Chicken Paprika (serves 4-5)

adapted from Kelly at Fly Lady.

In slow cooker:

2 medium onions, chopped

1 clove garlic, minced or grated

Add a layer of chicken pieces

(1 whole chicken, cut up, or equivalent--I used about 10 chicken thighs)

Drizzle with:

Olive oil (maybe 2 teaspoons?)

Salt

Pepper

About 1 tablespoon paprika

Add second layer of chicken pieces and repeat oil, s&p, paprika

Pour over chicken:

1 can crushed tomatoes (or tomato pieces) 16-19 ounces

Turn on low for 8-10 hours.

Before serving, add:

1/2 cup sour cream and stir in.

May thicken with 2 Tablespoons cornstarch mixed into a little cold water.

(Turn slow cooker on high for half an hour or so to thicken)

Serve over brown & wild rice with a side salad! You don't really taste the paprika, even though it seems like a lot. Nor does the sour cream come through as much as I thought it would. Really tasty though!