Ingredients
8 boneless skinless chicken thighs (about 2 pounds)2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted1 cup sour cream2 tablespoons paprika1/2 teaspoon onion powder1/4 teaspoon salt1/4 teaspoon cayenne pepperHot cooked wide egg noodles
Preparation
Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine soups, sour cream and seasonings; pour over chicken. Cover and cook on low 7-9 hours or until chicken is tender. Serve with noodles.
