Let's make Slow Cooker Chicken Paprika aka Chicken Paprikash. The dish is a staple of Hungarian cuisine. Here we've made it in the slow cooker for the convenience we Americans love!
Chicken thighs are slow simmered in a tomato sour cream sauce with bacon, onion, sweet bell pepper, garlic, and of course paprika. Rice and green beans are also made in the Crock pot, so you have a complete dinner with side dishes!
Chicken thighs are one of my favorite things to make in the slow cooker. You may have guessed that with my other recipes, such as: Slow Cooker Curry Chicken Thighs and Crock Pot Chicken Thighs with Potatoes and Carrots
How to Make Slow Cooker Chicken Paprika
Now I'll walk you through making this delicious chicken paprika dish. Find print recipe below.
The recipe makes about 4 servings.
Ingredients Needed:
- 1 ½ tablespoons olive oil
- 8 boneless, skinless chicken thighs
- 1 yellow onion, chopped
- 2 pieces bacon , chopped
- 1 sweet red pepper, chopped
- 2 tablespoons garlic, minced (approx. 4 garlic cloves)
- 2 teaspoons smoked paprika or sweet paprika if you prefer
- 2 tablespoon flour
- 1 - 15 oz can crushed tomatoes
- 2 cups chicken broth
- ½ cup rice
- 1 cup green beans
- ¼ cup sour cream
- Salt and pepper to taste
- Parsley, chopped - for garnish
Preparation:
Now for the steps to prepare the slow cooker paprika chicken.
Brown chicken in a large skillet over medium high heat. Place the browned chicken thighs in the slow cooker.
Pour the oil in the skillet and add the bacon, onion, bell pepper, garlic, and paprika and cook till bacon is browned and crisp.
Stir in flour then add crushed tomatoes, broth, and salt & pepper
Pour the sauce over the chicken in slow cooker. Cook on low 4-5 hours.
Increase heat to high, remove the chicken and set aside.
Add the rice and stir.
Return chicken, cover and cook for 40 minutes or until rice is tender. Add green beans in last 15 minutes of cooking. Finally, stir in sour cream.
Sprinkle with parsley to serve.
Chicken Paprika Variations
While I added rice to the slow cooker to complete the meal, other starches can be easily swapped.
Noodles
If you prefer egg noodles with your paprikash add them at the end like we did with the rice. A half pound of noodles will give you four servings. Estimate pasta cook time based off packaging. Though it may take a couple more minutes in the paprika sauce rather than boiling water.
Of course you could boil the noodles separately and simply ladle the paprika chicken over buttered egg noodles.
Potatoes
If you want potatoes with the chicken, add 1 ½ pounds of small or cut up potatoes to the slow cooker right along with the chicken all at once.
Carrots would be added the same way if you like.
Yes, but chicken breasts cook faster, so you will want to reduce the cook time to 2-3 hours.
Absolutely! Do the initial browning in a Dutch oven or large stock pot. Then add the rest and simmer.
Reduce the broth to about a ¼ cup (bone broth even better), then when it is time to add rice, swap cauliflower rice. Omit the flour and add a little xanthan gum if sauce is too then, add ¼ teaspoon at a time until you reach your desired consistency.
Serving Suggestions
This is pretty much a one-pot all-in-one dinner, but there are always beverage and dessert to consider.
For drinks a nice Raspberry Iced Tea or Pineapple Lemonade would be fun choices.
For Dessert a nice delicious but easy dessert such as Peach Cobbler Dump Cake or Kool-Aid Pie would be great finishes to the meal.
I hope you enjoy the slow cooker chicken recipe. If you are looking for more try out my Crockpot Crack Chicken Recipe, Slow Cooker Chicken Bolognese or Crock Pot Chicken Alfredo.
Equipment
- Slow Cooker
Ingredients
- 1 ½ tablespoons olive oil
- 2 pounds boneless skinless chicken thighs
- 1 yellow onion chopped
- 2 pieces bacon
- 1 red bell pepper chopped
- 2 tablespoons garlic minced
- 2 teaspoons smoked paprika or sweet paprika if you prefer
- 2 tablespoons flour
- 15 oz can crushed tomatoes
- 2 cups chicken broth
- ½ cup rice
- 1 cup green beans
- ¼ cup sour cream
- ¼ teaspoon Salt & pepper to taste
- Parsley chopped - for garnish
Instructions
- Brown chicken in large skillet over medium high heat. Then place the chicken thighs in slow cooker.
- In same skillet combine oil, bacon, onion, bell pepper, garlic, and paprika and cook till bacon is browning.
- Stir in flour then add crushed tomatoes, broth, and salt & pepper.
- Pour over chicken, cook on low 4-5 hours.
- Increase heat to high, remove chicken, add rice and stir.
- Return chicken, cover and cook for 40 minutes or until rice is tender.
- Add green beans in last 15 minutes of cooking.
- Stir in sour cream, sprinkle with parsley.
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