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Make-Ahead Slow-Cooker Chicken Paprikash

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Make-Ahead Slow-Cooker Chicken Paprikash
  • Prep Time 20 min
  • Total Time 16 hr 20 min
  • Servings 8
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Packed with smoked paprika, garlic and bell peppers, this flavorful freezer to slow cooker make-ahead chicken dinner will have you craving even more delicious Central European fare.

Ingredients

To Freeze/Slow Cook

1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
tablespoon smoked paprika
2
teaspoons salt
4
cloves garlic, peeled
20
oz boneless skinless chicken thighs
3
red and/or yellow bell peppers, cut into large strips
1
large onion, halved and cut into 1/2-inch slices

To Serve

4
cups hot cooked white rice
1/2
cup sour cream
2
tablespoons chopped fresh dill weed

Directions

  • 1 In large bowl, mix tomatoes, paprika, salt and garlic. Add chicken, bell peppers and onion; mix well. Divide evenly between two labeled 1-gallon freezer bags. Lay flat, and freeze up to 3 months.
  • 2 Thaw 12 to 24 hours in refrigerator, until completely thawed.
  • 3 Pour contents of bags into 4 1/2-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
  • 4 Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top each bowl with 1 tablespoon sour cream and 3/4 teaspoon dill.
Tips  

Like it hot? Substitute a teaspoon of hot Hungarian paprika for some of the smoked paprika.

While a rice cooker makes quick work of a starchy side for this dish, you can skip a step by using frozen cooked rice.

Nutrition Information 
No nutrition information available for this recipe
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