Recipe: Chicken Paprikash

Makes 4 to 6 servings

1 Whole fryer chicken, about 3 lbs cut into 8 pieces
1 clove garlic, crushed
2 Large yellow onions, thinly sliced
2 Tbsp. sweet Hungarian paprika
1/2 tsp. salt
1/4 cup chicken broth
1/4 cup sour cream
dash of garlic powder


In the Crock-Pot cooker, combine the chicken, garlic, onions, paprika, salt and chicken broth. Cover;  Cook on low to 6-8hours (or High 3-4hours).  Remove the chicken and set aside, covering to keep warm. 

Skim off any fat from the liquid remaining.  Add the sour cream to the remaining juices in the stoneware, whisking to combine.  Turn to High and heat until the sauce is warmed throughout, about 10 minutes. Pour the sauce over the chicken before serving.