Lunch: Slow-Cooked Paprika Chicken with Mashed Potatoes

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 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

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.

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