Name: Slow-cooker paprika chicken
Prep time: 10 min
Cook time: 255 min
Total time: 265 min
Yield: 1
Ingredients: 27.30 gm olive oil; 8 Chicken Drumsticks; 1 brown onion, chopped; 2 rindless shortcut bacon rashers, finely chopped; 1 large red capsicum, chopped; 2 garlic cloves, finely chopped; 5.00 gm sweet paprika; 40.00 ml plain flour; 410g can crushed tomatoes; 510.00 gm chicken style liquid stock; 100.00 gm medium-grain white rice; 150g green beans, trimmed, cut into 3cm lengths; 18.80 gm Light Sour Cream; Chopped fresh flat-leaf parsley, to serve

Slow-cooker paprika chicken

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Prep Time:
10 minutes

Cook Time:
255 minutes

Total Time:
265 minutes

Effortlessly cook a delicious chicken meal with the convenience of a slow-cooker. Just set it and forget it as the flavors meld perfectly together.

Ingredients:

27.30 gm olive oil
8 Chicken Drumsticks
1 brown onion, chopped
2 rindless shortcut bacon rashers, finely chopped
1 large red capsicum, chopped
2 garlic cloves, finely chopped
5.00 gm sweet paprika
40.00 ml plain flour
410g can crushed tomatoes
510.00 gm chicken style liquid stock
100.00 gm medium-grain white rice
150g green beans, trimmed, cut into 3cm lengths
18.80 gm Light Sour Cream
Chopped fresh flat-leaf parsley, to serve

Instructions:

In a large, deep non-stick frying pan, heat 2 teaspoons of oil until shimmering. Brown the chicken in batches until golden on all sides, then transfer to a 5.5-litre slow cooker.
Heat the remaining oil in a pan and sauté the onion and bacon for 5 minutes until the onion is softened. Add the capsicum and cook for an additional 2 minutes. Stir in the garlic and paprika, cooking until fragrant. Mix in the flour and cook for 1 minute to coat everything. Pour in the tomato and stock, stirring well to combine. Season with pepper and transfer everything carefully to a slow cooker.
Cover the dish with a lid and simmer on low heat for 3 hours.
Crank up the heat and move the chicken to a plate. Add the rice to the slow cooker and give it a good stir. Place the chicken back in the slow cooker, cover, and cook for 40 minutes, or until the rice is just tender.
Uncover the pot and gently pour in the beans. Simmer for 15 minutes, or until both the rice and beans are tender. Gently fold in the sour cream. Let it rest for 5 minutes to thicken the sauce. Serve with a sprinkle of fresh parsley on top.

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