Ingredients
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
tablespoon smoked paprika
2
teaspoons salt
4
cloves garlic, peeled
20
oz boneless skinless chicken thighs
3
red and/or yellow bell peppers, cut into large strips
1
large onion, halved and cut into 1/2-inch slices
4
cups hot cooked white rice
1/2
cup sour cream
2
tablespoons chopped fresh dill weed
Preparation
In large bowl, mix tomatoes, paprika, salt and garlic. Add chicken, bell peppers and onion; mix well. Divide evenly between two labeled 1-gallon freezer bags. Lay flat, and freeze up to 3 months.
Thaw 12 to 24 hours in refrigerator, until completely thawed.
Pour contents of bags into 4 1/2-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top each bowl with 1 tablespoon sour cream and 3/4 teaspoon dill.
