Today’s recipe review is for the slow cooker chicken paprika.
From the Morphy Richards slow cooker manual.
See below, for more details about the slow cooker I used.
Of course, I tweaked this recipe as always.
Adding flavours and spices to give it a more Mexican flavour.
My Attempt
Using the basic chicken paprika recipe, from the Morphy Richards Sear and Stew Slow Cooker manual. Starting with browning 4 chicken portions. Softening chopped vegetables (onions, carrots and green peppers) in the slow cooker Sear and Stew pot. And finally adding paprika, tomato puree, chicken stock, salt and pepper. Plus my Mexican tweaks of adding cumin and dried oregano.
I put it in the slow cooker. And as per the manual’s recipe cooked it for 4 to 7 hours on the Medium setting.
Slow Cooker Chicken Paprika/Mexican Recipe Review
Again I followed this recipe closely. And it was simple to follow. However, the timings were a little too long. After 5 and a half hours, I feel the chicken was overcooked. So though the chicken was pull apart tender, and easy to shred. The chicken had the texture of being overcooked. Maybe after the minimum time (of 4 hours) it would have been cooked the right amount. Or maybe I should have cooked this slow cooker chicken recipe on the Low setting instead.
The manual recipe details the number of chicken portions to use. But it would have been useful to also include the weight of chicken required for this recipe. So that I could see if I needed to adjust the cooking time. Plus it would have been good to have a slow cooker with a timer so that it would turn off automatically. But the slow cooker I’m using doesn’t have one.
More Morphy Richards Slow Cooker Manual Recipes
For more recipe reviews from the Morphy Richards Slow Cooker Manual. You might also like:
* Morphy Richards Slow Cooker Chicken and Mushroom Casserole Recipe Review.
* Morphy Richards Slow Cooker Rice Pudding Recipe Review.
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