Place the chicken thighs in the bottom of a crockpot liner coated with cooking spray.
Top with the chopped, roasted red peppers.
Sprinkle with the paprika.
Combine the remaining ingredients in a small mixing bowl and pour over the peppers and thighs.
Cook on low 8 to 10 hours or until the thighs are tender and fall off the bone.
Serve over pasta, noodles, or rice garnished with parsley.
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|Serving Size: 1 Recipe (10162g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 5850 (46%)|
|Amt Per Serving||% DV|
|Total Fat 650g||867 %|
|Saturated Fat 380.1g||1901 %|
|Monounsaturated Fat 199.9g|
|Polyunsanturated Fat 30.7g|
|Cholesterol 3091.5mg||951 %|
|Sodium 9905.4mg||342 %|
|Potassium 29402.8mg||774 %|
|Total Carbohydrate 884.7g||260 %|
|Dietary Fiber 22.6g||90 %|
|Sugars, other 862.1g|
|Protein 740.5g||1058 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 12582
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