I am currently having a renewed infatuation with my Crock Pot. I also discovered the delayed bake setting on my bread machine. This recipe is a wonderful fallish stew type meal.

If you google this recipe you’ll find all sorts of variations here is mine:

Chicken Paprikash

2lbs of boneless, skinless chicken breasts

4-6 slices of bacon

1 medium onion, chopped

1 medium red or green bell pepper, chopped

1 1/2 cup chicken stock

2 tbs paprika

1 clove garlic, pressed or 1 tsp of minced garlic

salt and pepper to taste

1/2 cup sour cream

Directions:

Cut the chicken breasts into strips- I usually get 2 strips per breast.  Cut the bacon slices in half and wrap each piece of chicken with a slice of bacon.  Place the wrapped chicken pieces in the bottom of your slow cooker. 

Distribute the chopped peppers, onion, garlic and paprika over the chicken evenly. Add the salt and pepper and pour the chicken stock over everything.  Cook 4 hours on high or 6-8 hours on low.  About 10-15 minutes before you serve turn the heat back to high, add the sour cream and let the dish return to a bubbly state (simmer).  Serve over brown or white rice.

FOR A LOWER FAT VARIATION: Skip the bacon or only add maybe 1/2 a slice for taste. Use fat free chicken stock and fat free sour cream.