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5.0 from 9 votes

Slow Cooker Chicken Paprikash

Slow Cooker Chicken Paprikash takes the classic Hungarian dish made with tender chicken, onions, and garlic in a flavorful paprika sauce, and transforms it into an easy slow cooker meal that’s perfect for any night of the week.  Serve this satisfying stew over egg noodles, rice, or spaetzle, for the ultimate warm and cozy dinner!

Prep Time
10 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs 30 mins
Servings: 6
Course: Main Course
Cuisine: Hungarian

Ingredients

  • 3 lb. boneless, skinless chicken breasts cubed
  • 1 small yellow onion thinly sliced
  • 2-3 garlic cloves minced
  • 1 cup diced red bell pepper
  • 1.5 tsp. sea salt
  • black pepper to taste
  • 1 bay leaf
  • 2 tbsp. sweet Hungarian paprika
  • 1 tbsp. hot Hungarian paprika replace with sweet to make it mild
  • 1 tbsp. tomato paste
  • 1/4 cup chicken broth
  • 14.5 oz. can diced tomatoes undrained
  • 1 cup full-fat sour cream

Instructions

    Cup of Yum
  1. Place the cubed chicken in a slow cooker and top with onion, garlic, red bell pepper, salt & pepper, and a bay leaf.
  2. In a small mixing bowl, combine the tomato paste, sweet paprika, hot paprika, and chicken broth. Stir until well combined, then drop spoonfuls of the paste over the chicken and veggies.
  3. Pour the can of diced tomatoes and their juices over everything. Do not add sour cream yet. Cook on low for 4-6 hours or until the onions have softened and the chicken has reached an internal temperature of 165° with a meat thermometer.
  4. Stir in the sour cream and continue to cook for 15-20 more minutes or until heated through. Serve the chicken, veggies, and the delicious sauce over egg noodles, spaetzle, rice, or your favorite side. Enjoy!

Notes

  • If you don't like spicy food, feel free to replace the hot paprika with another tablespoon of sweet paprika.
  • Full-fat sour cream is best for cooking as it blends better.  I use low-fat for raw preparations like dips and topping enchiladas.
  • If your slow cooker tends to leave onions crunchy, you may want to pop them into the microwave for a minute or so before adding them to the slow cooker.
  • If you don't like spicy food, feel free to replace the hot paprika with another tablespoon of sweet paprika.
  • Full-fat sour cream is best for cooking as it blends better.  I use low-fat for raw preparations like dips and topping enchiladas.
  • If your slow cooker tends to leave onions crunchy, you may want to pop them into the microwave for a minute or so before adding them to the slow cooker.