In a skillet on med/high, brown chicken and place in slow cooker
In the same skillet, combine oil, bacon, onion, bell pepper, garlic, and paprika and cook until the bacon is browning
Stir in flour and then add crushed tomatoes, broth, and salt & pepper. Mix together and simmer for 1-2 minutes
Pour over chicken, cook on low 4-5 hours
Increase heat to high, remove chicken, add rice and stir
Return chicken, cook 40 minutes or until rice is tender
Add green beans in for the last 15 minutes of cooking
Stir in sour cream, sprinkle with parsley to serve
Pressure Cooker Instructions
Press Brown/Saute and then Start/Stop. Allow to heat up for 5 minutes and then add the chicken thighs and brown on each side. Remove the chicken and then cook the bacon and other ingredients needed in the sauce. Press Start/Stop to cancel the saute setting.
Next, add the rice into the pot, stir, and then place the browned chicken on top of the rice mixture. (It's OK if it sinks down into the rice/sauce mixture.) Press Rice/Risotto and adjust the time down to 8 minutes on LOW. Press Start/Stop.
When the cooking cycle is done, allow a full natural pressure release so the rice has time to soak up the sauce and soften completely.
When the pressure has released and the lid unlocks, open the lid, remove the chicken and stir in the sour cream and additional seasoning. Serve as shown above!