Paprika Chicken

1 4 lb chicken -- cut up (4 to 5)

1 cup Canned tomatoes

1 Green pepper -- chopped

1 small Onion -- sliced

2 tablespoons Paprika

1 Clove garlic -- minced

1 teaspoon Salt

1/4 teaspoon Pepper

1/4 teaspoon Oregano

1/4 cup All-purpose flour

1 cup Sour cream

Put 1 1/2 cups water and all ingredients except flour and sour cream into crockpot. Stir to blend. Cover pot and cook on LOW for 9 to 10 hours until chicken is tender. Remove chicken pieces from cooker. Skim off fat. Turn control to HIGH. Blend flour with 1/4 cup cooled juices fromm crockpot. Mix into liquid in cooker. Stir until thickened. Blend in sour cream. Return chicken to pot. Heat through, but do not boil. Serve with noodles.