**Serves:** 4 to 6
**Prep time:** 25 minutes
**Cook time:** 4 h 15 min to 5 h 20 min
Serve over rice or pasta. This chicken dish is made with roasted peppers and smoked paprika for a simple and tasty meal. You can replace the chicken thighs with chicken breasts without skin.
### Ingredients
– **4 tsp (20 ml)** smoked paprika
– **1** jar (340 ml) roasted red peppers, drained and chopped
– **3 lb (1.5 kg)** boneless, skinless chicken thighs
– **3 tbsp (45 ml)** tomato paste
– **1** can (540 ml) diced tomatoes (with juice)
– **1** onion, chopped
– **3 oz (90 g)** pancetta, diced (or bacon)
– **2** garlic cloves, finely chopped
– **1 tsp (5 ml)** salt
– **2 tbsp (30 ml)** all-purpose flour
– **2 tbsp (30 ml)** water
– **¼ cup (60 ml)** fresh parsley, chopped
Preparation
1. In a food processor or blender, combine the roasted red peppers, tomato paste, onion, garlic, smoked paprika, and salt. Blend until smooth.
Place the chicken in the slow cooker. Pour the pepper mixture over the chicken. Add the pancetta and diced tomatoes. Cover and cook on low for 4 to 5 hours or until the chicken is very tender.
2. In a small bowl, mix the flour with water until smooth. Stir into the slow cooker. Cover and cook on high for 15 to 20 minutes until the sauce has thickened slightly.
3. Sprinkle with chopped parsley just before serving.
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