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Slow-Cooked Paprika Chicken with Mashed Potatoes

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Betty Crocker Kitchens
Updated May 5, 2010
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This chicken dish uses distinctive Hungarian ingredients, including paprika and sour cream, for a creamy stew served with mashed potatoes.

Slow-Cooked Paprika Chicken with Mashed Potatoes

  • Prep Time 25 min
  • Total 8 hr 25 min
  • Servings 6
  • Ingredients 11
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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

Instructions

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

Nutrition

440 Calories
22g Total Fat
26g Protein
39g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
440
Calories from Fat
200
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.

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