· recipe ·
Slow-Cooker Chicken Paprikash with Homemade Gnocchi
Sweet paprika gives paprikash its warm red color without the heat of a hot pepper blend. Sour cream adds a tangy finish.
Time and servings
- Prep
- 65 min
- Cook
- 165 min
- Total
- 230 min
- Servings
- 6
Nutrition per serving
- Calories
- about 520
- Protein
- 38 g
- Fat
- 19 g
- Carbs
- 50 g
Load the slow cooker
Dice the onions and red pepper and slice the garlic. Melt the butter and stir it with the paprika, then add that mixture, the vegetables, chicken broth, and chicken thighs to the slow cooker.
Slow-cook the chicken
Cover and cook on high until the chicken is tender and reaches at least 165°F74°C, about 3 hours. During the last 90 minutes, make and shape the gnocchi as described below.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Thicken and temper
While the water heats, transfer the chicken to a plate and pull it into large pieces. Whisk the cornstarch with 2 tablespoons30 ml cool water, stir it into the hot sauce, and cook on high until thickened. Whisk a ladle of hot sauce into the sour cream, then stir the tempered sour cream into the cooker without letting the sauce boil hard.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let excess water drain away.
Finish the paprikash
Return the chicken to the sauce and heat it through. Fold in the freshly poached gnocchi gently, or spoon the paprikash over individual portions to preserve the ridges.
