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Slow-Cooked Paprika Chicken with Mashed Potatoes
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PREP TIME: 25 MINS | TOTAL TIME: 8 HRS 20 MINS | MAKES: 6 SERVINGS Ingredients: | |
1 1/4 lb (625 g) | boneless skinless chicken thighs, cut into 3/4-inch pieces |
1 1/2 cups (375 mL) | sliced fresh carrots |
1 medium | onion, halved, sliced |
1 medium | green pepper, chopped |
3 tsp (15 mL) | paprika |
1/2 tsp (2 mL) | seasoned salt |
1 can (10 FL oz/284 mL) | condensed cream of chicken soup |
1 cup (250 mL) Green Giant* Frozen Sweetlets* Peas or Summer Sweet Peas | |
1/2 cup (125 mL) | sour cream with chives |
4 cups (1 L) | prepared mashed potatoes |
Cooked real bacon pieces, if desired
Method:
In 3 1/2 or 4-quart slow cooker, combine chicken, carrots, onion, green pepper, paprika, seasoned salt and soup; mix well.
Cover; cook on Low setting for 6 to 8 hours.
About 10 minutes before serving, stir peas and sour cream into chicken mixture. Cover; cook 10 minutes longer or until thoroughly heated. Serve chicken mixture with mashed potatoes; sprinkle with bacon or additional paprika.
For this recipe you'll need Sweetlets* Peas
Recipe uploaded with Shop'NCook for iPhone.
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