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CHICKEN PAPRIKA WITH DUMPLINGS
• Add onions to slow cooker. Add seasonings, chicken and broth.
• Cover and cook on LOW 5 to 6 hours.
• Shortly before serving, turn on high and stir together sour cream and cornstarch. Stir into
slow cooker and heat through.
• Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired).
Serve with dumplings. (recipe below)
Dumplings Instructions
• Beat 3 eggs, add 1/3 cup water and 2-1/2 cups our. Beat with a spoon until smooth.
Drop from teaspoon into boiling salted water and cook until dumplings rise to the top,
approximately 10 minutes.
Dumplings:
3 eggs
1/3 cup water
2-1/2 cups all-purpose our, sifted
6 boneless, skinless chicken breasts
1 medium onion chopped
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. Hungarian paprika
1 cup chicken broth
8 ounces sour cream
1 tbsp. cornstarch or our
RECIPES - Chicken (cont.)
CHICKEN MERLOT WITH MUSHROOMS
• Rinse chicken, pat dry and set aside.
• Place the mushrooms, onion and garlic in the insert of the slow cooker. Place the chicken
pieces on top of the vegetables.
• Combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt and pepper
in a medium bowl. Pour mixture over the chicken and vegetables.
• Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
• To serve, spoon chicken mixture over cooked noodles. Sprinkle with Parmesan cheese.
1/4 cup Merlot or any dry red wine, or
additional chicken broth
2 tsp. granulated sugar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 cup cooked noodles
2 tbsp. freshly grated Parmesan cheese
2 1/2 to 3 lbs. boneless, skinless chicken thighs
12 oz. sliced fresh mushrooms
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
3/4 cup low-sodium chicken broth
1 6-oz. can tomato paste
2 tbsp. quick cooking tapioca
2 tbsp. chopped fresh basil
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