Chicken Paprika (Crock Pot)

Sandra Lee Semi-Homemade Slow cooker Cookbook

• Ready In: 4 hrs 38 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  large onion, peeled and quartered
• 8  ounces fresh mushrooms, sliced
• 2  lbs boneless skinless chicken thighs, rinsed and patted dry
•  salt and pepper
• 1 1⁄3 tablespoons Hungarian paprika, divided
• 1 (10 3/4ounce) can  condensed  condensed cream of mushroom & garlic soup
• 1⁄2 cup sour cream

Directions

1. In a 5 quart slow cooker, combine onions and mushrooms.
2. Season chicken thighs with salt, pepper and one tsp paprika.
3. Place in slow cooker on top of the vegetables.
4. In a small bowl, stir together the cream of mushroom soup and remaining 1 tablespoon of paprika; pour over chicken.
5. Cover and cook on LOW setting for 3 1/2 - 4 1/2 hours.
6. Remove chicken from slow cooker and keep warm.
7. Strain and defat cooking liquid.
8. Stir sour cream into liquid and serve hot over chicken.