- 1 package (about 1.5 lb) boneless skinless chicken thighs (I started from frozen)
- 3 cups thinly sliced onion
- 2T bacon fat
- 1 cup chicken broth
- 3T smoked paprika
- 1T chipotle powder (you probably can use a canned chipotle, just make sure it’s puréed.)
- A sprinkling of Aleppo pepper flakes (can omit)
- A few grindings of Black pepper
- 1T butter
- 2-3T flour
- ½-¾ cup sour cream
- Egg noodles
Sauté the onions in the bacon fat (medium high) until they start to brown. Dump into the crockpot. Deglaze the pan with a little of the chicken broth and add that to the crockpot.
Put the chicken in the crockpot.
Melt the butter in a microwave-safe dish, and stir the peppers into it. Add a little chicken broth to make it pourable. Pour it over the chicken. Rinse the butter/pepper dish with the last of the chicken broth and dump it into the crockpot.
Realize that the crockpot you started with is too big, and transfer everything to the smaller one.
Cook on high for 3-4 hours (check after about an hour to see if you can separate out the chicken pieces).
About a half hour before serving, check the temperature of the chicken to make sure it’s cooked enough. Since my liquid was simmering, the chicken was at about 190°F — overcooked by some measures, but it was starting to fall apart. Stop it earlier if you want whole pieces. Remove the chicken and keep warm. Leave the gravy in the crockpot.
Uncover the crockpot, sprinkle in the flour and stir it in well. Add a bit more paprika if you like. Let the gravy simmer until almost serving time to let it thicken a bit.
In the meantime, prepare your egg noodles according to the package.
When the noodles are done, drain and put in a large serving dish. Place the chicken pieces over the noodles. Stir the sour cream into the gravy, then spoon the gravy over the chicken & noodles.