Slow Cooker Chicken Paprika
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
- 1.5 tablespoons of olive oil
- 6 boneless, skinless chicken thighs
- 1 small brown onion chopped
- 50 grams of diced chorizo
- 1 medium red pepper chopped
- 2 garlic gloves chopped
- 3 heaped teaspoons of sweet paprika
- 2 tablespoons of plain flour
- 400 gram can of chopped tomatoes
- 210 gram can of butter beans
- 210 gram can of chick peas
- 400 milliliters of chicken stock
- 2 tablespoons of sour cream
- 400 grams of tagliatelle
Method
step 1
Heat 2 teaspoons of olive oil in a large, deep non-stick frying pan. Cook the chicken until browned all over and transfer to slow cooker.step 2
Heat the remaining oil in the same pan and add the chorizo and chopped onion. Cook for 5 minutes or until the onion has softened. Add the red pepper and cook whilst stirring for 2 minutes. Add the garlic and paprika and cook for 1 minute or until fragrant. Add the flour and cook for 1 minute whilst stirring until coated all over. Add the chopped tomato and chicken stock, stirring until well combined. Season with black pepper before transferring to slow cooker.step 3
Cover the slow cooker with lid and cook on low setting for 3 hours.step 4
After the 3 hours increase the slow cooker heat to high.step 5
Add the butter beans and chick peas and cook for a further 15 minutes. Stir in the sour cream and stand for 5 minutes to allow the sauce to thicken.step 6
Serve on a bed of fresh tagliatelle.
