Chicken Paprika - Slow Cooker
Over a year ago
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Ingredients
- 6 Chicken Portions
- 45 grams Butter
- 55 grams Seasoned plain flour
- 3 large onions
- 5 Carrots peeled and sliced
- 1 green pepper – seeded and chopped
- 2 Tsp Paprika
- 2 Tsp tomato puree
- 1 Tsp chilli powder
- 750 ml chicken stock
- salt and freshly ground black pepper
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Method
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1
Clean, wipe & dry chicken, coat in seasoned flour. Using a pan, fry the chicken until brown all over. Add onions & carrots and fry until soft. Add pepper, paprika, tomato puree, chilli powder and the remaining flour, stir well. Gradually mix in the chicken stock. Bring to the boil and season. Transfer all the ingredients into the crock pot and place in the base unit. Cover with lid and cook for approx 8 hours.
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