- 8-10 skinless chicken thighs, bone-in
- 1 bell pepper, cut into large chunks
- 16 cherry tomatoes (I use on the vine, at your grocer in a mesh bag)
- 1 medium sweet yellow onion, sliced
- 1 8 oz carton mushrooms, cleaned and sliced
- 1 C chicken broth (I use Pacific Foods organic, available at Costco)
- 1 T sweet paprika
- 1T olive oil
- 1 T butter
- 2 garlic cloves, minced or 1 ½ t jarred minced garlic
- ½ t salt
- ¼ t black pepper
- 1/3 C sour cream, plus more for garnish
- All purpose flour
- Chopped dill or parsley for garnish
- Cooked egg noodles
Sprinkle onion, bell pepper, mushrooms, paprika, salt and pepper on the bottom of the crock. Lightly dust the chicken thighs with flour. Heat olive oil and butter in a large skillet. Add the chicken thighs, meat side down, and brown on both sides. Place the browned thighs on top of the onion mixture. Deglaze the pan with the chicken broth, and pour the broth over the chicken. Add cherry tomatoes and garlic. Cook 5-8 hours on low. Remove chicken and vegetables from the crock to a serving platter. Slowly whisk the sour cream into the broth, and pour the resulting gravy over the chicken. Top with additional dollop or two of sour cream, add a little chopped parsley or dill for color, and serve with cooked egg noodles.
