Well, sort of .. I prep the ingredients during the 5-10 minutes it takes to brew and sip my morning coffee then leave the paprikash in the slow cooker while am at work.
Chicken Paprikash from the editors of Woman’s Day :
All you need is 2 1/2 lb skinless/boneless chicken pieces (I use all thighs, but you can pretty much use bone in thigh or drumsticks, or both!! … ), 2 tablespoons of paprika, 1/2 cup of nonfat sour cream, and 1 (10 3/4 oz) can of low sodium cream of mushroom.
Note 1: you can make this dish as fatty or as fat free as you like by substituting ingredients. If nonfat/fat-free sour cream is what you are looking for, I recommend the Daisy brand.
Note 2: use smoked paprika instead of regular paprika for a smokier flavor.
Clean your chicken like you normally would and pat dry. Layer the chicken at the bottom of your slow cooker. In a small mixing bowl, combine the soup and the paprika and spoon over chicken. Cook 8-10 hours. When you are ready to eat, spoon the chicken onto a serving platter using a slotted spoon. Mix the sour cream into the sauce and pour neatly over the chicken.
Serve over buttered noodles with parsley, mashed taters, brown rice, or with a side of salted potatoes. For an even healthier alternative, serve with a side of steamed veggies.