Slow Cooker Chicken Paprikash possible?

BabyJane Hudson <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I would like to making Chicken Paprikash in a slow cooker. Just add everything, set it and
forget it 😉

Can this be done? If so, anyone have a simple recipe for it?

Thanks, BabyJane Hudson

Except for the sour cream (if you use it). Add it at the end of the cooking period and allow to
heat through.

Wayne

Hark! I heard Wayne Boatwright <[email hidden]> say:

Quoted message said:

BabyJane Hudson <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Quoted message said:

I would like to making Chicken Paprikash in a slow cooker. Just add everything, set it and
forget it 😉

Can this be done? If so, anyone have a simple recipe for it?

Quoted message said:

Except for the sour cream (if you use it). Add it at the end of the cooking period and allow to
heat through.

I've never tried Chicken Paprikash -- anyone have a tried and true recipe? And the first smart ass
that says "Google" gets 10 lashes with a swizzle stick... ;-)

--
j.j. ~ mom, gamer, novice cook ~ ..fish heads, fish heads, eat them up, yum!

When attempting to make this in a slow-cooker, would it be preferable to use skinless chicken
breasts or do I did the fat from the skin (for flavor)? I thought by using boneless, prior to
cooking, I could cut the chicken up (small slices) and then after cooking is done, place over
buttered egg noodles (along with the gravy made by the sour cream and other ingredients).

Your thoughts? Jane Hudson

Wayne Boatwright said:

BabyJane Hudson <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I would like to making Chicken Paprikash in a slow cooker. Just add everything, set it and
forget it 😉

Can this be done? If so, anyone have a simple recipe for it?

Thanks, BabyJane Hudson

Except for the sour cream (if you use it). Add it at the end of the cooking period and allow to
heat through.

Wayne

[email hidden] (j.j.) wrote in
:"]news:[email hidden]:

Quoted message said:

Hark! I heard Wayne Boatwright <[email hidden]> say:

Quoted message said:

BabyJane Hudson <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Quoted message said:

I would like to making Chicken Paprikash in a slow cooker. Just add everything, set it and
forget it 😉

Can this be done? If so, anyone have a simple recipe for it?

Quoted message said:

Except for the sour cream (if you use it). Add it at the end of the cooking period and allow to
heat through.

I've never tried Chicken Paprikash -- anyone have a tried and true recipe? And the first smart ass
that says "Google" gets 10 lashes with a swizzle stick... ;-)

www.recipesource.com or www.crockpot.com? where's my swizzle stick?

--
And the beet goes on! (or under) -me just a while ago

j.j. said:

I've never tried Chicken Paprikash -- anyone have a tried and true recipe?

Here is Eva Kende's recipe she posted some years ago.

Victor

1 lg cooking onion, finely diced 1 yellow sweet pepper; -chopped (optional) 1 tb shortening or
cooking oil 1 frying chicken cut up 2 ts paprika, Hungarian sweet 1 pinch of cayenne or red pepper
-(optional)
1/2 ts salt (to taste) Sourcream optional

Heat oil or shortening, add onion and pepper and saute on medium heat until the onions are
transparent. Make sure the heat is high enough that the onions are gently frying and not steaming in
their own juice.

Remove the pot from the stove, add paprika, mix well. Add the chicken and salt. Coat the chicken
thoroughly with the onion-paprika mixture. Add 1/4 c of water or broth and check frequently to make
sure it's not burning. Simmer covered until the chicken is tender. Add sourcream just before serving
or let each person add it at the table if they wish. (Don't let the sourcream come to a boil or it
will curdle). Serve with Tiny Hungarian Dumplings.

You can use cut up parts instead of whole chicken, but using white meat only produces a rather
insipid dish. I often make it from thighs only.

Title: Tiny Hungarian Dumplings ---Nokkedli

2 lg eggs 1 c water 1 1/2 c flour, all purpose, unsifted
2/2 ts salt

Prepare large pot of rapidly boiling water, making sure that the water is no more than 2 inches from
the lip of the pot.

Place flour in large mixing bowl, make a well add the other ingredients and stir using a wooden
spoon until mixed. (Do not "work the dough"😉.

The easiest way is to use a spaetzle maker. Looks like a grater with dime size holes and a hopper on
top, available in many kitchen shops. Place this device on top of the pot with the boiling water.
Fill the hopper with dough and slide it back and forth as fast as you can. The faster you do it the
smaller, the dumplings. The dough should be thick enough to offer resistance, but "grate" easily.
When all the dumplings are floating (about 2minutes), pour into a colander, drain and serve.

Alternatives to using a spaetzle maker:
3.Place dough on a small cutting board and using a knife to cut bean size pieces of dough into the
boiling water.

4. Use a collander with large holes, a chestnut roaster with holes or a coarse grater and mush dough
through with a wooden spoon.

Contributor: Eva's Hungarian Kitchen©

On Sun, 14 Dec 2003 18:44:37 GMT,

(j.j.) said:

I've never tried Chicken Paprikash -- anyone have a tried and true recipe?

Way back when I was a bride and the original Galloping Gourmet was on tv, I copied the way he made
it on his show. It was very, very easy... haven't made it in years, for some odd reason. This is
what I remember, because I don't think I ever wrote down the recipe:

Put some chicken pieces in a pot (don't brown the chicken and don't add any oil or fat) with some
sliced onions, cover tightly and cook on low/med low heat for about 30 minutes. For some reason, now
your pot is filled with liquid! It doesn't work if you brown the chicken, though... I remember
experimenting.

Now add sweet (or hot, if you dare) Hungarian paprika for color and sour cream to thicken.

If I remember correctly, there was a lot of liquid which I boiled down a bit - you could throw in
some sliced mushrooms at this point and they'd be nicely cooked by the time it's reduced enough to
add the sour cream.

Serve over hot (extra wide) egg noodles.

Practice safe eating - always use condiments

Hark! I heard hahabogus <[email hidden]> say:

Quoted message said:

[email hidden] (j.j.) wrote in :"]news:[email hidden]:

<snip>

Quoted message said:

Quoted message said:

I've never tried Chicken Paprikash -- anyone have a tried and true recipe? And the first smart
ass that says "Google" gets 10 lashes with a swizzle stick... ;-)

Quoted message said:

www.recipesource.com or www.crockpot.com? where's my swizzle stick?

Damnit, I knew if I said that, someone would just have to take me up on it. I have the swizzle
stick, but we may have to find someone else to whack you with it. I fear I don't have enough
dominatrix in my personality for that...

--
j.j. ~ mom, gamer, novice cook ~ ..fish heads, fish heads, eat them up, yum!

Hark! I heard [email hidden] (Victor Sack) say:

Quoted message said:

j.j. <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I've never tried Chicken Paprikash -- anyone have a tried and true recipe?

Here is Eva Kende's recipe she posted some years ago.

<recipe saved and snipped>

Thank you, Victor -- you are a true gentleman... :-)

--
j.j. ~ mom, gamer, novice cook ~ ..fish heads, fish heads, eat them up, yum!

BabyJane Hudson <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

When attempting to make this in a slow-cooker, would it be preferable to use skinless chicken
breasts or do I did the fat from the skin (for flavor)? I thought by using boneless, prior to
cooking, I could cut the chicken up (small slices) and then after cooking is done, place over
buttered egg noodles (along with the gravy made by the sour cream and other ingredients).

Your thoughts? Jane Hudson

Jane, I personally would not use the skin in the slow-cooker unless the chicken pieces were browned
first. Otherwise, I think the texture is slimy and unpleasant. You can certainly use boneless,
skinless chicken breast, either whole or cut in pieces. Your serving idea is perfect. If I were
using skinless chicken, I would add some butter or schmaltz (rendered chicken fat) to the slow-
cooker when assembling all the ingredients.

Wayne