4 boneless skinless chicken breasts, thawed
1 tbsp canola oil
1 onion, chopped
2 cloves garlic, minced
3 tbsp paprika
1/2 tsp each salt and pepper
1 can - 28 oz tomatoes, diced
2 tbsp tomato paste
1 sweet green pepper, diced
1 sweet red pepper, diced
3 carrots, sliced in medallions
Slow Cooker Paprika Chicken: After browning chicken, transfer to slow cooker.
Continue with recipe, omitting tomato paste until later and scraping tomato mixture into slow cooker. Cover and cook on low for 4 hours.
Stir green pepper and tomato paste into slow cooker; cover and cook on high for about 15 minutes or until thickened. Serve topped with sour cream and parsley.
Add peppers and carrots; cover and simmer until sauce is thick enough to mound on spoon, about 10-15 minutes. Garnish with light sour cream and parsley.
Serving Size: 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MILLIEBEAN.