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Slow-Cooked Paprika Chicken with Mashed Potatoes

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

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

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 frozen sweet peas, thawed
1/2
cup sour cream with chives
4
cups prepared mashed potatoes
Cooked real bacon pieces, if desired

Steps

Hide Images
  • 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

  • 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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