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–+ servings

Slow Cooker Chicken Paprikash

Bowl of slow cooker chicken paprikash with creamy sauce and paprika seasoning
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 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Serving Size 6 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.