Best 3 Slow Cooked Paprika Chicken With Mashed Potatoes Recipes

Embark on a tantalizing culinary journey with our slow-cooked paprika chicken and mashed potatoes, a delectable dish that promises to delight your taste buds. This hearty and comforting meal combines the richness of paprika-infused chicken with the velvety smoothness of mashed potatoes, creating a symphony of flavors that will leave you craving for more. Accompanying this main course are two equally enticing recipes: a refreshing cucumber salad with a tangy dressing, and a classic bread pudding dessert that offers a sweet and satisfying finish to your meal. Get ready to indulge in a feast that will transport you to culinary heaven.

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SLOW COOKED PAPRIKA CHICKEN WITH MASHED POTATOES

Slow Cooked Paprika Chicken With Mashed Potatoes image

Make and share this Slow Cooked Paprika Chicken With Mashed Potatoes recipe from Food.com.

Provided by carolinafan

Categories Chicken

Time 8h25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 lbs 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 seasoning salt
1 (10 3/4 ounce) 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 bacon, pieces if desired

Steps:

In 3-1/2 to 4-quart slow cooker; combine chicken, carrots, onion, bell pepper, paprika, seasoned salt and soup; mix well.
Cover; cook on Low setting 6 to 8 hours.
About 10 minutes before serving, stir thawed peas and sour cream into chicken mixture. Cover; cook 10 minutes longer or until thoroughly heated. Serve chicken mixture with mashed potatoes; sprinkle with bacon or additional paprika.

Nutrition Facts : Calories 320.5, Fat 7.8, SaturatedFat 2.2, Cholesterol 85.6, Sodium 887.5, Carbohydrate 37.9, Fiber 5, Sugar 6.5, Protein 24.6

SLOW-COOKER MASHED POTATOES

Slow-Cooker Mashed Potatoes image

The slow cooker takes an already-simple classic recipe and makes it even easier. Simply toss cut russet potatoes, butter and a touch of salt and pepper into a slow cooker, turn it on low and walk away for a few hours. When you return, the potatoes will be perfectly tender and ready to be mashed. Best of all, the slow cooker traps all the potato flavor, making these spuds extra potatoey.

Provided by Food Network Kitchen

Categories side-dish

Time 4h20m

Yield 8 servings

Number Of Ingredients 6

Ingredients

5 pounds medium russet potatoes, peeled and cut into 1-inch chunks
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 cup sour cream
1 1/2 to 2 cups milk, warm
2 tablespoons sliced chives

Steps:

Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.

CHICKEN PAPRIKA (CROCK POT)

Chicken Paprika (Crock Pot) image

Make and share this Chicken Paprika (Crock Pot) recipe from Food.com.

Provided by Mom2Rose

Categories One Dish Meal

Time 4h38m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

Ingredients

1 large onion, peeled and quartered
8 ounces fresh mushrooms, sliced
2 lbs boneless skinless chicken thighs, rinsed and patted dry
salt and pepper
1 1/3 tablespoons Hungarian paprika, divided
1 (10 3/4 ounce) can condensed condensed cream of mushroom & garlic soup
1/2 cup sour cream

Steps:

In a 5 quart slow cooker, combine onions and mushrooms.
Season chicken thighs with salt, pepper and one tsp paprika.
Place in slow cooker on top of the vegetables.
In a small bowl, stir together the cream of mushroom soup and remaining 1 tablespoon of paprika; pour over chicken.
Cover and cook on LOW setting for 3 1/2 - 4 1/2 hours.
Remove chicken from slow cooker and keep warm.
Strain and defat cooking liquid.
Stir sour cream into liquid and serve hot over chicken.

Nutrition Facts : Calories 259.6, Fat 11.4, SaturatedFat 4.1, Cholesterol 135.9, Sodium 307.1, Carbohydrate 6.5, Fiber 1.4, Sugar 3, Protein 32.3

Tips:

Use the right cut of chicken: Bone-in, skinless chicken thighs or drumsticks are best for this recipe, as they will stay moist and flavorful during the long cooking process.
Brown the chicken before cooking: This will help to develop a rich, flavorful crust on the outside of the chicken.
Use a good quality paprika: Smoked paprika is a great choice for this recipe, as it will add a deep, smoky flavor to the chicken.
Don't overcrowd the slow cooker: Make sure that the chicken is in a single layer in the slow cooker, so that it cooks evenly.
Cook the chicken on low for 6-8 hours: This will allow the chicken to become fall-off-the-bone tender.
Make the mashed potatoes while the chicken is cooking: This will save you time and effort.
Serve the chicken and mashed potatoes with your favorite sides: Some good options include roasted vegetables, a green salad, or crusty bread.

Conclusion:

This slow-cooked paprika chicken with mashed potatoes is a delicious and easy meal that is perfect for a weeknight dinner. The chicken is fall-off-the-bone tender and flavorful, and the mashed potatoes are creamy and smooth. This recipe is sure to please everyone at your table.