Slow Cooker Chicken Paprikash

Slow Cooker Chicken Paprikash is a comforting and flavorful dish with tender chicken simmered in a rich, creamy paprika-infused sauce.

Originating from Hungarian cuisine, this slow cooker version makes it easy to enjoy the dish with minimal effort while still delivering authentic flavors. Serve it over noodles, rice, or mashed potatoes for a hearty meal that the whole family will love.

Kitchen Equipment Needed

• Slow cooker
• Mixing bowl
• Measuring cups and spoons
• Whisk
• Serving spoon

Ingredients Overview

• Chicken: Bone-in chicken thighs or drumsticks work best for tenderness and flavor, but boneless chicken can also be used.
• Paprika: Use sweet Hungarian paprika for the authentic flavor and vibrant red color.
• Sour Cream: Adds creaminess and a tangy balance to the rich sauce.
• Onions and Garlic: The aromatic base that enhances the depth of flavor.

Ingredients

• 2 pounds chicken thighs (bone-in or boneless, skin removed)
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 1/2 tablespoons sweet Hungarian paprika
• 1 teaspoon smoked paprika (optional)
• 1 cup chicken broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Step-by-Step Instructions

1. Sear the Chicken (Optional)

• Heat olive oil in a skillet over medium-high heat. Lightly season the chicken with salt and pepper, and sear for 2-3 minutes per side until golden. This step enhances flavor but can be skipped if you’re short on time.

2. Add Ingredients to Slow Cooker

• Place the sliced onions and minced garlic at the bottom of the slow cooker. Layer the chicken on top.

3. Season and Add Broth

• Sprinkle the paprika evenly over the chicken. Pour the chicken broth into the slow cooker.

4. Cook

• Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and fully cooked.

5. Make the Sauce

• In a bowl, whisk together the sour cream and flour until smooth. Gradually stir in a few spoonfuls of the hot liquid from the slow cooker to temper the mixture. Then add the sour cream mixture back to the slow cooker.

6. Combine and Finish

• Stir the sauce gently into the chicken and let it cook for an additional 20-30 minutes on low to thicken.

7. Serve

• Garnish with fresh parsley and serve hot over noodles, rice, or mashed potatoes.

Recipe Tips

• Paprika Quality: Use high-quality Hungarian paprika for the best flavor.
• Tempering Sour Cream: Mixing hot liquid with sour cream prevents curdling.
• Add Vegetables: For a one-pot meal, add bell peppers or mushrooms to the slow cooker.

What to Serve With This Recipe

• Side Dishes: Serve with egg noodles, rice, mashed potatoes, or even crusty bread.
• Vegetables: Pair with steamed green beans, roasted carrots, or a fresh cucumber salad.

Frequently Asked Questions

Can I use chicken breasts?
Yes, but they cook faster, so check for doneness around the 5-hour mark on low or 2.5 hours on high.

Can I freeze leftovers?
Yes, cool the dish completely and freeze in an airtight container for up to 3 months. Thaw and reheat gently to maintain the creamy texture.

Is smoked paprika necessary?
No, but it adds a deeper, smoky flavor to the dish.

Serving Suggestions

• Serve over buttery egg noodles for a classic combination.
• Add a dollop of extra sour cream on top for creaminess.
• Pair with a side salad for a balanced meal.

Slow Cooker Chicken Paprikash is a perfect set-it-and-forget-it meal that brings bold flavors and comforting warmth to your table. It’s easy to prepare and deliciously satisfying, making it a go-to dinner option!

Slow Cooker Chicken Paprikash

Slow Cooker Chicken Paprikash is a comforting and flavorful dish with tender chicken simmered in a rich, creamy paprika-infused sauce. Originating from Hungarian cuisine, this slow cooker version makes it easy to enjoy the dish with minimal effort while still delivering authentic flavors. Serve it over noodles, rice, or mashed potatoes for a hearty meal that the whole family will love.

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Ingredients

  

• 2 pounds chicken thighs bone-in or boneless, skin removed
• 1 large onion thinly sliced
• 3 cloves garlic minced
• 1 1/2 tablespoons sweet Hungarian paprika
• 1 teaspoon smoked paprika optional
• 1 cup chicken broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

 

• Sear the Chicken (Optional)
• Heat olive oil in a skillet over medium-high heat. Lightly season the chicken with salt and pepper, and sear for 2-3 minutes per side until golden. This step enhances flavor but can be skipped if you're short on time.
• Add Ingredients to Slow Cooker
• Place the sliced onions and minced garlic at the bottom of the slow cooker. Layer the chicken on top.
• Season and Add Broth
• Sprinkle the paprika evenly over the chicken. Pour the chicken broth into the slow cooker.
• Cook
• Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and fully cooked.
• Make the Sauce
• In a bowl, whisk together the sour cream and flour until smooth. Gradually stir in a few spoonfuls of the hot liquid from the slow cooker to temper the mixture. Then add the sour cream mixture back to the slow cooker.
• Combine and Finish
• Stir the sauce gently into the chicken and let it cook for an additional 20-30 minutes on low to thicken.
• Serve
• Garnish with fresh parsley and serve hot over noodles, rice, or mashed potatoes.