Crock-pot Hungarian chicken
A very easy meal to prepare in the morning, for a worry free weeknight supper. Serve with leftover brown rice or whole grain pasta.
1 can (796 mL / 28 oz) no-added-salt tomatoes
8 skinless, chicken thighs (bone in or bone out, it does not matter)
2 cups (500 mL) green pepper, about 1 large
2 cups (500 mL) sliced onion, about 1 large
2 tbsp (25 mL) Hungarian paprika, hot or mild
1 tsp (5 mL) dried thyme, oregano or basil
1 tsp (5 mL) black pepper
1/2 cup (125 mL) fat-free sour cream
Add the tomatoes to the crock-pot and turn the heat to high while you prepare the other ingredients.
Add the rest of the ingredients except the sour cream. Cook on high for 4 to 5 hours or low for 7 to 8 hours.
Mix in the sour cream right before serving. Serve with brown rice or whole grain pasta.
Nutritional information per serving (1 1/2 cups / 375 mL)
Protein: 17 g
Total fat: 5 g
Saturated fat: 1 g
Dietary cholesterol: 56 mg
Carbohydrate: 15 g
Dietary fibre: 3 g
Sodium: 303 mg
Potassium: 604 mg
Developed by Nadine Day, RD. Copyright 2009 The Heart and Stroke Foundation. Reprinted with permission from the Heart and Stroke Foundation. To receive more exclusive heart-healthy recipes, please sign up for [email protected], the Foundation’s free monthly e-newsletter at www.heartandstroke.ca.
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