Slow-cooker paprika chicken

INGREDIENTS

• 1 1/2 tablespoons olive oil
• 8 chicken drumsticks
• 1 brown onion, chopped
• 2 rindless shortcut bacon rashers, finely chopped
• 1 large red capsicum, chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons sweet paprika
• 2 tablespoons plain flour
• 410g can crushed tomatoes
• 2 cups Massel chicken style liquid stock
• 1/2 cup medium-grain white rice
• 150g green beans, trimmed, cut into 3cm lengths
• 1 tablespoon sour cream
• Chopped fresh flat-leaf parsley, to serve

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METHOD

• Step 1
  Heat 2 teaspoons oil in a large, deep non-stick frying pan. Cook chicken, in batches, until browned all over. Transfer to the bowl of a 5.5-litre slow cooker.
• Step 2
  Heat remaining oil in pan. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is softened. Add capsicum. Cook, stirring, for 2 minutes. Add garlic and paprika. Cook for 1 minute or until fragrant. Add flour. Stir to coat all over. Cook for 1 minute. Add tomato, then stock, stirring until well combined. Season with pepper. Carefully transfer to slow cooker.
• source:https://www.taste.com.au/recipes/slow-cooker-paprika-chicken/6be9156c-877b-44f5-aa71-e7a8f848b42c

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