Slow-Cooked Paprika Chicken with Mashed Potatoes

This chicken dish uses distinctive Hungarian ingredients, including paprika and sour cream, for a creamy stew served with mashed potatoes.

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Servings 6

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( 14 ) Ratings

14 Ratings

5 Stars 29%

4 Stars 14%

3 Stars 14%

2 Stars 10%

1 Stars 10%

Member Reviews ( 3 )

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ingredients 11
Prep Time 25 min
Total Time 8 hr 25 min

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 Green Giant® Frozen Sweet Peas, thawed

1/2: cup sour cream with chives

4: cups prepared mashed potatoes

: Cooked real bacon pieces, if desired

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Directions

1 In 3 1/2 or 4-quart slow cooker, combine chicken, carrots, onion, bell pepper, paprika, seasoned salt and soup; mix well.
2 Cover; cook on Low setting for 6 to 8 hours.
3 About 10 minutes before serving, stir thawed peas and sour cream into chicken mixture. Cover; cook an additional 10 minutes or until thoroughly heated. Serve chicken mixture with mashed potatoes; sprinkle with bacon.

EXPERT TIPS

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Expert Tips

Paprika is made from ground dried red peppers. Hungary and Spain make the finest paprika. Supermarkets carry mild paprikas, while ethnic markets carry more pungent varieties.

Cut the fat by about 5 grams per serving by substituting reduced-fat cream of chicken soup and nonfat sour cream for the regular versions.

A simple tossed green salad and pecan shortbread cookies complete the meal.