🌿 ROSEMARY THYME CREAMY SMOKED PAPRIKA CHICKEN Slow Cooker Sunday Supper

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On a cloudy, cool fall Sunday, there’s something comforting about knowing dinner is gently cooking while you enjoy the day. 🍂🏡

My slow cooker gets more use than any other piece of cooking equipment in my home! I love slow cooker recipes, and I especially enjoy adapting recipes for it. For a busy lifestyle, it’s perfect—and for a slower, retired lifestyle, it’s perfect, too. There’s something lovely about doing a little preparation early and sitting down to a warm, homemade meal later.

This creamy smoked paprika chicken is just that kind of supper: tender chicken breasts in a savory, smoky sauce, finished with Daisy Light Sour Cream and spooned over Essenhaus Homestyle Wide Egg Noodles. Simple, cozy comfort for a Sunday at home. 💛

🌿 ROSEMARYTHYME CREAMY SMOKED PAPRIKA CHICKEN
Slow Cooker Sunday Supper

Serves: 4–6
Cook time: Approximately 3–4 hours on LOW, plus time to finish the sauce

🛒 INGREDIENTS

• 1½–2 pounds boneless, skinless chicken breasts, without an added salt or broth solution when possible
• ¾ cup Swanson Unsalted Chicken Broth
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons smoked paprika
• ½ teaspoon Great Value Onion Powder
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water
• ¾ cup Daisy Light Sour Cream
• 8–12 ounces Essenhaus Homestyle Wide Egg Noodles
• Chopped fresh parsley or chives, for serving

🥄 DIRECTIONS

1. Place the chopped onion and garlic in the bottom of the slow cooker. Arrange the chicken breasts on top in as even a layer as possible.
2. Stir together the unsalted chicken broth, smoked paprika, onion powder, thyme, and black pepper. Pour over the chicken.
3. Cover and cook on LOW for approximately 3–4 hours. Begin checking smaller chicken breasts around 2½ hours. The chicken is done when the thickest part reaches 165°F.
4. Transfer the cooked chicken to a plate and cover. Stir the cornstarch and cold water mixture, then stir it into the cooking juices. Cover and cook on HIGH for about 10–15 minutes, or until the sauce thickens.
5. Meanwhile, cook the Essenhaus noodles according to the package directions, omitting salt from the cooking water. Drain.
6. Turn the slow cooker to WARM. Place the Daisy Light Sour Cream in a small bowl and gradually stir in several spoonfuls of warm sauce. Gently stir this mixture back into the slow cooker until smooth. Do not allow the sauce to boil after adding the sour cream.
7. Return the chicken and any collected juices to the sauce. Serve whole or sliced over the warm egg noodles, with plenty of creamy sauce and a sprinkle of parsley or chives.

🌿 HELPFUL KITCHEN NOTES

• Unsalted broth, individual seasonings, and chicken without an added salt solution help keep added sodium down. Check your ingredient labels if you’re watching sodium closely.

• Smoked paprika gives this sauce its cozy flavor. Start with 2 teaspoons; for a stronger smoky taste, add another ½ teaspoon before stirring in the sour cream.

• Chicken breasts can dry out if cooked too long, so check their temperature early. Slow cookers vary, and thicker breasts may take longer.

• Cook the noodles separately for the best texture, especially if you’re planning on leftovers.

• Serve with steamed green beans or roasted carrots for a lovely fall supper.

💛 A LITTLE ROSEMARYTHYME THOUGHT

A slower Sunday gives us a chance to appreciate the comforts right in front of us—a warm home, something good cooking, and the people gathered around our table. Thank God for those everyday blessings. They are often the ones we treasure most.

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Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com