It doesn’t get much easier than this Crockpot meal that comes together in just minutes. Start by cutting 4 large boneless, skinless chicken breasts into bite-sized pieces. Add one to two tablespoons of olive oil to a large skillet. Cook the chicken until it is slightly browned. Remove from the skillet and add to the insert of a Crockpot.
Add 1/2 c. chopped onion to the skillet with the olive oil. Cook until the onion is tender. Add two tablespoons of paprika, 3/4 c. chicken broth, 1/4 c. dry white wine (optional), and 1 (8 oz.) carton of sour cream. Use a whisk to mix until the mixture is smooth. Add salt and pepper to taste.
Pour the onion/chicken broth mixture on the chicken. Cook on low for 6 to 8 hours or on high for 4 to 6 hours. During the last half hour of cooking, combine 2 tablespoons of corn starch and up to 1/4 c. water. Stir in just enough water to absorb all of the corn starch. If it is not smooth, add a little more water. Add the corn starch mixture to the Crockpot and cook for at least 30 more minutes or until the contents thicken.
Serve this chicken paprika over rice. Serves 6.
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