Slow-Cooked Paprika Chicken with Mashed Potatoes

Name: Slow-Cooked Paprika Chicken with Mashed Potatoes
Prep time: 8 h 25 min
Cook time: 8 h 25 min
Total time: 8 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters sliced fresh carrots; 305 grams condensed cream of chicken soup; 1 medium green bell pepper, chopped; 1 medium onion, halved, sliced; 3 teaspoons paprika; 237 milliliters frozen sweet peas, thawed; 946 milliliters prepared mashed potatoes; 1 Cooked real bacon if desired; 1 teaspoons peppered seasoned salt; 567 grams boneless skinless chicken thighs, cut into 3/4-inch pieces; 118 milliliters sour cream with chives

Need a gluten free main course? Slow-Cooked Paprika Chicken with Mashed Potatoes could be an awesome recipe to try. This recipe serves 6. One serving contains 324 calories, 26g of protein, and 11g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up paprika, real bacon pieces, peas, and a few other things to make it today. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. From preparation to the plate, this recipe takes about 8 hours and 25 minutes.

Instructions

In 3 1/2 or 4-quart slow cooker, combine chicken, carrots, onion, bell pepper, paprika, seasoned salt and soup; mix well.

Ingredients you will need

Seasoned Salt

Bell Pepper

Carrot

Whole Chicken

Paprika

Onion

Soup

Equipment you will use

Slow Cooker

Cover; cook on Low setting for 6 to 8 hours.

About 10 minutes before serving, stir thawed peas and sour cream into chicken mixture. Cover; cook an additional 10 minutes or until thoroughly heated.

Ingredients you will need

Sour Cream