Chicken with Creamy Paprika Sauce

I am always on the look out for good slow cooker recipes because we sometimes have the craziest schedule. I don’t mind a chicken from the deli once in a while when the time simply gets away from me, but drive-thru dinners just don’t work for us. We’ll be trying this recipe for the first time this week. I found it in an old Betty Crocker Slow Cooker meals cookbook. It should have some nice color to it and a good flavor. We’ll see. I’ll let you know how it turns out.

Chicken with Creamy Paprika Sauce

8 chicken thighs, skins removed

1 medium onion, sliced

3 tablespoons chicken broth

2 tablespoons paprika

½ teaspoon salt

2 cups cooked egg noodles

3 tablespoons cornstarch

3 tablespoons water

1 cup sour cream

Place chicken and onion in slow cooker. Mix broth and paprika in a small bowl. Pour over chicken. Sprinkle with salt.

Cover and cook on Low setting for 7 to 8 hours.

About 20 minutes before serving, cook and drain noodles as directed on package.

Remove chicken and onion from cooker using a slotted spoon. Place on a serving platter and cover to keep warm. Mix cornstarch and water in a small bowl. Stir cornstarch mixture into the juices in the slow cooker. Increase the heat to the High setting, cover, and cook for about 10 minutes or until thickened. Stir in sour cream. Pour sauce over chicken and serve over noodles.