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
Preparation
In 3 1/2 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.
