6 boneless, skinless chicken breasts
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. Hungarian paprika
1 c. chicken broth
1/2 c. dry white wine
8 ounces dairy sour cream
1 Tbsp. cornstarch or flour
dumplings (alternatively, use your own recipe or a mix):
1/3 cup water
2 1/2 cup all-purpose flour, sifted
Add chicken, seasonings, broth, and wine to crock pot. Cover and cook on low 5 to 6 hours. Shortly before serving, turn to high and stir together sour cream and cornstarch. Stir into crockpot and heat through. Taste and adjust seasonings.
For dumplings, beat 3 eggs; add 1/3 cup water and 2 1/2 cups flour. Beat with spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, about 10 minutes. Serves 6.
A couple notes — you can use bone-in chicken for this recipe as well. Be sure to remove skin and fat, but the cooking time will be the same. Also — for the love of God — do not use wheat flour in your dumplings! I tried it and it was awful. Dumplings are supposed to be salty, starchy, doughy, and should contain NO nutritional value.