Slow Cooker Chicken Paprikash Recipe
This Slow Cooker Chicken Paprikash is a comforting Hungarian-inspired dish that features tender chicken breasts cooked low and slow with sweet and hot paprika, garlic, onions, and red bell peppers. Rich and creamy with a finishing touch of full-fat sour cream, it’s perfect served over egg noodles, spaetzle, or rice for a hearty and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours low + 15-20 minutes additional
- Total Time: 4 hours 30 minutes to 6 hours 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hungarian
Ingredients
Scale
Chicken and Vegetables
- 3 pounds boneless, skinless chicken breasts, cubed
- 1 small yellow onion, thinly sliced
- 2–3 garlic cloves, minced
- 1 cup diced red bell pepper
Seasonings and Sauces
- 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
Instructions
- Prepare the Chicken and Vegetables: Place the cubed chicken breasts in the slow cooker. Top with the thinly sliced onion, minced garlic, diced red bell pepper, sea salt, black pepper, and a bay leaf, layering the flavors evenly.
- Make the Paprika Mixture: In a small bowl, combine the tomato paste, sweet Hungarian paprika, hot Hungarian paprika, and chicken broth. Stir thoroughly until you have a smooth, well-blended paste. Drop spoonfuls of this mixture evenly over the chicken and vegetables in the slow cooker.
- Add Tomatoes and Cook: Pour the entire can of diced tomatoes including their juices over the ingredients in the slow cooker. Do not add the sour cream yet. Cover and cook on low heat for 4 to 6 hours, or until the onions are soft and the chicken reaches an internal temperature of 165°F, as checked with a meat thermometer.
- Finish with Sour Cream: Stir the full cup of sour cream into the slow cooker gently. Continue to cook on low for an additional 15 to 20 minutes until the dish is heated through and creamy.
- Serve: Serve the chicken paprikash hot over egg noodles, spaetzle, rice, or your preferred side dish. Enjoy the delicious combination of tender chicken and rich paprika sauce.
Notes
- For a milder dish, replace the hot Hungarian paprika with sweet paprika.
- Use full-fat sour cream for the best creamy texture and flavor.
- Make sure the chicken reaches an internal temperature of 165°F to ensure it is fully cooked.
- This dish pairs excellently with egg noodles or traditional spaetzle for an authentic experience.
- The slow cooker allows the flavors to meld beautifully while keeping the chicken tender and juicy.
Keywords: Chicken Paprikash, Hungarian Chicken, Slow Cooker Recipes, Comfort Food, Paprika Chicken, Slow Cooker Chicken, Easy Chicken Dinner
Find it online: https://tastewithamy.com/slow-cooker-chicken-paprikash-recipe/
