Chicken With Creamy Paprika Sauce Recipe

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Ingredients

10 chicken thighs (about 3 lb), skin removed
1 medium onion, sliced
3 tablespoons chicken broth
2 tablespoons paprika
1/2 teaspoon salt
3 cups uncooked egg noodles
3 tablespoons cornstarch
3 tablespoons cold water
1 container (8 oz) sour cream-and-chive potato topper

Preparation

Step 1

1. In 3 1/2- to 4-quart slow cooker, place chicken and onion. In small bowl, mix broth and paprika; pour over chicken. Sprinkle with salt.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. About 20 minutes before serving, cook and drain noodles as directed on package.
4. Remove chicken and onion from cooker, using slotted spoon. Place on serving platter; cover to keep warm. In small bowl, mix cornstarch and water; stir into juices in cooker. Increase heat setting to High. Cover; cook about 10 minutes or until thickened. Stir in potato topper. Pour sauce over chicken. Serve over noodles.