4 Chicken breast or thighs
3/4 tsp salt
1/2 tsp black pepper
2 Tbsp flour
2 tsp olive oil
2 medium carrots, cut into 1/2 inch pieces
1 bell pepper, cut into 1 inch pieces
1 onion, cut into wedges
1 tsp minced garlic
1 14 oz can of diced tomatoes
1 lemon, sliced
4 tsp sweet or hot, Hungarian paprika
1/4 cup pitted kalamata olives  (we left those out)

Season chicken with salt and pepper in a bowl.  Add flour, tossing chicken to coat; shake to remove excess.  Heat oil in saute pan over medium-high.  Add chicken to pan; sear just until browned, 3 minutes on each side.
Combine carrots, bell pepper, onion, and garlic in a 3 to 3 1/2 quart slow cooker; place chicken on top of chicken. Place a slice of lemon on each piece of chicken.
Combine tomatoes and paprika in a small bowl, pour over chicken in slow cooker.
Cover and cook until chicken is fork tender, on low heat setting for 4-5 hours.

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