I have been on a hunt for some new healthy recipes this month! I have found the Weight Watcher website to be a great resource for easy, family friendly well balanced dinners. This one was a hit last week. I adapted it slightly by using baby bellas and adding more paprika. The original recipe requires you to sauté the vegetables for 5 minutes which I did when I made it. I omitted it in this version because I really felt it was unnecessary!
After our fattening Super Bowl menu today, I’m excited to try some of the other healthy dinners I bookmarked for this week!
Prep Ahead Plan: Combine all ingredients except for flour, sour cream and chives the night before! Let it stay in the fridge until you’re ready to turn it on!
Slow Cooker Chicken Paprikash
cooking spray- enough to coat slow cooker
1 container of baby bella mushrooms
1 onion, chopped
1 clove garlic clove, minced
1 small sweet red pepper, diced
1 Tbsp paprika
3/4 tsp table salt
1/2 tsp black pepper
1/2 cup, chicken broth
1 pound boneless skinless chicken breast, cut into strips
1 Tbsp all-purpose flour
1/2 cup fat-free sour cream
Chives for garnishing (optional)
1. Combine all of the ingredients in the slow cooker EXCEPT for sour cream, flour and chives.
2. Cover and cook on low for 5 hours.
3. Mix together sour cream and flour and add to the pot. Stir and cook about 10 minutes more, until hot. Garnish with chives. Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on 3.
1 serving = 1 ½ cups
Points Plus Value= 4 Points
**I served each bowl with about ¼ cup of brown rice. According to the Weight Watcher website, this equals 1 Point. ½ cup of cooked brown rice = 3 Points