Chicken Paprikash

Chicken Paprikash.
Crockpot version
3 chicken breast halves
1 t. salt
1/2 t. Spike, Season All, OR chicken boullion
1/4 t. pepper
1 t. paprika
4 c. water
1/2 onion (chopped)
1/2 c. sour cream
1/2 c. COLD water
4 T. flour

Place chicken, seasonings, onion and water in crockpot (high) Cook until chicken is tender about 2-3 hours. With fork, tear chicken into small pieces. Mix 1/2 C. cold water with the flour ( I use a fork to mix this completely.) If the gravy isn't thick enough for you, add 1/4 c. COLD water with an additional heaping T. of flour. Put flour/water mixture into crockpot to make gravy. Allow to boil to get rid of flour taste. Add sour cream, mix and serve.
This can be served on rice or traditionally, wide egg noodles.
Large Pot Version
You can also make this in a pot with some minor adjustments to the recipe.
You can use a whole chicken easily in a pot. But feel free to use the three breast halves.
1 whole chicken
5 cups water
1/2 onion chopped or 1 onion cut in half
Boil on medium for about 1 hour. Turn off liquid.
Remove chicken and cool enough to tear the meat off the bones. Put meat back into pot.
Add spices.
Bring to boil.
Mix 1/2 c. cold water with 4 T. flour ( I use a fork to mix this completely.) If the gravy isn't thick enough for you, add 1/4 c. water with an additional heaping T. of additional flour. Bring to boil. This is important so that your gravy doesn't taste floury.
Add sour cream.
Serve with rice or wide egg noodles.

This gravy freezes well.