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- 8Maple Leaf Prime® Boneless Skinless Chicken Thighs
- 1can diced tomatoes with their juices (798ml)
- 1large onion, sliced
- 2medium red peppers, sliced
- 1 tbsp garlic, minced
- 1tbsp paprika
- 2small dry bay leaves
- 1tbsp vegetable oil
- salt
- pepper
- Heat vegetable oil in a nonstick skillet over medium-high heat. Brown chicken thighs for about 2 to 3 minutes per side until golden brown. Remove onto a plate and keep warm.
- Add peppers and onions to skillet. Brown vegetable until they start to caramelize and soften, about 3 to 4 minutes. Add paprika, garlic and bay leaves and cook for about 1 to 2 minutes longer stirring frequently.
- Pour tomatoes and their juice into the pan to deglaze and stir to release any golden-brown bits from the skillet.
- Set your slow cooker to low or to 325°F and place chicken in to base of crock pot. Spoon the vegetable mixture over top of chicken and place lid over top. Set timer for 3.5 hours. Serve immediately.
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![Tips icon](https://www.mapleleaf.ca/wp-content/themes/mapleleaf/img/recipe-icons/TIP-Icon.png)
Serve with buttered egg noodles. For a creamy paprikash: Place the noodles and chicken paprikash in a large bowl. Stir in 1 cup full fat sour cream and combine well.
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