Slow Cooked Paprika Chicken

Please join Debbie at Dining with Debbie for Crockpot Wednesday

http://diningwithdebbie.blogspot.com/2009/10/crock-pot-wednesday-more-autumn-sippers.html

and Tickle My Tummy with Lisa

http://blessedwithgrace.blogspot.com/2009/10/tempt-my-tummy-tuesday-fall-apple-bake.html

and Jen at Balancing Beauty and Bedlam

http://beautyandbedlam.com/welcome-to-my-new-home-tasty-tuesday/

I don't remember where I got this recipe - its about 10 years old. It was great when the kids were young because it is a stick to your ribs kind of meal. Perfect for the Fall and Winter - especially on those cold windy days....

Slow-Cooked Paprika Chicken with Mashed Potatoes

1- 1/4 lb, boneless skinless chicken thighs, cut into 3/4-inch pieces
16oz pkg frozen sliced carrots

1 medium onion, halved, sliced
1 medium green bell pepper, chopped

3 tsp paprika
½ tsp peppered seasoned salt

1 C frozen Sweet Peas, thawed
2 ( 10 -3/4-0z,) can condensed cream of chicken soup

½ C milk
½ C sour cream with chives

4 C prepared mashed potatoes
Cooked real bacon pieces, if desired

In 31/2 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.