Make Ahead Slow Cooker Chicken Paprikash

Make Ahead Slow Cooker Chicken Paprikash


To Freeze/Slow Cook

1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 tablespoon smoked paprika
2 teaspoons salt
4 cloves garlic, peeled
20 oz boneless skinless chicken thighs
3 red and/or yellow bell peppers, cut into large strips
1 large onion, halved and cut into 1/2-inch slices

To Serve

4 cups hot cooked white rice
1/2 cup sour cream
2 tablespoons chopped fresh dill weed


  1. In large bowl, mix tomatoes, paprika, salt and garlic. Add chicken, bell peppers and onion; mix well. Divide evenly between two labeled 1-gallon freezer bags. Lay flat, and freeze up to 3 months.
  2. Thaw 12 to 24 hours in refrigerator, until completely thawed.
  3. Pour contents of bags into 4 1/2-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
  4. Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top each bowl with 1 tablespoon sour cream and 3/4 teaspoon dill.


  1. Like it hot? Substitute a teaspoon of hot Hungarian paprika for some of the smoked paprika.
  2. While a rice cooker makes quick work of a starchy side for this dish, you can skip a step by using frozen cooked rice.

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