I made this the other night and it was delicious. I could not get cream of mushroom and garlic soup, so added some crushed garlic cloves to the soup and also sprinkled some garlic powder on the outside of the breasts along with the paprika. I served our over thick noodle pasta and fresh asparagus and it went so well. The sauce was very good and complimented the chicken, the paprika flavour was lovely with a real subtle spice you could pick up. If you would like to read more reviews or view more photos of this recipe please click here.

Ingredients

1 Large onion, peeled and quartered
8 Ounces fresh mushrooms, sliced
2lbs Boneless skinless chicken thighs, rinsed and patted dry (I used breasts)
salt and pepper
1 1/3 Tablespoons Hungarian paprika, divided
1(103/4 ounce) Can condensed condensed cream of mushroom & garlic soup
1/2 Cup sour cream

Method

1. In a 5 quart slow cooker, combine onions and mushrooms.

2. Season chicken thighs with salt, pepper and one tsp paprika.

3. Place in slow cooker on top of the vegetables.

4. In a small bowl, stir together the cream of mushroom soup and remaining 1 tablespoon of paprika; pour over chicken.

5. Cover and cook on LOW setting for 3 1/2 – 4 1/2 hours.

6. Remove chicken from slow cooker and keep warm.

7. Strain and de-fat cooking liquid.

8. Stir sour cream into liquid and serve hot over chicken.

All photos taken by me unless otherwise stated.