Ingredients
- 1 cup sour cream
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium yellow onion, sliced
- 1/2 tsp ground black pepper
- 1/8 tsp cayenne pepper
- 1-3/4 cup s less-sodium chicken broth
- 2 clove s garlic, finely chopped
- 2 medium tomatoes, each cut into 1-inch chunks
- 2 pound s boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
- 2 tbs paprika
- 2 tsp salt
- 3 tbs all-purpose flour
- 4-1/2 cup s wide egg noodles
Directions
1. In 5- to 6-quart slow cooker, combine chicken, broth, garlic, half of the green bell pepper, onion, paprika, salt, black pepper and cayenne pepper. Cover and cook on low 5-1/2 hours or on high 2-1/2 hours.
2. Meanwhile, about 30 minutes before paprikash is done, prepare noodles as label directs; drain.
3. In small bowl, stir together sour cream and flour, and stir into slow cooker. Increase heat to high, cover and cook 5 minutes. Stir in tomatoes, red bell pepper and remaining half of the green bell pepper; cover and cook 10 minutes longer. Serve chicken paprikash over noodles. Sprinkle with chopped parsley, if desired.