Slow Cooker-Paprika Chicken

I am so proud of myself for sticking to my plan of trying recipes from this book. Here's the latest creation.

Paprika Chicken


Ingredients:
• 1 large onion, peeled and quartered
• 8 ounces fresh mushrooms, sliced
• 2 lbs boneless skinless chicken thighs, rinsed and patted dry
• salt and pepper

• 1 1/3 tablespoons Hungarian paprika, divided

• 1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup
• 1/2 cup sour cream
Directions:
1. In a 5 quart slow cooker, combine onions and mushrooms.
2. Season chicken thighs with salt, pepper and one tsp paprika.
3. Place in slow cooker on top of the vegetables.
4. In a small bowl, stir together the cream of mushroom soup and remaining 1 tablespoon of paprika; pour over chicken.
5. Cover and cook on LOW setting for 3 1/2 - 4 1/2 hours.
6. Remove chicken from slow cooker and keep warm.
7. Strain and defat cooking liquid.
8. Stir sour cream into liquid and serve hot over chicken.

I used bone in chicken and just removed the skin.
I also added 1 garlice glove minced  to the can condensed cream of mushroom soup  since I couldn't find the soup as listed.
The recicpe was simple to prepare.
The taste was bland to me. Maybe I should have used more salt and pepper, not sure. I couldn't quite put my finger on it. I thought the sauce might help, but no. I doubt I will be making this again:(

Slow Cooker-Chicken With Red Onion Salsa

I have had this Sara Lee Semi-Homemade Slow Cooker Recipes II cookbook for about a year now and have never used it! I have decided that I will try a recipe from the book at least once a month.
Below is the first dish-Chicken With Red Onion Salsa

Ingredients
4 chicken breasts, rinsed and patted dry
2 tablespoons Mexican seasoning

2 (10 ounce) cans Ro-Tel tomatoes


1 (6 ounce) can tomato paste
2 medium red onions, peeled and finely diced

Directions
1. Season both sides of chicken breasts with Mexican seasoning and set aside.(I used adobe seasoning and hot chilli powder) 2. In a medium bowl, stir together diced tomatoes, tomato paste, and onions.
3. Pour half of salsa mixture in the bottom of a 5-quart slow cooker; Add chicken and top with remaining salsa mixture.
4. Cover and cook on LOW for 4 to 6 hours.

The dish came out good and was quite tasty. I served it with yellow rice.
Easy breezy dish!