Chicken Paprika (Crock Pot) - cooking recipe

Ingredients

1 large onion, peeled and quartered
8 ounces fresh mushrooms, sliced
2 lbs boneless skinless chicken thighs, rinsed and patted dry
salt and pepper
1 1/3 tablespoons Hungarian paprika, divided
1 (10 3/4 ounce) can condensed condensed cream of mushroom & garlic soup
1/2 cup sour cream

Preparation

In a 5 quart slow cooker, combine onions and mushrooms.
Season chicken thighs with salt, pepper and one tsp paprika.
Place in slow cooker on top of the vegetables.
In a small bowl, stir together the cream of mushroom soup and remaining 1 tablespoon of paprika; pour over chicken.
Cover and cook on LOW setting for 3 1/2 - 4 1/2 hours.
Remove chicken from slow cooker and keep warm.
Strain and defat cooking liquid.
Stir sour cream into liquid and serve hot over chicken.