Roasted Red Pepper & Tomato Chicken Paprikash-Crock Pot style

1 quart roasted red pepper and tomato soup, Pacific brand, organic
1 large sweet onion, thinly sliced
4 large mini red and orange bell pepper s, cut into thin strips
8 chicken thigh, can use boneless
cornstarch to make a slurry
1 teaspoon thyme

1. Salt & Pepper to taste the chicken thighs. Brown chicken thighs in a skillet until nicely browned on allsides. Sprinkle with a good quality Hungarian paprika.

2. Place onions and colored peppers in the skillet and caramelize the onions

3. Place the browned thighs and caramelized onions & peppers into a crock pot insert

4. Pour the roasted red pepper soup into the crock pot insert

5. Add thyme and cover

6. Cook covered in the crock pot on HIGH for 4 hours or LOW for 8 hours.

7. Serve over spaetzle

8. Sprinkle with good hungarian sweet paprika


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