Ingredients
- 4 Boneless chicken breast cut into evenly sized chunks
- 1 large yellow onion chopped
- 1 can diced tomatoes with juice
- 2 tbsp sweet paprika
- 2 tsp garlic powder
- 1 cup sour cream
- Salt and black pepper to taste
- Fresh parsley for serving
Equipment
- Slow cooker
- Cutting board and knife
- Measuring cups and spoons
- Mixing spoon
- Small bowl
- Instant-read thermometer
Instructions
- Add the chicken, onion, diced tomatoes with their juice, sweet paprika, garlic powder, salt, and pepper to the slow cooker. Stir gently to combine.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and reaches 165°F in the center of the largest pieces. Begin checking at the shorter end of the range; the exact time depends on the chicken piece size and slow cooker.
- Turn off the slow cooker and let the sauce stop bubbling.
- Place the sour cream in a small bowl. Gradually stir in several spoonfuls of hot sauce from the slow cooker until the sour cream is warmed and loosened.
- Gently stir the sour cream mixture into the chicken and sauce until combined. Do not bring the finished sauce to a boil.
- Taste and adjust the seasoning. Top with fresh parsley and serve over noodles, rice, or mashed potatoes.
Nutrition
Notes
- Notes
Paprika: Use sweet paprika. Hot or smoked paprika will noticeably change the flavor. - Sour cream: Full-fat sour cream gives a richer finish. Temper it before adding and avoid boiling afterward.
- Thinner sauce: If needed, remove the cooked chicken and reduce the sauce in a saucepan before adding the sour cream.
- Storage: Refrigerate leftovers promptly in an airtight container for 3–4 days.
- Freezing: Freeze the cooked chicken and sauce before adding sour cream. Add the sour cream after thawing and reheating.
- Reheating: Warm gently, stirring often, until heated through.