Basically Chicken
Paprikash w/mushrooms...a delish Eastern European Dish I have
improvised to utilize the slow cooker...Really easy and Yummy!- 2 Lbs Spilt Chicken Breasts
- 1 onion diced
- 2 garlic cloves minced
- 2 C Chicken Stock
- 2 T Smoked Paprika
- Kosher Salt & Cracked Black Pepper to taste
- 8 oz sliced, cleaned fresh button Mushrooms
- EVOO
- Fresh parsley
- 3-T Sour Cream
- Rinse Chicken Breasts well, & pat dry with paper towel. Season well w/kosher salt and pepper massage into skin. Set aside.
- Pour barely enough EVOO to coat bottom of skillet (about 1-2 T) and heat over med-high heat until water flicked across it sizzles.
- Place skin side down, cook until skin is crispy and is easily turned. (about 7-9 min) flip and cook other side. ONLY looking to crisp/brown chicken not cook all the way through. This step can be omitted and still get great results, I just like the added flavor browning the chicken gives the recipe.
- Lay Chicken breasts in bottom of slow cooker and add onions, garlic, smoked parika, salt & pepper. Pour chicken stock over top and set cooker to low & cook 4-6 hours
- Remove chicken Breasts and pick meat off of bones. {I place skin and bones in freezer bag to make stock with on a later date}. Shred w/2 forks, make sure you get all the bones out of meat and stock!
- Add sliced mushrooms, chicken pickings, and sour cream. Cook 30-45 min more.
Serve w/Noodles, rice, or mashed potatoes
