Here’s a great slow cooker recipe for Halloween night — or any night. It’s adapted from this Chicken Paprikash with Sour Cream recipe from Epicurious.
- 6 pounds chicken legs
- Salt and pepper
- 4 medium onions, thinly sliced
- 2-3 teaspoons kosher salt
- 2 tablespoons sweet paprika
- 2 teaspoons hot paprika
- 2 garlic cloves, peeled and halved
- 1 teaspoon freshly ground black pepper
- 3 teaspoons olive oil
- 3 teaspoons unsalted butter
- 1 cup chicken stock or low-sodium chicken broth
- 1/2 cup sour cream
- Fresh dill, chopped, for garnish
- Rub garlic halves over chicken, then generously sprinkle chicken salt and pepper. Place garlic halves in the slow cooker.
- In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes.
- While they are sauteeing, chop onions, then add onions to slow cooker. Stir in 1/2 teaspoon salt and both kinds of paprika. Spread garlic-onion-paprika mixture evenly over bottom of insert.
- Transfer chicken to slow cooker (do not clean saute pan), layering chicken on top of onion mixture.
- In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender and not falling off bone, 6-8 hours on low.
- Stir chicken and onions together, and taste for salt. Remove bones with a set of tongs.
- Stir sour cream into sauce. Garnish with dill and serve.