Slow-Cooked Paprika Chicken with Mashed Potatoes

  • Prep Time 25 min
  • Total Time 8 hr 25 min
  • Servings 6

Ingredients

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

Directions

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.

Notes










Tips

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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
440
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
7g
35%
Cholesterol
75mg
25%
Sodium
850mg
35%
Total Carbohydrate
39g
13%
Dietary Fiber
5g
20%
Sugars
7g
Protein
26g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
28%
28%
Calcium
10%
10%
Iron
18%
18%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.