Ingredient:
4 bone-in skin-on chicken thighs
4 chicken drumsticks
1 tsp salt
1/2 tsp freshly ground black pepper
2 tsp olive oil
2 medium onions, halved and cut into 1/4-inch slices
2 cloves garlic, finely chopped
2 tbsp sweet paprika
1/4 tsp ground red pepper (cayenne)
1 cup Progresso chicken broth (from 32-oz carton)
2 tbsp cornstarch
2 tbsp water
3/4 cup sour cream
Buttered cooked egg noodles, if desired
Method:
Spray 4-quart slow cooker with cooking spray.
Season chicken thighs and drumsticks with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In 12-inch skillet, heat oil over medium-high heat. Place chicken skin-side down in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
Pour all except 1 tablespoon fat from skillet. Decrease heat to medium; add onions to skillet and cook about 4 minutes, stirring frequently, until softened. Add garlic, paprika, red pepper, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; continue to cook and stir 1 minute. Transfer to slow cooker. Add chicken broth to skillet. Cook over medium heat 1 minute, scraping up any browned bits on bottom of skillet with wooden spoon. Transfer to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Transfer chicken to serving platter and keep warm. Increase to High heat setting.
In small bowl, beat cornstarch and water with whisk until smooth. Beat into cooking liquid in slow cooker. Cover; cook about 15 minutes or until sauce is thickened. Beat sour cream into cooking liquid in slow cooker with whisk. Cover; cook about 5 minutes or until hot.
Serve chicken with sauce over buttered noodles.
4 bone-in skin-on chicken thighs
4 chicken drumsticks
1 tsp salt
1/2 tsp freshly ground black pepper
2 tsp olive oil
2 medium onions, halved and cut into 1/4-inch slices
2 cloves garlic, finely chopped
2 tbsp sweet paprika
1/4 tsp ground red pepper (cayenne)
1 cup Progresso chicken broth (from 32-oz carton)
2 tbsp cornstarch
2 tbsp water
3/4 cup sour cream
Buttered cooked egg noodles, if desired
Method:
Spray 4-quart slow cooker with cooking spray.
Season chicken thighs and drumsticks with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In 12-inch skillet, heat oil over medium-high heat. Place chicken skin-side down in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
Pour all except 1 tablespoon fat from skillet. Decrease heat to medium; add onions to skillet and cook about 4 minutes, stirring frequently, until softened. Add garlic, paprika, red pepper, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; continue to cook and stir 1 minute. Transfer to slow cooker. Add chicken broth to skillet. Cook over medium heat 1 minute, scraping up any browned bits on bottom of skillet with wooden spoon. Transfer to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Transfer chicken to serving platter and keep warm. Increase to High heat setting.
In small bowl, beat cornstarch and water with whisk until smooth. Beat into cooking liquid in slow cooker. Cover; cook about 15 minutes or until sauce is thickened. Beat sour cream into cooking liquid in slow cooker with whisk. Cover; cook about 5 minutes or until hot.
Serve chicken with sauce over buttered noodles.
