Crock Pot Chicken Paprika With Dumplings
3 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks (about 6 large breast halves)
1/2 C. flour
2 C. chopped onion (about 1 large Spanish onion)
1 bell pepper (any color), cut into thin strips
1 t. salt
1/2 t. freshly ground black pepper
2 T. Hungarian paprika
1 C. chicken broth
1 (14 1/2-oz.) can diced tomatoes with liquid
1/2 C. sour cream
Dumplings (recipe below) or wide, hot, buttered egg noodles
Dredge the chicken chunks in the flour and pat the pieces to remove excess flour. Place the chicken and all remaining ingredients except the sour cream in a slow cooker set on low heat; cover.
Cook for 5 to 6 hours. Thirty minutes before serving, raise the temperature to high and stir in the sour cream. Heat through and adjust seasonings to taste.
Serve over dumplings or noodles.
Note: You also can cook this recipe in a baking dish in a 250° F. oven for 5 to 6 hours.