Weight Watchers Slow Cooker Chicken Paprikash

SERVES 4 (4 points each serving)

• 1 spray cooking spray, or enough to coat skillet  
• 2 cups mushrooms, coarsely chopped    
• 1 small onion(s), chopped 
• 1 clove (medium) garlic clove, minced    
• 1 small sweet red pepper(s), diced    
• 1 tsp paprika    
• 3/4 tsp table salt    
• 1/2 tsp black pepper    
• 1/2 cup canned chicken broth    
• 1 pound Chicken, breast, raw, without skin & bone    
• 1 Tbsp all-purpose flour    
• 1/2 cup(s) fat-free sour cream    

Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and pepper; saute 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth.

Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.

Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Yields about 1 1/2 cups per serving.

Notes: I opted to cook egg noodles and serve the paprikash on top. A cup of whole wheat egg noodles is 4 points. So a cup of those along with one serving of the paprikash was an 8 point dish - it filled our bowls nicely - very hearty.  Also - I substituted fat free plain yogurt for the sour cream (had an abundance of it on hand due to couponing, ha!) and this worked great.  Up the 1 clove of garlic to 3.