i purchased a crockpot about a year ago thinking it would totally change my life, but it wasn’t until last week that i actually opened it. in a buying frenzy i bought the 6 quart one, which makes a TON. just saying. for one person…that’s kind of bananas.
in married life, my saturdays have turned into ‘clean everything’ days. so it’s nice to put something together that takes about 15 minutes to prep, and it can cook while you’re folding laundry and mopping the floor. i am a sucker for finding new ways to multi-task, so…booyah. this is perfect.
my sisters have been raving over a chicken paprikash recipe for the crockpot, so i decided to try it out for the hubs. it was a major success, and i regret only, that i have no pictures to show.
2 cups mushrooms, coarsely chopped
1 small onion, chopped
1 small sweet red pepper, diced
1/2 cup canned chicken broth
1 pound chicken breast, boneless and skinless
1 tablespoon all-purpose flour
1 8 oz. tub sour cream
paprika, salt and pepper to taste
in a skillet on medium heat, saute the mushrooms, onion and red pepper for about five minutes. empty the veggies into the crock pot and then add the chicken broth and chicken.
i set my crockpot on low for about 4 and 1/2 hours, but you can go as long as 5.
when you are about ready to eat, stir in the sour cream (add the flour to the sour cream–this helps it not curdle), to the very delicious smelling chicken and veggie mixture inside your crockpot, and let sit for about 10 minutes. i saved a little bit of sour cream to top the dish when served. i think some sort of cheese would would be awesome, too.
i made herbed couscous and homemade cornbread to go along with this. we had more than enough for the two of us. with the sides, you could probably feed a family of 4-5, easily.
enjoy! and please share any recipes you might have for the crockpot.