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.