Chicken-Make-Ahead Slow-Cooker Chicken Paprikash

Photo by Debra P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Packed with smoked paprika, garlic and bell peppers, this flavorful freezer to slow cooker make-ahead chicken dinner will have you craving even more delicious Central European fare.

  • Ingredients

  • To Freeze/Slow Cook

  • 1

    can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

  • 1

    tablespoon smoked paprika

  • 2

    teaspoons salt

  • 4

    cloves garlic, peeled

  • 20

    oz boneless skinless chicken thighs save $

  • 3

    red and/or yellow bell peppers, cut into large strips

  • 1

    large onion, halved and cut into 1/2-inch slices

  • To Serve

  • 4

    cups hot cooked white rice

  • 1/2

    cup sour cream

  • 2

    tablespoons chopped fresh dill weed

Directions

In large bowl, mix tomatoes, paprika, salt and garlic. Add chicken, bell peppers and onion; mix well. Divide evenly between two labeled 1-gallon freezer bags. Lay flat, and freeze up to 3 months. 2. Thaw 12 to 24 hours in refrigerator, until completely thawed. 3. Pour contents of bags into 4 1/2-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours. 4. Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top each bowl with 1 tablespoon sour cream and 3/4 teaspoon dill.

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