• Put flour, paprika, and salt in a large resealable bag. Mix well.
• Add chicken pieces. Shake until all chicken is well coated.
• Drizzle olive oil in the bottom of your crock pot.
• Transfer coated chicken pieces to crock pot.
• Next, add diced peppers and onions.
• Add diced tomatoes, chicken broth, apple juice, and dill weed.
• Stir the contents together and cover.
• Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
• Stir in sour cream when done.
• Serve over rice, mashed potatoes or noodles.

Skillet

• Combine flour, paprika and salt in a resealable bag.  Add chicken and toss until coated.  In a large skillet, over medium to medium high heat, place 2 tablespoons oil until it shimmers or a drop of water flicked in it dances.  Add chicken and set aside the resealable bag and the leftover flour mixture.  Do not throw leftover flour mixture away.  You will need it later.  Cook chicken for about 5 minutes. Chicken should be browned.  Transfer to paper towel lined plate and set aside.  
• Add 1 tablespoon of oil to your skillet, over medium heat, and let it heat up.  Add peppers and onion.  Cook for a few minutes to soften, stirring occasionally. Add chicken and dump extra flour mixture from your resealable bag in with the chicken.  Stir until blended.   
• Add can of diced tomatoes, with the juice, broth, apple juice or white wine, and dill.  Bring to a boil, and reduce heat to low and simmer, covered, for about 5 minutes.  Chicken should be no longer pink inside.  Remove from heat and stir in sour cream.  Serve.

Oven

• You can bake the chicken paprikash covered, in an oven safe casserole dish at 375 degrees Fahrenheit for 30 minutes or until the chicken pieces are cooked through.