Crock Pot Chicken Paprikash

Chicken Paprikash is a traditional Hungarian stew.  It's spicy, creamy, and even a little bit sweet.  I could eat it every night for a month!  I came up with this crock pot version to make my addiction a little easier to manage.

Note: Hungarian paprika comes in two varieties, sweet and hot.  Most of the paprika sold in the US is the sweet variety.  Instead of hot paprika, I use chili powder (basically the same thing).  You can also use cayenne if you like things a little hotter.

2-3 pounds of chicken (breasts, legs, or a whole chicken)
1 medium to large onion, chopped
2 tablespoons paprika
1/2 tablespoon chili powder
1/2 cup chicken broth
1/2 cup white wine
salt and pepper to taste
1/2 cup sour cream

Put all ingredients except sour cream in the crock pot.  Cook on high for 4-6 hours (6 hours for frozen chicken), or on low for 6-8 hours.  You can't hurt this recipe by cooking it longer than necessary.  It's done when the chicken falls apart and the onions are transparent.  Adjust seasonings to your taste, and mix in sour cream.  Serve over noodles or mashed potatoes.