It’s been a while since I’ve done one of these. I get busy (that whole “active writer” thing) and don’t try/develop new recipes so things fall by the wayside. But I do have a new one now.
Slow cooker Chicken Paprikash.
about 4 lbs of boneless skinless chicken (I used the bagged thighs. It’s not great chicken as chicken goes, but entirely adequate as a base)
1 cup chopped onions
1 tbsp xantham gum.
2 tbsp paprika
1 14 oz can chicken stock
8 oz sour cream.
If frozen, thaw and drain the chicken.
Place the chicken and onions in 1 4-5 quart slow cooker, dust it with the xantham gum and paprika. It’s good to add a little chicken and onions, dust it, add a little more, dust that, until the chicken, onion, xantham gum, and paprika are all in the pot.
In a mixing bowl wisk together the chicken stock and sour cream until well blended. Pour it into the pot.
Cook on low for 6-8 hours. Stir lightly.
Serve with your choice of non-starchy vegetables and flax meal muffins.