This classic Hungarian dish is traditionally made with sweet paprika, but we used smoked paprika to add depth to the sauce. Add it to your repertoire for a seriously unforgettable meal.
- Prep time 15 minutes
- Total time 4 hours & 15 minutes
Sprinkle chicken with 1/2 tsp each of the salt and pepper. In large skillet, heat oil over medium-high heat. Brown chicken in 2 batches, skin side down, 2 to 3 minutes. Transfer to plate.
Reserving 1 tbsp fat, drain pan; reduce heat to medium-low. Cook onion, garlic, remaining 1/2 tsp salt and remaining 1/4 tsp pepper until onion is softened, about 5 minutes. Add paprika; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes; bring to boil. Transfer to slow cooker; stir in red pepper. Place chicken over top. Cook until chicken is tender, about 4 1/2 hours on high or 8 to 9 hours on low.
Cook noodles according to package directions; drain. Transfer to bowl; stir in butter.
Transfer chicken to plate. In small bowl, stir together sour cream and about 1/4 cup of the sauce mixture; stir sour cream mixture into slow cooker until combined.
Serve chicken over noodles with sauce spooned over top. Sprinkle with parsley.
Test Kitchen Tip: You can use either boneless skinless or bone-in skin-on chicken thighs. Both brown equally well and are equally delicious.
Makes 4 to 6 servings
Nutritional facts PER EACH OF 6 SERVINGS: about
- Fibre 4 g
- Sodium 658 mg
- Sugars 7 g
- Protein 43 g
- Calories 570
- Total fat 29 g
- Potassium 761 mg
- Cholesterol 273 mg
- Saturated fat 9 g
- Total carbohydrate 37 g
- Iron 33
- Folate 47
- Calcium 8
- Vitamin A 26
- Vitamin C 76