Name: Chicken Paprikash with Sour Cream
Yield: Makes 4 to 6 servings
Ingredients: 2 medium onions, thinly sliced; 1 teaspoon kosher salt; 1 tablespoon sweet paprika; 1 teaspoon hot paprika; 1 garlic clove, peeled and halved; 3 pounds chicken legs; 1/2 teaspoon freshly ground black pepper; 1 1/2 teaspoons olive oil; 1 1/2 teaspoons unsalted butter; 1/2 cup chicken stock or low-sodium chicken broth; 1/4 cup sour cream; Fresh dill, chopped, for garnish; Slow cooker

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Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce.

This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.

Cook's note:

This recipe was originally prepared in an oval, 6-quart slow cooker.

Recipe notes

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Recipe notes

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