Crock Pot Hungarian Chicken
1 can (796 mL / 28 oz) no-added-salt tomatoes
8 skinless, chicken thighs (bone in or bone out, it does not matter)
2 cups (500 mL) green pepper, about 1 large
2 cups (500 mL) sliced onion, about 1 large
2 tbsp (25 mL) Hungarian paprika, hot or mild
1 tsp (5 mL) dried thyme, oregano or basil
1 tsp (5 mL) black pepper
½ cup (125 mL) fat-free sour cream (omit if necessary)
Add the tomatoes to the crock-pot and turn the heat to high while you prepare the other ingredients.
Add the rest of the ingredients except the sour cream. Cook on high for 4 to 5 hours or low for 7 to 8 hours.
Mix in the sour cream right before serving. Serve with brown rice or whole grain pasta.