Slow Cooker Creamy Paprika Chicken

10 chicken thighs, skin removed
1 medium onion, sliced
3 tablespoons chicken broth
2 tablespoons paprika
1/2 teaspoon salt
3 cups uncooked egg noodles
3 tablespoons cornstarch
3 tablespoons cold water
1 (8 ounce) container sour cream-and-chive potato topper

Place chicken and onion in 3 1/2- to 4-quart slow cooker.

Mix broth and paprika in small bowl and pour over chicken. Sprinkle with salt.

Cover and cook on LOW for 7 to 8 hours.

Remove chicken and onion from cooker. Place on serving platter; cover to keep warm.

Mix cornstarch and water in small bowl. Mix into juices in cooker.

Increase slow cooker heat to HIGH. Cover and cook about 10 minutes or until thickened.

Stir in sour cream-and-chive potato topper. Pour sauce over chicken in serving platter.

Serve over noodles.

Makes 5 servings

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