Hungarian Chicken with Smoked Paprika

Ingredients

• 0.5 teaspoon pepper black
• 28 oz canned tomatoes whole with 1/2 cup juice reserved drained coarsely chopped canned
• 3 lb meat from a rotisserie chicken quartered
• 1 cup chicken broth 
• 1 clove garlic minced
• 1 tablespoon kosher salt 
• 1 tablespoon olive oil 
• 1  onion sliced
• 1 teaspoon picante paprika or smoked spanish
• 1 pound tagliatelle pasta 
• 1  bell pepper red cored seeded sliced
• 0.3 cup cup heavy whipping cream sour
• 1  bell pepper yellow cored seeded sliced

Equipment

• frying pan
• slow cooker

Directions

1. Place peppers, onion, tomatoes, juice, 1/2 cup chicken broth, garlic and paprika in a slow cooker.
2. In a large skillet, heat 1 Tbsp. oil over medium high heat. Season chicken with salt and pepper.
3. Add to skillet and brown all sides, about 8 minutes.
4. Transfer to slow cooker.
5. Pour remaining 1/2 cup broth in skillet; scrape bottom of pan to incorporate browned bits.
6. Pour liquid into slow cooker and cook on high setting for 6 hours.
7. Remove chicken and let cool.
8. Remove meat from bones and return to slow cooker; discard bones. Stir in sour cream.
9. Cook pasta according to package directions. Toss with remaining 2 tsp. oil.
10. Serve chicken over pasta.