Ingredients

• 1 cup sour cream
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium yellow onion, sliced
• 1/2 tsp ground black pepper
• 1/8 tsp cayenne pepper
• 1-3/4 cup s less-sodium chicken broth
• 2 clove s garlic, finely chopped
• 2 medium tomatoes, each cut into 1-inch chunks
• 2 pound s boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
• 2 tbs paprika
• 2 tsp salt
• 3 tbs all-purpose flour
• 4-1/2 cup s wide egg noodles

Directions

1. In 5- to 6-quart slow cooker, combine chicken, broth, garlic, half of the green bell pepper, onion, paprika, salt, black pepper and cayenne pepper. Cover and cook on low 5-1/2 hours or on high 2-1/2 hours.

2. Meanwhile, about 30 minutes before paprikash is done, prepare noodles as label directs; drain.

3. In small bowl, stir together sour cream and flour, and stir into slow cooker. Increase heat to high, cover and cook 5 minutes. Stir in tomatoes, red bell pepper and remaining half of the green bell pepper; cover and cook 10 minutes longer. Serve chicken paprikash over noodles. Sprinkle with chopped parsley, if desired.