Crock Pot Chicken Paprikash

Chicken Paprikash is a Hungarian derived dish that has always been a favorite of mine.  It is really simple to make and makes for a hearty meal.  I make it in the crock pot for even more simplicity.  It can however be making on the stove top as well.

Ingredients

1 - 1 1/2 Pounds, Boneless Chicken Thighs (You can use breast, but I prefer it with thigh meat)

1 each, large onion

1 each, green bell pepper

1 can, diced tomatoes

4 cups, chicken stock (or as much needed to cover meat and vegetables)

Paprika (2-3 Tablespoons)

Thyme or Oregano (1 Tablespoon)

Flour (2 Tablespoons)

8 oz, sour cream

salt and pepper

 1. Thinly slice your onions. I used the Pampered Chef Simple slicer.  You want them thin so they almost dissolve in the mixture.  If you want your end result more chunky, then slice them a little thicker.

2. Place chicken thighs in crock pot.  Sprinkle a few tablespoons of flour over them.  Add 2-3 tablespoons of Paprika, herbs, salt, and pepper.  The flour will help to slightly thicken the mixture as it cooks.  Mix this together.

3. Pour the tomatoes, onions, and chicken stock into the pot.  Cook on low for 8-10 hours, or high for 4-5 hours.

4. Remove chicken into a separate bowl.  At this point you can leave the chicken chunky or shred it.  It will fall apart after being cooked so long so I prefer to shred it.  I use my Pampered Chef salad choppers, but you can also just use two forks to break the meat down.  Also remove 1-2 cups of the cooking liquid.  Let it cool slightly and add a few tablespoons of flour; whisk together.  Pour this back into the pot and let it come to a simmer.  This will also help add some body to the sauce.  Then add the chicken and sour cream.  I like the creaminess that the sour cream add so I put the whole 8oz container in, but you could use less.

5.  You are ready to eat this delicious meal.  Traditionally it is served over dumplings or egg noodles.  I love it with wide egg noodles.  The Reams frozen egg noodles are also really yummy with this.  However, you can also use this with any kind of pasta, mashed potatoes, or whatever sounds good to you.  I love the flavor that the paprika and sour cream give this dish.

Blogging Update...What's Next...

The "Penny Pinch" is one of two blogs that I currently run.  My other blog, "Live YOUR Life", gets the most of my attention.  Simply because I can just choose an inspirational quote or topic and write about it.  That is not to say that I am not devoted to this blog as well.  This blog just has more of a "post when something happens" feel to it.

So I appreciate all of you that continue to visit and read The Penny Pinch.  There are many DIY and homemade projects/recipes I have on a notepad, bookmarked, and saved to try.  It is all just a matter of doing it.  Many items I plan to take on once I move at the end of this year and have a little more space to work and store items.  Living with three roommates, one of which also loves to cook, can make space limited.  But don't worry I am always looking through the Internet and books to get ideas of things I would like to try.

I love that the there is a new "fad" and returning interest in DIY, cooking from scratch, farm to table, etc.  It is something that not only is healthy for our bodies but for our minds as well.  I look forward to challenging myself to become more aware of what I eat, where I buy things from, not eating out as much.  I mean a bag of carrots cost a few bucks and can be steamed in minutes, yet how often do you include a vegetable with your meal?  There are more and more farmer's markets and produce sharing organizations popping up.  Gardening is easy for those with a big yard or a small patio.  Even if it is just herbs you are not only saving money, but also get the satisfaction of literally eating the fruits of your labor.  Bread, muffins, bagels, granola bars, oatmeal, jams/jellies, fruit leather, peanut/nut butters, pasta sauce, etc.  They are all not difficult items to make. Yet we always use the excuse of not having time to make things like that.  I admit I use that excuse at time too and am working on changing that.  Because I do also know that every time I do make something homemade I have this amazing sense of satisfaction and frankly it DOES taste better.

I look forward to going more into this journey of cooking more from scratch, having a more well-stocked pantry and discovering food again.  I am not saying everything has to be gourmet but just eating good, fresh, food again.  I am sure I will have slip ups and those days that a box of Velveeta Shells and Cheese will hit the spot.  But I am excited to cook more and am already planning what items I will be making, stocking up on, and sharing with all of you readers in 2014.

I will still post here and there throughout the year so I am not saying I will not be posting until I move, I am simply stating that I do have plans that will hopefully bring some more frequent posts to this blog.  For now continue to read this blog, use the Facebook page to share your ideas, share the recipes and ideas with your friends and help everyone pinch some pennies!