Core, seed, and slice the red and yellow bell peppers.

Slice the onion.

Drain and coarsely chop the plum tomatoes, reserving 1/2 cup of juice.

Place the peppers, onion, tomatoes, reserved juice, 1/2 cup chicken broth, minced garlic, and paprika in a slow cooker.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Season the chicken with kosher salt and black pepper.

Add the chicken to the skillet and brown on all sides for about 8 minutes.

Transfer the browned chicken to the slow cooker.

Pour the remaining 1/2 cup of chicken broth into the skillet and scrape the bottom of the pan to incorporate the browned bits.

Pour the liquid from the skillet into the slow cooker.

Cook on the high setting for 6 hours.

Remove the chicken from the slow cooker and let it cool.

Remove the meat from the bones and return it to the slow cooker; discard the bones.

Stir in the sour cream.

Cook the tagliatelle pasta according to package directions.

Toss the cooked pasta with the remaining 2 teaspoons of olive oil.

Serve the chicken over the pasta.