Slow-Cooked Paprika Chicken with Mashed Potatoes

Gluten Free
Health score
25%
Slow-Cooked Paprika Chicken with Mashed Potatoes
505 min.
6
351kcal

Suggestions


Indulge in the comforting flavors of our Slow-Cooked Paprika Chicken with Mashed Potatoes, a dish that promises to warm your heart and satisfy your taste buds. Perfect for family gatherings or a cozy dinner, this gluten-free recipe is designed to serve six, making it ideal for sharing with loved ones. The rich aroma of paprika mingles with tender chicken thighs, fresh vegetables, and creamy soup, creating a delightful medley that simmers to perfection in your slow cooker.

Imagine coming home to the enticing scent of a hearty meal that has been cooking all day, allowing the flavors to meld beautifully. The vibrant colors of sliced carrots and green bell peppers not only add visual appeal but also a nutritious boost to your plate. With just a few simple ingredients, you can create a dish that feels indulgent yet is surprisingly easy to prepare.

As you serve this savory chicken mixture over a bed of fluffy mashed potatoes, don’t forget to sprinkle it with crispy bacon for that extra touch of flavor. This meal is not just about nourishment; it’s about creating memories around the dinner table. Whether it’s a casual lunch or a special dinner, this Slow-Cooked Paprika Chicken is sure to become a beloved favorite in your household. Dive into this culinary experience and enjoy every delicious bite!

Ingredients

  • 1.3 lb chicken thighs boneless skinless cut into 3/4-inch pieces
  • 1.5 cups carrots fresh sliced
  • medium onion halved sliced
  • medium bell pepper green chopped
  • teaspoons paprika 
  • 0.5 teaspoon lawry's seasoned salt 
  • 10.8 oz cream of chicken soup canned
  • cup peas sweet frozen thawed
  • 0.5 cup cream sour with chives
  • cups potatoes prepared mashed
  • pieces oz. bacon into pieces cooked

Equipment

  • slow cooker

Directions

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

Nutrition Facts

Calories351kcal
Protein28.15%
Fat28.1%
Carbs43.75%

Properties

Glycemic Index
44.99
Glycemic Load
21.88
Inflammation Score
-10
Nutrition Score
26.047826207202%

Flavonoids

Luteolin
0.97mg
Isorhamnetin
0.92mg
Kaempferol
1.33mg
Myricetin
0.02mg
Quercetin
5.21mg

Nutrients percent of daily need

Calories:351.33kcal
17.57%
Fat:11.05g
17%
Saturated Fat:3.9g
24.37%
Carbohydrates:38.7g
12.9%
Net Carbohydrates:32.35g
11.76%
Sugar:6.26g
6.96%
Cholesterol:105.38mg
35.13%
Sodium:679.1mg
29.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.9g
49.79%
Vitamin A:6334.42IU
126.69%
Vitamin C:56.67mg
68.69%
Vitamin B6:1.01mg
50.71%
Vitamin B3:8.01mg
40.03%
Selenium:24.07µg
34.39%
Phosphorus:336.55mg
33.65%
Potassium:1115.45mg
31.87%
Fiber:6.35g
25.41%
Manganese:0.48mg
23.75%
Vitamin B1:0.32mg
21.06%
Vitamin B2:0.34mg
20.05%
Vitamin K:20.33µg
19.36%
Vitamin B5:1.89mg
18.9%
Magnesium:75.3mg
18.82%
Copper:0.36mg
17.85%
Iron:3.17mg
17.61%
Zinc:2.53mg
16.87%
Folate:56.09µg
14.02%
Vitamin B12:0.64µg
10.75%
Calcium:76.99mg
7.7%
Vitamin E:1.14mg
7.61%