Chicken and Potato Goulash

Received from: Rita Cook at Anne Arundel, Kent & Queen Anne’s Counties


  • 2 small onions, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 1 clove garlic, minced
  • 1 cup reduced-sodium chicken broth
  • 1 cup no-salt-added tomato puree
  • 2 tsp paprika
  • 1/2 tsp dried marjoram or oregano
  • 1/4 tsp black pepper
  • 10 ounces boneless, skinless chicken thighs, trimmed and cut into bite-size
  • 2 small unpeeled new potatoes, diced
  • 2 tsp all-purpose flour
  • 1/2 tsp salt (optional)

Recipe Notes

  1. In a small bowl, whisk together tomato puree, broth, marjoram, pepper, and paprika.
  2. Combine carrots, onion, celery, and garlic in a slow cooker. Pour broth mixture over the vegetables. Add potatoes and chicken and mix together.
  3. Cover the slow cooker and cook on low for 5- 6 hours.
  4. Remove 2 TBSP of the broth from the slow cooker and combine with flour in a small bowl until smooth. Stir into the goulash.
  5. Cover slow cooker and cook on high until the stew slightly thickens, approximately 10 minutes.
  6. Use salt to season, if necessary. Serve.

Nutritional Information: Servings 4 Calories 226

Carbs 31 g Fat 3 g Protein 19 g Fiber 5 g

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