Name: Slow Cooker Chicken Paprikash Recipe
Prep time: 15 min
Cook time: PT-489936H26M35S
Total time: PT-489936H26M35S
Cuisine: Hungarian
Ingredients: 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; 1 tablespoon hot Hungarian paprika (replace with sweet paprika to make it mild); 1 tablespoon tomato paste; 1/4 cup chicken broth; 14.5 ounce can diced tomatoes, undrained; 1 cup full-fat sour cream

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Introduction

Slow Cooker Chicken Paprikash is a comforting Hungarian-inspired dish featuring tender chicken cooked low and slow in a rich paprika-spiced sauce. This easy recipe is perfect for busy days when you want a flavorful, hearty meal without much fuss.

A white round plate with a slightly scalloped edge and dark worn trim is filled with a two-layer dish. The bottom layer is a bed of soft, wide egg noodles in a pale yellow color with a smooth, slightly curled texture. The top layer is a creamy, light reddish-brown sauce that coats medium-sized chunks of chicken and small pieces of cooked tomato, giving a rich and hearty look. The sauce appears slightly thick with bits of herbs scattered throughout, adding small green specks for contrast. The plate is set on a white marbled surface with a light gray, textured wall in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 teaspoon sea salt
Black pepper (to taste)
1 bay leaf
2 tablespoons sweet Hungarian paprika
1 tablespoon hot Hungarian paprika (replace with sweet to make it mild)
1 tablespoon tomato paste
1/4 cup chicken broth
14.5 ounce can diced tomatoes (undrained)
1 cup full-fat sour cream

Instructions

Step 1: Place the cubed chicken in a slow cooker and top with sliced onion, minced garlic, diced red bell pepper, sea salt, black pepper, and a bay leaf.
Step 2: In a small bowl, combine tomato paste, sweet Hungarian paprika, hot Hungarian paprika, and chicken broth. Stir until smooth, then drop spoonfuls of this mixture over the chicken and vegetables.
Step 3: Pour the undrained can of diced tomatoes over everything in the slow cooker. Do not add sour cream yet. Cover and cook on low for 4-6 hours, until the onions are soft and the chicken reaches an internal temperature of 165°F (74°C).
Step 4: Stir in the full-fat sour cream and continue cooking for an additional 15-20 minutes until heated through. Serve the chicken and sauce over egg noodles, spaetzle, rice, or your favorite side dish. Enjoy!

Tips & Variations

For a milder flavor, omit the hot Hungarian paprika and use only sweet paprika.
Add sliced mushrooms for extra earthiness and texture.
If you prefer thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
Using full-fat sour cream gives the best creamy texture; low-fat versions may curdle when heated.
Serve with fresh parsley sprinkled on top for a bright, fresh finish.

Storage

Store leftover Chicken Paprikash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent curdling of the sour cream. You can also freeze the dish without sour cream for up to 2 months; add the sour cream fresh when reheating.

How to Serve

The dish shows a white plate with a dark brown rim, filled with two main layers. The bottom layer has light yellow, curly egg noodles shaped like ribbons. On top, there is a thick layer of chunky chicken pieces in a reddish-brown sauce mixed with small orange carrot cubes and bits of onion, giving it a slightly rough texture. The sauce has an oily shine and some small green herb pieces sprinkled in. The plate sits on a white marbled surface with a soft textured pattern. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay moist during the long cooking time. Adjust cooking time as needed to ensure thorough cooking.

Is it necessary to add sour cream?

Sour cream adds richness and creaminess, but if you prefer, you can substitute with Greek yogurt or omit it altogether, though the sauce will be less creamy.