Slow Cooker Chicken Paprikash

8-10 boneless, skinless chicken thighs

2 teaspoons Hungarian paprika

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 large onion, coarsely chopped

⅓ cup, flour

2 cups chicken broth

½ teaspoon chicken bouillon (I prefer concentrated stock paste which comes in a jar and found near the chicken broth)

½ cup sour cream (regular or light) mixed with 1 teaspoon flour (optional)

Place the thighs in a large, unheated, nonstick skillet. Sprinkle 1 teaspoon of paprika over the thighs. Turn thighs over and sprinkle the other 1 teaspoon of paprika over the other side of the thighs. Sprinkle the salt and pepper over the top of the chicken. I usually don't measure the paprika, I just sprinkle enough on so that the meat is liberally sprinkled.

Place the skillet on the burner on medium/low heat. Watch the thighs carefully as there is no extra oil or water in the pan at this point. This is done deliberately so that the thighs brown nicely. Cook the thighs on one side for about 2 minutes without moving or turning them. You can carefully peek under them occasionally to make sure they don't burn. It's OK to let them stick a little as this improves the flavor. After one side is nicely browned. Use tongs and turn thighs over. Cook on this side 1 to 2 minutes as well until browned. If you need to, you can add a small amount of water to prevent over browning.

Transfer the thighs to a slow cooker. Keep the pan drippings intact and add the onion to the skillet. If there aren't a lot of pan drippings, you can add 1 tablespoon of olive oil or canola oil to the pan. Return the skillet to medium heat and sauté the onions for several minutes. Turn the heat off and add the flour, mixing well. Add chicken broth and turn the heat back on the medium low, stirring well until mixture starts to thicken. Add the bouillon and stir until combined.

Pour the thickened broth over the thighs in the slow cooker. Cover and cook on low for 6-8 hours. It will seem quite thick but will thin out as the sauce combines with the meat juices.

Optional: 30 minutes before serving. Mix the sour cream with 1 teaspoon flour in a separate bowl. Add a few tablespoons of the liquid from the slow cooker to warm up the sour cream mixture (this will prevent it from curdling). Add the sour cream to the slow cooker and stir carefully. The chicken is very tender and can break apart if you stir too vigorously. Continue to cook on low for 30 minutes. The traditional recipe calls for sour cream to be added to the sauce, but it's just as tasty without.

Serve over wide noodles.

Serves six to eight.

Cook's note: Look for Hungarian paprika in a large red can. Leftovers freeze well.

Crystal Maleski, www.makedinnereasy.com