Slow cooked Paprika Chicken

I am cooking the Paprika Chicken in the slow cooker.
I will be putting the recipe here and how I prepared it.

Ingredients:
2 onions finely sliced
600 grams of chicken breast diced
2 garlic cloves peeled and crushed
1 tbsp. smoked paprika (or plain if you prefer)
400 gram can of chopped tomatoes
400 ml of chicken stock
2 bay leaves
1 tsp dried mixed herbs
3 large peppers red, yellow, and orange
1 tbsp. cornflour
1 tbsp. cold water
6 tbsp. half fat crème fraiche To serve
freshly ground black pepper

Method:
Place everything in the slow cooker except for the cornflour and cold water you will need to add these at a later stage. Give the whole mixture a stir and put the slow cooker on low heat and leave to cook for 8 hours. After 8 hours mix the cornflour and cold water together and add to the slow cooker mix and stir leave for another hour.

This was an easy  way to cook this meal but the next time I do it I will reduce the chicken stock down to 100 mls as there was to much liquid in the dish.

Ease of cooking and preparing 9 out of 10
Taste I will give this 7 out of 10 as the sauce was weak due to the amount of fluid.
In the hob method a lot of the fluid reduces down so the sauce is much thicker and has more flavour, in this method I need to learn the correct amounts of fluid to add.