Slow Cooked Paprika Chicken With Mashed Potatoes

• 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

1. In 3-1/2 to 4-quart slow cooker; combine chicken, carrots, onion, bell pepper, paprika, seasoned salt and soup; mix well.
2. Cover; cook on Low setting 6 to 8 hours.
3. 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.

chicken thighs, carrots, onion, green bell pepper, paprika, seasoning salt, condensed cream, frozen sweet peas, sour cream, potatoes, bacon

Taken from www.food.com/recipe/slow-cooked-paprika-chicken-with-mashed-potatoes-162572 (may not work)