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Paprika Chicken
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− 4 Pound chicken, cut up (4 to 5)
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cup Canned tomatoes
Green pepper, chopped
small Onion, sliced
tablespoons Paprika
Clove garlic, minced
teaspoon Salt
/4 teaspoon Pepper
/4 teaspoon Oregano
/4 cup All−purpose flour
cup Sour cream
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Put 1 1/2 cups water and all ingredients except flour and sour cream into
crockpot. Stir to blend. Cover pot and cook on LOW for 9 to 10 hours until
chicken is tender. Remove chicken pieces from cooker. Skim off fat. Turn
control to HIGH. Blend flour with 1/4 cup cooled juices fromm crockpot. Mix
into liquid in cooker. Stir until thickened. Blend in sour cream. Return
chicken to pot. Heat through, but do not boil. Serve with noodles.
Paprika Chicken
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