Slow-Cooked Paprika Chicken with Mashed Potatoes

By Addie

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

Ingredients

• 1 1/4 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 1/2 cups sliced fresh
• 1 medium onion, halved, sliced
• 1 medium green bell pepper,
• 3 teaspoons
• 1/2 teaspoon peppered seasoned
• 1 (10 3/4-oz.) can condensed cream of chicken
• 1 cup frozen sSweet peas, thawed
• 1/2 cup sour cream with chives
• 4 cups prepared mashed potatoes
• Cooked real bacon pieces, if desired

Preparation

Step 1

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

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:

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.

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REVIEWS:

My family enjoyed this meal it was very easy to put together in the morning. The mashed potatoes on the side really made the dish.
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Loved it! Fixed it for some finiky eaters and nothing but raves. Even made it lighter by using reduced fat soup & light sour cream.
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Very good almost taste like a pot pie but with a kick to it.