Slow-Cooker Creamy Chicken Paprikash

Ingredients

4
bone-in skin-on chicken thighs
4
chicken drumsticks
1
teaspoon salt
1/2
teaspoon freshly ground black pepper
2
teaspoons olive oil
2
medium onions, halved and cut into 1/4-inch slices
2
cloves garlic, finely chopped
2
tablespoons sweet paprika
1/4
teaspoon ground red pepper (cayenne)
1
cup chicken broth (from 32-oz carton)
2
tablespoons cornstarch
2
tablespoons water
3/4
cup sour cream
Buttered cooked egg noodles, if desired

Steps

  • 1
    Spray 4-quart slow cooker with cooking spray.
  • 2
    Season chicken thighs and drumsticks with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In 12-inch skillet, heat oil over medium-high heat. Place chicken skin-side down in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
  • 3
    Pour all except 1 tablespoon fat from skillet. Decrease heat to medium; add onions to skillet and cook about 4 minutes, stirring frequently, until softened. Add garlic, paprika, red pepper, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; continue to cook and stir 1 minute. Transfer to slow cooker. Add chicken broth to skillet. Cook over medium heat 1 minute, scraping up any browned bits on bottom of skillet with wooden spoon. Transfer to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165�F).
  • 4
    Transfer chicken to serving platter and keep warm. Increase to High heat setting.
  • 5
    In small bowl, beat cornstarch and water with whisk until smooth. Beat into cooking liquid in slow cooker. Cover; cook about 15 minutes or until sauce is thickened. Beat sour cream into cooking liquid in slow cooker with whisk. Cover; cook about 5 minutes or until hot.
  • 6
    Serve chicken with sauce over buttered noodles.

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