Slow-Cooker Chicken with Creamy Paprika Sauce

(7)
  7 reviews
  • 10 min prep time
  • 7 hr 20 min total time
  • 9 ingredients
  • 5 servings

Ingredients

10
chicken thighs (about 3 lb), skin removed
1
medium onion, sliced
3
tablespoons Progresso™ chicken broth (from 32-oz carton)
2
tablespoons paprika
1/2
teaspoon salt
3
cups uncooked egg noodles
3
tablespoons cornstarch
3
tablespoons cold water
1
container (8 oz) sour cream-and-chive potato topper

Directions

  1. 1 In 3 1/2- to 4-quart slow cooker, place chicken and onion. In small bowl, mix broth and paprika; pour over chicken. Sprinkle with salt.
  2. 2 Cover; cook on Low heat setting 7 to 8 hours.
  3. 3 About 20 minutes before serving, cook and drain noodles as directed on package.
  4. 4 Remove chicken and onion from cooker, using slotted spoon. 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. Pour sauce over chicken. Serve over noodles.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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