Because there are some days when all you want to do is shove some ingredients into the crockpot and leave them alone for six or eight hours.
(I’ve been having a week like that, full of necessary but distracting things like purchasing a new car – well, to be more specific, a new-to-us car. Now that we’re no longer transporting our offspring to and from college on a regular basis, there’s no need to continue nursing along the 18-mpg mini-van, so we’ve got a nice 27-mpg hatchback instead.)
Tonight’s dead-simple entrée is Crockpot Chicken Paprikash, which makes no claim to be authentically anything, other than dead simple.
- 2 medium onions, thinly sliced
- 1 teaspoon kosher salt
- 1 tablespoon sweet paprika
- 1 teaspoon hot paprika (or 1 T plus 1 tsp of whatever paprika you’ve got, plus a pinch of cayenne pepper)
- 1 garlic clove, peeled and halved
- 1.5 – 2 pounds boneless chicken thighs, cut up
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chicken stock or low-sodium chicken broth
- 1/2 cup sour cream
In the slow cooker, stir together the sliced onions, the salt, the garlic, and the paprika. Spread the mixture evenly over the bottom of the crock.
Layer the chicken on top of the onion mixture.
Add the stock. Cook on low for 6-8 hours or until chicken is tender.
Stir the sour cream into the sauce. Serve over egg noodles.
Optionally, you can cut up and add some mushrooms to the paprika-onion mix. Very few things are not improved by adding mushrooms. (The things that aren’t improved by adding mushrooms are usually improved by adding chocolate.)