Chicken Paprikash Stew – Chicken, Sour Cream, Carrots in Slow Cooker and served with Spaetzle like Dumplings.
Chicken Paprikash Stew with Dumplings
- 6 cups chicken stock or broth
- 2 cups cut up boneless chicken
- 3 large carrots sliced
- 2 – 3 teaspoons sweet paprika
- 1/2 cup chopped onions
- 1 cup sour cream, room temperature, stirred in after stew is done.
- Salt and fresh cracked pepper to taste
Put all ingredients in slow cooker Except Sour Cream.
Turn slow cooker on high cook for about 4 hours.
When done turn off slow cooker, so it can cool down a bit before adding sour cream. If it is too hot the sour cream will curdle and separate.
After cooled a bit stir in the room temperature sour cream, (Or you can put some of the stew liquid in a bowl, to cool a little, and add the sour cream, then pour back into the slow cooker to mix in the sour cream).
Add dumplings (recipe below) and reheat stew to desired temperature and serve.
- 1 cup regular flour
- 1/4 teaspoon salt
- 2 eggs, beaten with fork
- 1/8 to 1/4 cup water or milk
- A pot with water to boil and cook dumplings, (like you would to cook pasta).
Mix flour and salt in a medium mixing bowl, add eggs and blend together, now add water or milk slowly until you get a sticky batter, not runny.
Bring the pot of water to a boil, (like your cooking pasta).
Place some of the batter on a saucer or small plate, take a teaspoon and dip in boiling water, now take teaspoon and flick/slide small amounts of batter off the edge of plate into boiling water.
Refill plate with more batter and repeat if needed.
You might have to turn heat down a little so pot doesn’t boil over.
The dumplings will start to float to top when cooked, in a few minutes they will be done.
You can start taking dumplings out of boiling water, with a slotted spoon if pot gets to full, set them in a bowl.
Stir cooked dumplings into your stew and serve hot.