Slow-Cooker Chicken with Creamy Paprika Sauce

Dairy Free
Health score
26%
Slow-Cooker Chicken with Creamy Paprika Sauce
440 min.
5
474kcal

Suggestions


Indulge in the comforting flavors of our Slow-Cooker Chicken with Creamy Paprika Sauce, a dish that promises to warm your heart and satisfy your taste buds. Perfect for busy days, this recipe allows you to set it and forget it, making it an ideal choice for lunch or dinner. With just a few simple ingredients, you can create a meal that feels indulgent yet is surprisingly easy to prepare.

The star of this dish is the tender, juicy chicken thighs, which soak up the rich, smoky flavors of paprika and savory chicken broth as they slow-cook to perfection. The addition of a creamy potato topper adds a delightful twist, creating a sauce that is both luscious and dairy-free, making it suitable for various dietary preferences.

Served over a bed of perfectly cooked egg noodles, this meal is not only filling but also packed with protein, making it a great option for those looking to maintain a balanced diet. With a total cooking time of around 440 minutes, you can set it in the morning and come home to a delicious, home-cooked meal that the whole family will love. Whether you're hosting a dinner party or simply enjoying a cozy night in, this Slow-Cooker Chicken with Creamy Paprika Sauce is sure to impress!

Ingredients

  • lb chicken thighs skinless
  • medium onion sliced
  • tablespoons chicken broth (from 32-oz carton)
  • tablespoons paprika 
  • 0.5 teaspoon salt 
  • cups extra wide egg noodles uncooked
  • tablespoons cornstarch 
  • tablespoons water cold
  • oz condensed cream of potato soup sour

Equipment

  • bowl
  • slotted spoon
  • slow cooker

Directions

  1. In 3 1/2- to 4-quart slow cooker, place chicken and onion. In small bowl, mix broth and paprika; pour over chicken.
  2. Sprinkle with salt.
  3. Cover; cook on Low heat setting 7 to 8 hours.
  4. About 20 minutes before serving, cook and drain noodles as directed on package.
  5. Remove chicken and onion from cooker, using slotted spoon.
  6. Place on serving platter; cover to keep warm. In small bowl, mix cornstarch and water; stir into juices in cooker. Increase heat setting to High. Cover; cook about 10 minutes or until thickened. Stir in potato topper.
  7. Pour sauce over chicken.
  8. Serve over noodles.

Nutrition Facts

Calories474kcal
Protein49.28%
Fat26.18%
Carbs24.54%

Properties

Glycemic Index
17.2
Glycemic Load
7.35
Inflammation Score
-8
Nutrition Score
27.954347857962%

Flavonoids

Isorhamnetin
1.1mg
Kaempferol
0.14mg
Myricetin
0.01mg
Quercetin
4.47mg

Nutrients percent of daily need

Calories:473.7kcal
23.69%
Fat:13.45g
20.7%
Saturated Fat:3.58g
22.39%
Carbohydrates:28.38g
9.46%
Net Carbohydrates:26.05g
9.47%
Sugar:2.46g
2.73%
Cholesterol:280.15mg
93.38%
Sodium:791.03mg
34.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:56.98g
113.97%
Selenium:80.79µg
115.42%
Vitamin B3:16.2mg
81%
Vitamin B6:1.36mg
68.01%
Phosphorus:596.82mg
59.68%
Vitamin B5:3.89mg
38.89%
Zinc:4.97mg
33.14%
Vitamin B2:0.56mg
33%
Vitamin B12:1.83µg
30.46%
Vitamin A:1490.03IU
29.8%
Potassium:869.63mg
24.85%
Manganese:0.45mg
22.74%
Vitamin B1:0.32mg
21.18%
Magnesium:83.79mg
20.95%
Iron:3.45mg
19.18%
Copper:0.34mg
17.24%
Vitamin K:10.84µg
10.33%
Vitamin E:1.43mg
9.53%
Fiber:2.33g
9.31%
Folate:23.96µg
5.99%
Calcium:52.07mg
5.21%
Vitamin C:1.65mg
2%