Crock Pot Paprika Chicken

This is an experiment that turned out reasonably well. And now I have leftovers. Win-Win.

Chicken breast (or boneless thighs would be good)

2 cans diced tomatoes

1 can tomato paste

1 cup onions, chopped (I used Penzey's freeze dried shallots)

1 Tbsp garlic salt

2-4 Tbsp paprika (smoked, sweet, etc...Penzey's is my brand)

1/4 can coconut milk

Dice or shred choice of vegetables - I used zuchinni, sweet potatoes and cabbage to equal about 3 cups of veggies total.

Spray or grease crockpot with some coconut oil for easy clean up later. Lay chicken on bottom of crockpot. Add tomatoes, paste, onions, salt and paprika. I also added 1/4 can of coconut milk, and stir up the sauce. (Don't worry if it seems too thick, the meat will release juices and the tomatoes will break down.) Put diced/shredded veggies on top of chicken and tomato mixture. Cook on low for 6-7 hours. The veggies will steam while the rest is cooking. Mix and serve!

I was low on chicken, so 4 breasts would have been better than the 2 I put in there. I think it needed a bit MORE paprika, so I sprinkled some on the top. A little salt and pepper and it was great. I shredded my veggies too small, I think. Got carried away with my mom's Saladmaster device that I have been wishing for. More on that later. Next time, I will do a bigger dice or shred on the veggies.

Even when things don't turn out just as you expected in the Crockpot, it is better than most anything you can grab quickly. Just tweak the recipe and try again!