Easy Chicken Paprikish, from Judith Finlayson’s The 150 Best Slow Cooker Recipes.
1 Tbsp. vegetable oil
3 lbs. chicken pieces, skin on breasts, removed from legs and thighs [Redzils note: I have also done this with chicken breasts chopped into a ¾ inch dice, which is great because then every bite has falling-apart tender chicken in it].
2 medium onions, finely chopped
1 clove garlic, minced
1 Tbsp. sweet paprika
½ tsp. salt
½ tsp. cracked black peppercorns
¼ cup condensed chicken broth [Redzils' note: I just use broth, possibly with bullion stirred in, if I am feeling conscientious].
1 can (10 oz.) condensed tomato soup [Redzils' note: *shame, shame,* but it tastes good, so sue me]
½ cup sour cream
½ cup half and half
¼ cup finely chopped dill
Hot buttered noodles
1. (This step can be omitted if you’re pressed for time). In a skillet, heat oil over medium heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
2. Reduce heat to medium. Add onions and cook until soft. Add garlic, paprika, salt, and pepper and cook, stirring, for one minute. Sprinkle flour over mixture, stir well and cook for one minute. Add chicken broth and cook for one minute, until almost all evaporates. Remove pan from heat, stir canned soup into mixture.
3. Pour mixture over chicken. Cover and cook on low for 6 hours or on high for three hours, until juices run clear when chicken is pierced with a fork.
4. [Redzils' note: I sometimes skip this step and do not butter the noodles, for a dairy-free version]. In a bowl, mix together sour cream and cream. Add to chicken along with dill. Stir well and serve over hot buttered noodles.