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Slow-Cooked Paprika Chicken with Mashed Potatoes
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Prep Time:
25 minutes
Total Time:
8 hours 25 minutes
Creamy Hungarian chicken stew with paprika, sour cream, served over mashed potatoes.
Ingredients:
  • 1 1/4 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 1 1/2 cups sliced fresh carrots
  • 1 medium onion, halved, sliced
  • 1 medium green bell pepper, chopped
  • 3 teaspoons paprika
  • 1/2 teaspoon peppered seasoned salt
  • 1 (10 3/4-oz.) can condensed cream of chicken soup
  • 1 cup frozen sweet peas, thawed
  • 1/2 cup sour cream with chives
  • 4 cups prepared mashed potatoes
  • Cooked real bacon pieces, if desired
Instructions:
  • Combine chicken, carrots, onion, bell pepper, paprika, seasoned salt, and soup in a 3 1/2 or 4-quart slow cooker, mixing everything well.
  • Cover and slow cook for 6-8 hours on Low setting.
  • 10 minutes before serving, gently fold in thawed peas and creamy sour into the savory chicken. Continue cooking covered for another 10 minutes until piping hot. Serve the flavorful chicken with velvety mashed potatoes and a generous sprinkle of crispy bacon on top.

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