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Slow Cooker Chicken Paprikash
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| 2 | onions, thinly sliced |
| 2 tablespoons | paprika |
| 1t | salt |
| 1t | hot pepper flakes, (or use 1T hot paprika and remove 1T sweet paprika) |
| 2 | chicken breasts, bone-in, skin removed |
| salt | |
| pepper | |
| 1t | canola oil |
| cooking spray, alternative | |
| 1/2C | chicken stock |
| 1/2C | plain yogourt, (2.5%) |
| 3T | fresh dill, plus garnish |
Cooked Egg Noodles or Spaghetti Squash
Combine onions, paprika and salt in the bottom of the slow cooker. Sprinkle chicken with salt and pepper. Heat a large skillet to medium and brown chicken in oil(or spray) until browned on all sides. Place on onions in slow cooker. In same pan add chicken stock and bring to a simmer. Add to slow cooker. Cover and cook on low for 5-6 hours. Remove chicken breasts and turn heat off. Stir in yogourt and dill. Slice chicken away from bone. Serve sauce over noodles, top with chicken and remaining dill.
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