Categories: Slow Cooker

Ingredients

• 4 chicken breasts
• 3/4 tsp kosher salt
• 1/2 tsp olive oil
• 1/3 cup chopped onion
• 2 tsp Hungarian paprika
• Olive oil spray
• 1 cup milk
• 1/3 cup flour
• 1 tbsp. chicken bouillon
• Chopped fresh parsley, for garnish

Directions

1. Season the chicken with salt.

2. Heat a large nonstick skillet over medium heat. Add the oil, onion, and 1 tsp of the paprika. Cook, stirring, until the onion is soft, 3-4 minutes. Transfer to slow cooker.

3. Increase the heat under skillet to high, spray the pan with oil, and add the chicken. Cook until browned on both sides, 2-3 minutes total. Transfer to slow cooker.

4. In a blender, combine the milk, 1 cup water, flour, bouillon, and remaining 1 tsp paprika and blend until smooth. Pour the mixture over the chicken.

5. Cover and cook on LOW 6 hours, or until the chicken is tender and gravy is thick, stirring once if needed to prevent gravy from clumping. Serve garnished with parsley.

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