Serve over rice or egg noodles.
3 tablespoons all-purpose flour
2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips
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
1/2 cup sliced green onions
Combine flour and chicken in a medium bowl; toss well. Add chicken mixture, and the next 8 ingredients (through mushrooms) to an electric slow cooker. Cover and cook on low for 8 hours.
Stir in sour cream and green onions.
--Adapted from Cooking Light magazine