Lauren's review: It was okay but not nearly as flavorful as I would have liked. Even with more salt and pepper it was still lacking something.
Matt's review: It was good.
Final decision: I initially thought that I would keep it and tweak it the next time I made it (in the winter or the fall!) but after having leftovers for lunch on Tuesday I decided it's not worthy. I'm sure I can find a better option.
Slow Cooker Chicken Paprikash
3 tablespoons all-purpose flour
2 pounds skinless, boneless chicken breast, cut into 1/2-inch strips
2 cups chopped onion (about 1 large)
1 1/4 cups fat-free, less-sodium chicken broth
1 cup chopped red bell pepper
1/2 cup shredded carrot
2 tablespoons Hungarian sweet paprika
2 teaspoons bottled minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (8-ounce) package presliced mushrooms
1 1/4 cups reduced-fat sour cream
Combine flour and chicken in a medium bowl; toss well. Add chicken mixture, chopped onion, and the next 8 ingredients (through mushrooms) to an electric slow cooker. Cover and cook on low for 8 hours.
Stir in sour cream.