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Paprika Chicken Thighs with Peppers
Rachel Kim

Paprika Chicken Thighs with Peppers

Sweet and smoked paprika give these thighs a deep brick-red sauce without much heat. Peppers and onions soften into the tomato broth, and sour cream goes in only after the cooker is off. Spoon it over egg noodles to catch every bit of the sauce.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 2 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 large yellow onion sliced
  • 2 red bell peppers sliced
  • 3 garlic cloves minced
  • 1 can 14.5 oz diced tomatoes, drained
  • 1 cup low-sodium chicken broth
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 3/4 cup sour cream
  • 12 oz egg noodles cooked for serving

Method
 

  1. Season the thighs with the salt, both paprikas and black pepper.
  2. Brown the chicken in the vegetable oil over medium-high heat, 3 minutes per side, and transfer it to a 6-quart slow cooker.
  3. Add the onion, bell peppers, garlic, tomatoes and broth.
  4. Cover and cook on low until the thighs are tender, 6 to 6 1/2 hours.
  5. Move the chicken to a platter and stir the cornstarch mixed with cold water into the vegetables and sauce.
  6. Cook on high for 8 minutes, turn off the cooker and let the bubbling stop.
  7. Stir in the sour cream, return the chicken and serve over the cooked egg noodles.