Monday, March 16, 2009

Crockpot Smoked Paprika Chicken

So last week I made an amazing (stumbled across it actually, no credit taken personally) Smoked Paprika Cornish Game Hen. (click here) Naturally, I wanted to try a chicken dish with the smoked paprika but since I love slow cooking, thought I would adapt a recipe from that I found.

What was interesting to me, is that roasting slowly for an hour or so and basting the Hen yielded a sharp delicious smoky sweet flavor.

Slow cooker however yielded a delicious but very subtle taste throughout that I also very much liked.

I say, make it and YOU be the judge. (hint, after you're done devouring it, leave a comment here and tell me you didn't love it, lol)


2 - 4 skinless chicken breasts
3 medium carrots
1 large sweet onion (Vidalia, Walla Walla sweet, or Maui preferably)
1 tablespoon fresh parsley
2 cans white round small potatoes (You can do fresh small white potatoes, but these are easier)
2 tablespoons smoked paprika
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons butter, melted
2 tablespoons honey
1 can chicken broth

Wash chicken breasts and pat dry.

peel carrots, slice in half the long way, and then chop into 2 inch pieces and add to slow cooker
peel onion and roughly dice and add to slow cooker
add potatoes to slow cooker
sprinkle with half the parsley and toss vegetables
salt and pepper vegetables
pour chicken broth over vegetables

Combine paprika, melted butter, lemon juice, honey and a bit of salt and pepper.

Brush both sides of chicken breasts with paprika mixture and place on top of vegetables in slow cooker.

Reserve balance of paprika mixture and baste at two hour intervals while cooking until gone.
Cook on low for 8 hours. Only uncover long enough to baste the chicken breasts with more paprika mixture.

Remove cover and let continue to cook for 1/2 hour or so and skim grease off the top.

Remove a breast and slice into slices and add to plate. Add potatoes, carrots, and heap with onions and a bit of the sauce if you would like. Garnish with remaining parsley.


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