Crock Pot Paprika Chicken and Vegetable Stew

A few days ago my friend mentioned that he was making a fried chicken recipe with paprika, and it reminded me how great paprika can be. It gives a nice kick of flavor, and I use it in everything from Crock Pot Pulled Chicken with Homemade BBQ Sauce to Deviled Eggs, so I know it's a versatile ingredient with plenty of possibilities.

When it came time to use up some potatoes and carrots, I spotted a Slow Cooker Chicken and Vegetables recipe and made a few changes to make it my own.  I stuck with the paprika, and added some sage and chili powder for some extra flavor, and used chicken broth rather than cooking wine.  I knew the broth would work perfect because I had made a Crock Pot Vegetable Stew just last month that turned out delicious.

I started by thawing some chicken and chopping some potatoes, onions, and carrots into pieces about 1-2 inches in side.  I set them in the bottom of the crock pot and added some pepper, garlic powder, and thyme.

I poured the broth over the vegetables, then seasoned the chicken with some salt and pepper, paprika, chili powder, and sage.  Sage is new to me, and I just recently picked it up from the store, so since I've read that it goes good with chicken, I decided to give it a shot.  Playing with seasonings is half the fun.

I let it cook for 1 hour on high, then switched the heat to low and let it cook for another 6 hours.

This recipe worked out really well--of course it smelled fantastic, but the flavor was just plain great.  I was mildly concerned that the chicken would be too spicy, but it was seasoned just right.  I shredded the chicken and mixed it in with the stew.  The vegetables were soft and soaked up the broth and seasoning, and we ended up having plenty of leftovers to take for lunch throughout the week. And of course since this dinner is loaded with vegetables, it makes for a light healthy dinner. This is very easy to make and just the kind of thing you could prepare in advance and freeze in a ziploc, dumping into the crock pot when it's time to cook. Easy is awesome, yet again.

Crock Pot Paprika Chicken and Vegetable Stew


5 chicken breasts
4 carrots
4 potatoes
1 onion
1 chicken bouillon cube
2 cups water
2 teaspoons pepper
1 teaspoon powdered garlic
1/2 teaspoon ground thyme
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon sage


Cut potatoes and carrots into pieces 1-2 inches in size and slice onion into thin strips. Add all vegetables to crock pot and add 1 crumbled chicken bouillon cube, 1 teaspoon pepper, powdered garlic, thyme, and water. Season chicken on both sides with remaining pepper, paprika, chili powder, and sage and place on top of the vegetables. Cover and cook on high heat for 1 hour, then set to low and cook for 6 hours.

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