Chicken Paprikash Stew with 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.
The dumplings
- 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.
