Slow-Cooked Paprika Chicken with Mashed Potatoes

(14)
  3 reviews

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

Directions

  1. 1 In 3 1/2 or 4-quart slow cooker, combine chicken, carrots, onion, bell pepper, paprika, seasoned salt and soup; mix well.
  2. 2 Cover; cook on Low setting for 6 to 8 hours.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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