Slow Cooker Chicken Paprikash Stew

Ingredients

• 3 lb (1.5 kg) bone-in chicken thighs with skin
• 1 tbsp canola oil
• 2 cups thinly sliced onions
• 2 cups thinly sliced green bell pepper
• 1 1/2 cups thinly sliced red bell pepper
• 3 tbsp paprika
• 1/4 tsp marjoram, crumbled or oregano, crumbled
• 1/4 cup white wine
• 1 can (14 oz/398 mL) diced tomatoes, drained
• 1/3 cup sour cream
• 1 tbsp all-purpose flour

Directions

1. Place chicken in a single layer in a 6 quart slow cooker; set aside.
2. Heat oil in a large non-stick frypan over medium heat. Add onions and sauté until softened, about 5 minutes. Add green and red peppers; sauté for 2 minutes.
3. Add paprika and marjoram; cook, stirring, until fragrant, about 1 minute.
4. Add wine and cook, stirring, until wine is evaporated. Add tomatoes and stir to combine. Remove from heat.
5. Spoon onion mixture over chicken in slow cooker.
6. Cover and cook on low heat setting until chicken is cooked through, about 4 1/2 hours.
7. Increase to high heat setting. Whisk together sour cream and flour until smooth. Stir sour cream mixture into stew.
8. Cover and cook until stew is slightly thickened, about 10 minutes.