Go Back
Andrew Fowler

Paprika Chicken Thighs with Peppers

Print Recipe
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.