Place peppers, onion, tomatoes, juice, 1/2 cup chicken broth, garlic and paprika in a slow cooker.
In a large skillet, heat 1 Tbsp. oil over medium high heat. Season chicken with salt and pepper. Add to skillet and brown all sides, about 8 minutes. Transfer to slow cooker. Pour remaining 1/2 cup broth in skillet; scrape bottom of pan to incorporate browned bits. Pour liquid into slow cooker and cook on high setting for 6 hours.
Remove chicken and let cool. Remove meat from bones and return to slow cooker; discard bones. Stir in sour cream.
Cook pasta according to package directions. Toss with remaining 2 tsp. oil. Serve chicken over pasta.
This recipe is Delicious! Our family prefers it with Hungarian paprika and green bell peppers like grandma did. It is still great without the tomatoes (as she did) and you can also leave the chicken on the bone (this gives you a lot more juice!)and serve in a big covered bowl.If you don't have a slow cooker, just place oil or butter & onions in a large pot. Cook onions a bit until clear, add a generous amount of Paprika &1 can chicken broth or water.Salt the chicken pieces (bone-in is more flavorful)and sprinkle additional Hungarian Paprika on each chicken piece and add to pot. No browning needed! Add sliced green bell peppers. Simmer slowly over stovetop for about 1 - 1.5 hrs.until chicken starts to pull away from the bone. Salt/pepper to taste. Then stir in the sour cream just before serving . It's great over spaetzel, shell noodles or especially home made flour/egg dumplings! Serve with sour cream cucumber salad and sour dough bread. Yum-Yum! Pure comfort food!