Work week dinner. Yes, I know it is Saturday but, I still had to work.

This was a busy workday so thank goodness for the Crock pot! It’s my favorite appliance. You get the low and slow flavor without having to watch something on the stove all day. Dinner took about twenty minutes of prep before I went to work. Tony didn’t even help with the cooking today which is unusual. He pitches in when I have to work late most of the time.

I have made this with a whole chicken and chicken breast. This time I didn’t have a whole chicken in the freezer. Chicken breast was it, so after everything was cooked tonight, I took a little time and shredded the chicken.  If I had used a whole chicken I would have just served it and let everyone remove the chicken bones and skin themselves. Pardon the date on the picture. For some reason the camera decided it was 1929 LOL.

This is a great meal for the work week because you can leave it and come back only having to make the noodles and toss a salad together. If you are like my family make sure there is a fresh loaf of French bread nearby. You’ll need it to sop up the sauce.  The flavor is amazing.  Enjoy!

Chicken Paprikash

 

Set Crock pot for 5-6 hours.

14 oz. can chicken stock or broth

14 oz. can dice tomatoes or tomato sauce

2-3 bay leaves

12 oz. can of V-8 juice (this adds wonderful flavor and keeps me from having to chop so many veggies when I am in a hurry)

5-6 tablespoons Hungarian Paprika

1 teaspoon cumin

2 teaspoons allspice

1/2 teaspoon clove

1/2 teaspoon salt

1/4 teaspoon pepper

2 red onions sliced very thin

2 tablespoons red wine vinegar

1 cup white wine

4-5 chicken breast (You can also use 1-cut up chicken which will give you even more flavor) this will easily serve a family of four with leftovers.

2 tablespoons olive oil

2 cups cooked rice or cooked noodles to serve with chicken.

1/4 cup sour cream

4 tablespoons corn starch mixed with enough water to dissolve

In medium size bowl: Mix paprika, cumin, allspice, and clove, salt and pepper together. Roll chicken in spices and brown on all sides in heated olive oil. Place chicken in Crock pot. I also toss the remaining spice mixture in Crock pot also.

Add onion into heated oil and sauté until soft. While onions are still a little crunchy add vinegar. De glaze pan with white wine and cook a few more minutes.

Pour chicken stock, tomatoes, and V-8 juice over the chicken in the crock pot. Add in onion, wine mixture and bay leaves. Cook on low heat for 5 to 6 hours. About one hour before serving add sour cream and corn starch-water mixture to Crock pot.

Serve over noodles or rice. This is traditionally served over spitzel (a homemade rag type noodle, but I worked until 7:00 pm today and no time to make homemade noodles.