Crock Pot Chicken Paprika 3 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks (about 6 large breast halves) 1/2 C. flour 2 C. chopped onion (about 1 large Spanish onion) 1 bell pepper (any color), cut into thin strips 1 t. salt 1/2 t. freshly ground black pepper 2 T. Hungarian paprika 1 C. chicken broth 1 (14 1/2-oz.) can diced tomatoes with liquid 1/2 C. sour cream Dredge the chicken chunks in the flour and pat the pieces to remove excess flour. Place the chicken and all remaining ingredients except the sour cream in a slow cooker set on low heat; cover. Cook for 5 to 6 hours. Thirty minutes before serving, raise the temperature to high and stir in the sour cream. Heat through and adjust seasonings to taste. Serve over noodles.
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