodles.