2teaspoonssmoked paprika or sweet paprika if you prefer
15ozcan crushed tomatoes
¼teaspoonSalt & pepper to taste
Parsleychopped - for garnish
Brown chicken in large skillet over medium high heat. Then place the chicken thighs in slow cooker.
In same skillet combine oil, bacon, onion, bell pepper, garlic, and paprika and cook till bacon is browning.
Stir in flour then add crushed tomatoes, broth, and salt & pepper.
Pour over chicken, cook on low 4-5 hours.
Increase heat to high, remove chicken, add rice and stir.
Return chicken, cover and cook for 40 minutes or until rice is tender.
Add green beans in last 15 minutes of cooking.
Stir in sour cream, sprinkle with parsley.
The dish can be prepared with egg noodles instead, simply adjust time to slightly longer than package instructions.For potatoes instead, add small or cut up potatoes the same time you put the chicken in.The paprika chicken could also be poured over separately cooked buttered noodles or potatoes.