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
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
-
Step1In 3 1/2 or 4-quart slow cooker, combine chicken, carrots, onion, bell pepper, paprika, seasoned salt and soup; mix well.
-
Step2Cover; cook on Low setting for 6 to 8 hours.
-
Step3About 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
2Tips from the Betty Crocker Kitchens
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