Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce.

2 medium onions, thinly sliced	1 1/2 Tsp olive oil
1 Tsp kosher salt	1 1/2 Tsp unsalted butter
1 Tbl sweet paprika	1/2 Cup chicken stock or
1 Tsp hot paprika	-low-sodium chicken
1 garlic clove, peeled and halved	-broth
3 Lb chicken legs	1/4 Cup sour cream
1/2 Tsp freshly ground black pepper	Fresh dill, chopped, for garnish

In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.

Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.

In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.

Stir sour cream into sauce. Garnish with dill and serve.