Chicken Cobbler Paprikash FROM: Slow Cooker Comfort Food Book/J Finlayson

1 Tablsp olive oil     3 onions, thin sliced      4 cloves of garlic, minced

1 teasp caraway seeds       1 teasp dried thyme        1 teasp salt

1 teasp cracked black peppercorns        2 Tablsp all purpose flour

14 oz. can diced tomatoes with juice        1 cup chicken broth

2 pounds boneless, skinless chicken breast OR thighs, cut into 1" cubes

1 red bell pepper, seeded and cubed     1 Tablsp sweet paprika (Hungarian)

1/2 cup sour cream

In a skillet, heat oil over medium high heat.  Add onions and cook, stirring just until they begin to turn golden, about 10 minutes.  Add garlic, caraway seeds, thyme, salt and peppercorns....cook, stirring for 1 minute.  Add flour and cook stirring for 1 minute.  Add tomatoes and broth and bring to a boil.  Cook until slightly thickened, about 5 mins.  Arrange chicken in bottom of large crockpot, add tomato mixture, cover and cook on low for 4 hours, or on high for 2 hours.  Add bell pepper, paprika and sour cream and stir well.

Topping:   1 1/2 cups flour, 2 teasp baking powder, 1/2 teasp salt,

1 teasp grated lemon zest, 1/2 cup cold butter-in pieces, 1/2 cup sour cream.

Combine flour, powder, salt and zest...cut in butter until it forms coarse crumbs....then add sr cream and stir until a thick batter forms.  Drop 6

biscuits on top of the hot liquid, cover and cook on high for 45 mins.