Brown chicken, transfer to slow cooker.
Fry onion garlic, paprika, salt, pepper over medium heat, until onion is softened, about 5 minutes. Add tomatoes, bring to boil, scraping up brown bits from skillet. Scrape into slow cooker and stir to combine.
Cook until juices run clear, about 4 hours on low. Skim fat, add tomato paste and green pepper to slow cooker. Cook until thickened, about 15 minutes.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 282 (62%)|
|Amt Per Serving||% DV|
|Total Fat 31.4g||42 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 157.9mg||49 %|
|Sodium 158.8mg||5 %|
|Potassium 677.9mg||18 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 6.7g|
|Protein 34.2g||49 %|
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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: 457
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