Wednesday, October 6, 2010

Crock Pot Chicken Paprikash


6 boneless skinless chicken breasts
1 medium onion, chopped
1 tablespoon Hungarian paprika
1 (14 ounce) can chicken broth
1 cup sour cream
4 cups spaetzle


Combine the chicken, onion, paprika and chicken broth.  Cook in the crock pot on low for 6-7 hours.  Before serving, shred the chicken and mix in the sour cream.  Saute the spaetzle with a small about of butter in a pan and serve with the chicken on top!  Buon appetito!

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