1.   Set the heat to high and heat the skillet, and when hot add the bacon fat and oil, until melted and sizzling

2.   Place the chicken legs into the pan skin side down, sear until golden brown and the skin is crispy. Turn and sear the other side. Remove from heat and set aside

3.   In the same pan, fry the pork belly or bacon until lightly crispy. Scoop out from skillet and set aside

4.   If you used a skillet, pour the oil into the slow cooker and place the chicken legs meat side down

5.   Toss the bacon over the chicken

6.   Sprinkle the paprika, salt, and pepper on top of the chicken legs

7.   Add the onions, garlic and green peppers, crushed tomatoes and water into the slow cooker. Stir and cover with the lid

8.   Set the timer on the slow cooker for 8 hours

9.   Serve in one of three ways:
(1) Take whole pieces of leg or part of a leg, pour two ladles of sauce and vegetables, add the sour cream and decorate with fresh herb leaves, or
(2) Remove the meat from the bones and shred into mouth size pieces, place onto plate and ladle two scoops of sauce and vegetables on top, add the sour cream and decorate with fresh herb leaves, or
(3) Remove the chicken and bones and puree the sauce and vegetables to create a smooth creamy sauce, and pour over the shredded chicken meat, add sour cream and decorate with fresh herb leaves

10.   ENJOY!