Chicken with Creamy Paprika Sauce

This recipe sounded so very good and it was easy to make in a crockpot.

10 chicken thighs, skin removed (about 3 pounds)
1 medium onion sliced
3 tblsps chicken broth
2 tblsps paprika
3 tblsp cornstarch
3 tblsp cold water
1 container (8 oz) sour cream, with chives
hot cooked pasta or spaetzle

Place chicken and onion is a 3 1/2 to 6 quart crockpot. Mix broth and paprika and pour over chicken.

Cover and cook on low heat for 7-8 hours.

Remove chicken and onion from cooker using a slotted spoon. Place on a serving platter and keep warm.

Mix cornstarch and water; pour into crockpot. Cook on high for about 10 minutes or until thickened. Stir in sour cream. Pour sauce over chicken. Serve over pasta.

NOTE: I mixed the water and cornstarch as directed and added the sour cream and my sauce came out like mud,,maybe a bit more watery but still super thick.

I served this over hot cooked gnocchi which was great.

Don't forget the wine.