I first made this slow cooker chicken paprikash on a rainy weeknight and it instantly became a family favorite —comforting, saucy, and hands-off. It’s a slow-cooked take on the classic Hungarian chicken paprikash: tender cubes of chicken simmered with onions, red pepper, and a double hit of Hungarian paprika, finished with rich full-fat sour cream. Make it when you want a cozy dinner that practically cooks itself and pairs beautifully with egg noodles, spaetzle, or rice. If you like easy slow-cooker chicken dinners, you might also enjoy this slow cooker chicken and rice recipe from the same site for another weeknight crowd-pleaser.

Why you’ll love this dish

This version of chicken paprikash is tailored for the slow cooker, so you get deeply developed paprika flavor without standing over the stove. It’s budget-friendly (boneless chicken breasts stretch a long way), family-friendly (make it mild by using only sweet paprika), and flexible in what you serve it with. The slow cooker makes the chicken juicy and the sauce velvety — the kind of meal that makes great leftovers.

"A perfect weekday comfort meal: rich paprika flavor, melt-in-your-mouth chicken, and a creamy sauce you’ll spoon over noodles."

I also love how easy it is to adjust heat: swap the hot Hungarian paprika for more sweet paprika to keep it kid-friendly, or add smoked paprika for a deeper, almost rustic twist.

The cooking process explained

Start by layering the cubed chicken and aromatics in the slow cooker, then mix the paprika and tomato paste with a little chicken broth to bloom the spices before adding the tomatoes. Cooking low for a few hours lets the flavors meld; finish by stirring in sour cream off-heat to keep the sauce silky. Expect a short hands-on time and a long, forgiving cook time—perfect for busy days.

What you’ll need

3 pounds boneless, skinless chicken breasts, cubed
1 small yellow onion, thinly sliced
2–3 garlic cloves, minced
1 cup diced red bell pepper
1.5 teaspoons sea salt
Black pepper, to taste
1 bay leaf
2 tablespoons sweet Hungarian paprika (for authentic flavor)
1 tablespoon hot Hungarian paprika (use sweet paprika to make it mild)
1 tablespoon tomato paste
1/4 cup chicken broth (or water)
14.5-ounce can diced tomatoes (undrained)
1 cup full-fat sour cream

Notes and substitutions:

Chicken thighs can be used instead of breasts for more fat and slightly richer flavor; reduce cooking time if using bone-in pieces.
Full-fat sour cream gives the creamiest finish; Greek yogurt can work but add it off-heat and gently warm to prevent splitting.
If you want a thicker sauce, remove the lid for the last 30 minutes of cooking or stir in a slurry of 1 tbsp cornstarch + 2 tbsp water and cook 15–20 minutes.

Step-by-step overview

Layer the cubed chicken, onions, garlic, bell pepper, salt, pepper, and bay leaf in the slow cooker.
Whisk paprika(s), tomato paste, and chicken broth; drop spoonfuls over the chicken.
Pour the undrained canned tomatoes over everything.
Cook low for 4–6 hours, until onions are soft and chicken reaches 165°F (74°C).
Stir in sour cream, cook 15–20 minutes more to heat through, and serve over your favorite starch.

Ingredient details and why they matter

Hungarian paprika: the star—sweet for aroma, hot for heat. Blooming it with a little liquid (broth + tomato paste) intensifies the flavor.
Tomato paste + diced tomatoes: tomato paste adds concentrated depth; diced tomatoes add body and acidity.
Sour cream: provides tang and silky texture; add at the end to avoid curdling.
Bay leaf and garlic: subtle aromatics that round out the savory profile.

Directions to follow

Place the cubed chicken in the slow cooker. Add the sliced onion, minced garlic, diced red bell pepper, sea salt, black pepper, and bay leaf on top.
In a small bowl, combine the sweet Hungarian paprika, hot Hungarian paprika, tomato paste, and chicken broth. Stir until smooth.
Drop spoonfuls of the paprika-tomato mixture evenly over the chicken and vegetables.
Pour the can of diced tomatoes (with juices) over everything—do not stir in the sour cream yet.
Cover and cook on low for 4–6 hours. The onions should be soft and the chicken should read 165°F (74°C) on an instant-read thermometer.
Turn the slow cooker to low or warm, stir in the full-fat sour cream until the sauce is smooth, and continue cooking for 15–20 minutes until heated through.
Taste and adjust seasoning, remove the bay leaf, and serve over egg noodles, spaetzle, or rice.

For another hands-off chicken dinner option, try this slow cooker chicken breasts recipe that uses a different flavor profile.

Best ways to enjoy it

Classic: serve over wide egg noodles with a sprig of parsley.
Central European feel: spoon over spaetzle and add a side of braised cabbage.
Lighter option: serve over cauliflower rice or steamed rice.
For texture: top with toasted breadcrumbs or chopped roasted red peppers for color and crunch.

Storage and reheating tips

Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat, stirring often; add a splash of chicken broth if the sauce has thickened. To freeze, cool completely and freeze in freezer-safe containers for up to 3 months — thaw overnight in the fridge before reheating.

For a gravy-style leftover, gently reheat and whisk in a little water or broth to loosen the sauce; avoid high heat to prevent the sour cream from breaking. You can also portion into single-serve containers for easy lunches.

You might like this slow-cooker chicken breasts with gravy for another make-ahead option: slow-cooker chicken breasts with gravy.

Helpful cooking tips

Don’t add sour cream until the end — heating it too long or at high temperatures will cause curdling.
Use an instant-read thermometer to confirm chicken reaches 165°F (74°C).
If the sauce is too thin at the end, remove the lid and cook on high for 15–30 minutes to reduce, or stir in a cornstarch slurry.
For more depth, briefly sauté the onions and peppers before adding to the slow cooker (optional).
If you want a smokier note, add 1 teaspoon smoked paprika to the paprika mix.

If you’re short on time, this slow cooker chicken breasts recipe shows alternative timing and simplicity tips worth comparing.

Creative twists

Mushroom paprikash: add 8 oz sliced cremini mushrooms in step 1 for earthiness.
Dairy-free: replace sour cream with coconut cream and omit paprika heat for a different twist (note: it will change the flavor).
Spicy: stir in 1 minced jalapeño or extra hot paprika to the mix.
One-pot pasta: add cooked egg noodles directly into the slow cooker 10 minutes before serving to absorb sauce.
Thicker rustic stew: fold in cooked potatoes or root vegetables at the start and increase cook time until tender.

Helpful answers

Q: Can I use frozen chicken breasts?
A: It’s best to thaw chicken before using to ensure even cooking and accurate timing. Frozen chicken can increase cook time and may cause uneven texture.

Q: How can I prevent the sauce from separating when I add sour cream?
A: Temper the sour cream by stirring a few spoonfuls of the hot sauce into the sour cream first, then add that mixture back into the slow cooker and heat gently. Using full-fat sour cream reduces the chance of curdling.

Q: Can I make this on the stovetop instead?
A: Yes. Brown the cubed chicken briefly in a large skillet, sauté the onion and pepper, add the paprika-tomato mixture and tomatoes, then simmer for 25–35 minutes until cooked through. Stir in sour cream at the end.

Q: Is this recipe freezer-friendly after cooking?
A: Yes — cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating slowly.

Q: What sides pair best for a weeknight crowd?
A: Egg noodles, steamed rice, or buttered spaetzle are quick and satisfying; roast a green vegetable on the side for color.

Conclusion

Slow Cooker Chicken Paprikash is a forgiving, aromatic weeknight winner that brings authentic Hungarian paprika flavor to a hands-off slow-cooker method. If you want more slow-cooker paprikash inspiration and comparable recipes, check out The Gold Lining Girl’s slow-cooker chicken paprikash for another take, and see Flavorful Eats’ version for additional tips and variations at Flavorful Eats’ slow cooker chicken paprikash.

Slow Cooker Chicken Paprikash

A comforting and easy slow-cooked chicken paprikash featuring tender chicken, rich paprika sauce, and creamy sour cream, perfect for cozy weeknight dinners.

Prep Time 15

Cook Time 6

Total Time 6 15

Serving Size servings

Ingredients

Main Ingredients

3 pounds boneless, skinless chicken breasts, cubed Chicken thighs can be used instead for richer flavor.
1 small yellow onion, thinly sliced
2–3 cloves garlic, minced
1 cup diced red bell pepper
1.5 teaspoons sea salt
Black pepper, to taste
1 leaf bay leaf
2 tablespoons sweet Hungarian paprika For authentic flavor.
1 tablespoon hot Hungarian paprika Use sweet paprika to make it mild.
1 tablespoon tomato paste
1/4 cup chicken broth (or water)
14.5 ounces can diced tomatoes (undrained)
1 cup full-fat sour cream Gives the creamiest finish.

Instructions

Preparation

Layer the cubed chicken, onions, garlic, bell pepper, salt, pepper, and bay leaf in the slow cooker.
In a small bowl, combine the sweet Hungarian paprika, hot Hungarian paprika, tomato paste, and chicken broth. Stir until smooth.
Drop spoonfuls of the paprika-tomato mixture evenly over the chicken and vegetables.
Pour the can of diced tomatoes (with juices) over everything—do not stir in the sour cream yet.

Cooking

Cover and cook on low for 4–6 hours. The onions should be soft and the chicken should read 165°F (74°C) on an instant-read thermometer.
Turn the slow cooker to low or warm, stir in the full-fat sour cream until the sauce is smooth, and continue cooking for 15–20 minutes until heated through.
Taste and adjust seasoning, remove the bay leaf, and serve over egg noodles, spaetzle, or rice.

Notes

For thicker sauce, remove the lid for the last 30 minutes of cooking or stir in a slurry of 1 tbsp cornstarch + 2 tbsp water and cook 15–20 minutes. Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3–4 days.