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Slow Cooker Paprika Chicken

Slow Cooker Paprika Chicken
Slow Cooker Paprika Chicken
This healthy recipe comes from NDSU Extension Service.


6 boneless, skinless chicken breasts

Paprika (generous amount)

1 can cream of chicken soup

1 (4-ounce) can mushrooms with liquid (optional ingredient)

1/4 c. water if using mushrooms; 1/2 c. if omitting mushrooms

Salt and pepper to taste

1 c. light sour cream or nonfat plain yogurt

Cooked rice, pasta or mashed potatoes


Place chicken in a slow cooker and sprinkle with a generous amount of paprika. Pour soup, mushrooms (if desired) and water on top of chicken. Add salt and pepper if desired. Cover slow cooker and cook on low for six to eight hours or on high for two to four hours. Add sour cream during the last 30 minutes of cooking. Serve over rice, pasta or mashed potatoes.


Makes six servings.

Each serving of chicken and sauce has 190 calories, 3.5 grams (g) of fat, 9 g of carbohydrate, 1 g of fiber and 350 milligrams of sodium.

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