chicken paprikash crock pot recipe

Written ByJenny Smyth Posted on
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The Best chicken paprikash crock pot recipe

I have been making chicken paprikash in my slow cooker for years now, and it is one of those meals that never fails to please my family. The first time I tried it, I was looking for a way to get that rich, creamy Hungarian flavor without standing over the stove all afternoon. This crock pot version delivers all the comfort of the traditional dish with almost no hands on time.

My kids love how the tender chicken falls apart and soaks up the sour cream sauce, and my husband always asks for seconds. The beauty of this recipe is how simple it is to throw together on a busy morning. You just brown the chicken pieces, toss them in the slow cooker with onions, garlic, and a generous amount of sweet paprika, then let it cook low and slow.

The paprika is the star here, giving the dish a deep red color and a warm, slightly smoky taste. By dinner time, your whole house smells amazing, and you have a hearty meal ready to go. Health wise, this is a balanced dish that fits well into our weekly rotation.

Chicken provides lean protein, and the sauce uses Greek yogurt or light sour cream to keep the fat content reasonable. I serve it over egg noodles or with a side of steamed green beans, and it feels like a treat without being too heavy. It is also a great way to use up leftover chicken or even turkey if you have some on hand.

For busy weeknights or casual get togethers, this chicken paprikash is my go to. It is forgiving, adaptable, and always turns out well. I often double the recipe for potlucks or when my sister comes over with her family, and there are never leftovers.

If you have not tried making it in a crock pot yet, I hope you give it a chance. It might just become a favorite in your home too.

Crock Pot Chicken Paprikash

4.8 from 1840 votes

This slow cooker chicken paprikash is a comforting Hungarian dish with tender chicken in a creamy paprika sauce. It is easy to prepare and perfect for busy weeknights or family dinners.

Prep Time20 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

2 pounds boneless skinless chicken thighs
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Sauce

1 large yellow onion, diced
3 cloves garlic, minced
3 tablespoons sweet paprika
1 teaspoon smoked paprika
1 cup chicken broth
1 can (14.5 ounces) diced tomatoes, drained
1/2 cup sour cream
1 tablespoon cornstarch mixed with 2 tablespoons water

👨‍🍳Directions

1Season the chicken thighs with salt and pepper.
2Heat the olive oil in a large skillet over medium high heat.
3Brown the chicken in batches for 3 to 4 minutes per side until golden brown, then transfer to the slow cooker.
4In the same skillet, add the diced onion and cook for 5 minutes until softened.
5Stir in the garlic, sweet paprika, and smoked paprika, and cook for 1 minute until fragrant.
6Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
7Add the drained diced tomatoes to the skillet and stir to combine.
8Pour the entire mixture over the chicken in the slow cooker.
9Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
10About 15 minutes before serving, stir the cornstarch slurry into the slow cooker to thicken the sauce.
11Cook uncovered for the remaining time.
12Turn off the heat and stir in the sour cream until fully incorporated.
13Taste and adjust salt and pepper as needed.

🔧Equipment

Large skillet
Slow cooker (6 quart or larger)
Measuring cups and spoons
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 140mg🧂Sodium: 780mg🌾Total Carbs: 14g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 45g

📝Notes

For a lighter version, use Greek yogurt instead of sour cream. Serve over egg noodles, rice, or with crusty bread.

Watch Video Of How Crock Pot Chicken Paprikash Works

To store leftovers, let the chicken paprikash cool completely and transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. When reheating, warm it gently on the stovetop over low heat, adding a splash of chicken broth or milk if the sauce has thickened too much.

You can also reheat individual portions in the microwave on 50% power to avoid curdling the sour cream. For serving ideas, I like to pile the chicken and sauce over a bed of egg noodles or spaetzle, with a sprinkle of fresh parsley on top. It also works well over mashed potatoes or rice for a heartier meal.

This dish is perfect for family gatherings because it is easy to make in large batches and everyone loves the comforting, creamy sauce. I often bring it to potlucks or Sunday dinners, and it always gets rave reviews. Plus, it freezes beautifully, so you can have a ready made dinner on hand for busy nights.

❓ Frequently Asked Questions About Crock Pot Chicken Paprikash

1. Can I use chicken breasts instead of thighs?

Yes, you can use boneless skinless chicken breasts, but they may dry out if cooked too long. Check for doneness after 4 hours on low instead of 6. Thighs are more forgiving and stay moist in the slow cooker.

2. How do I prevent the sour cream from curdling?

To keep the sauce smooth, make sure to stir in the sour cream at the very end after turning off the heat. Let it warm through for a few minutes without boiling. You can also temper the sour cream by mixing a little hot sauce into it before adding.

3. What can I use instead of paprika?

Sweet paprika is essential for the classic flavor, but you can substitute with hot paprika for heat or a mix of sweet and smoked paprika. Avoid regular chili powder as it changes the taste completely.

4. Can I freeze chicken paprikash?

Yes, this dish freezes well for up to 3 months. Cool it completely, then store in an airtight container. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if the sauce is too thick.

5. What should I serve with this dish?

Traditional sides include egg noodles, spaetzle, or mashed potatoes. I also like to add a simple green salad or steamed broccoli for a complete meal. The creamy sauce is great over rice or with crusty bread for dipping.

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