Easy slow cooker paprika chicken recipe (paprikash), homemade with simple ingredients. This hearty meal features boneless chicken breast that simmers low and slow in a creamy sauce infused with paprika, bell peppers, tomatoes, onions and tangy sour cream.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Slow Cooker Foodie
This is such a great weekday meal that you can quickly dump in the crockpot and enjoy later. I love easy meals that let me enjoy more time doing what I love. While it cooks, I get to play with my child or read a book. It's a win-win. Also this is one of those dishes that go great with rice (another easy addition), just like my Slow Cooker Thai Peanut Chicken, Slow Cooker Beef and Broccoli, and Slow Cooker Orange Chicken.
Jump to:
Key ingredients
- Chicken breast- Should be boneless and cut into small cubes.
- Onion- Be sure it is finely chopped.
- Garlic- Fresh will have the most high quality flavor.
- Tomato paste- A relatively small amount goes along way.
- Chicken broth- Be sure it is low sodium for best results.
- Crushed tomatoes- Using canned makes this recipe even easier.
- Paprika- You will need both Sweet Hungarian and Hot Hungarian for this recipe.
- Cayenne pepper- This is an option ingredient that adds spice.
- Salt and pepper- Adjust according to your personal preference.
- Sour cream- Adds creaminess to the dish.
- All-purpose flour- This helps to thicken up the sauce.
Variations
- Use other cuts of chicken- Such as drumsticks/legs like in my Slow Cooker Spicy Chicken Drumsticks. You can also use chicken thighs like I did in this Slow Cooker BBQ Chicken or chicken wings, like in this Slow Cooker Garlic Parmesan Wings. Just be aware that the cook time would be longer because these would be bone-in pieces.
- Vegetarian option- Omit the chicken and replace with various vegetables of your choice.
- Use beef instead of chicken- Make it really easy by using the leftovers from Roast Beef or Barbacoa Beef.
- Mild version- Completely omit cayenne pepper and replace hot Hungarian paprika with more sweet Hungarian paprika.
- Use smoked or grilled chicken- This will cut down the cooking time, but adds new flavors. It makes it really easy if you use leftovers from another meal, too.
- Serve over dumplings- Instead of the traditional rice you can make it a dumpling stew.
- Add in some chopped potatoes- For a a more Americanized stew version that is also hearty.
How to make easy slow cooker paprika chicken recipe from scratch?
- Mix in a crockpot- The chicken, onion, garlic, tomato paste, broth, crushed tomatoes, sweet paprika, hot paprika, cayenne pepper, salt, and pepper.
- Cover and cook- Until chicken is cooked through.
- Stir in- The sour cream and all-purpose flour mixture.
- Cook uncovered- Until sauce thickens.
- Serve with rice or pasta- And garnish as desired.
What sides to serve with creamy Hungarian chicken paprikash?
- Rice/quinoa- This can be steamed rice, fried rice, brown rice, or any favorite or yours.
- Salad- On the side, you can do a simple green salad.
- Vegetables- Such as green beans, cooked carrots, or oven roasted asparagus.
- Naan- This always is a favorite for my family.
- Pasta- You can pair this with spaghetti, shells, or even mix it in with some Slow Cooker Mac and Cheese. You can also try it with zucchini noodles or spaghetti squash.
Tips and techniques
- Because you will only be using a portion of the canned tomato paste- I suggest placing the leftovers in a sealed container in the fridge and using it in the next few days Slow Cooker Cabbage Soup.
- Don't replace Hungarian paprika with regular paprika- Because they are not the same.
- Use full fat sour cream- Because this brings in extra creaminess.
- Low fat broth should be sued- Otherwise your meal could become too salty to enjoy.
- Onions need to be chopped very fine- Because then they will melt into the sauce. You don't want chunky sauce for this dish.
- Don't put all the sour cream in at once- Because you can start with just ½ cup and then add more according to your liking.
Recipe FAQs
The flour should thicken up the sauce, but if you'd like to add more, mix more flour with a little water first to make a slurry, then wisk into the rest of the sauce. Allow to cook and thicken.
Simply add in water a little at a time until it reaches your desired consistency.
It's a type of chicken stew with a paprika flavored base. It originally comes from Hungarian roots and has been shared throughout the world over time.
Storage
- Make ahead- This can easily be made up to 3 days in advance if kept in the fridge and up to 1 month after freezing.
- Refrigerate- Place in a sealed container for up to 3 days, then reheat before serving.
- Freeze- Place the chicken sauce and rice in separate sealed containers for up to 1 month. Thaw, reheat, and combine to serve.
- Reheat- Place on a microwaveable safe plate/bowl and warm until heated through.
More crockpot chicken recipes
- Slow Cooker Shredded Chicken
- Slow Cooker Spicy Curry (With Chicken)
- Slow Cooker Hawaiian Chicken
- Slow Cooker Coconut Curry Chicken
- Slow Cooker Chicken Broccoli Casserole
Recipe
Slow Cooker Paprika Chicken (Paprikash)
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Slow Cooker Foodie
Ingredients
- 3 pounds Chicken breast Cut into small cubes, Boneless
- ½ cup Onion Finely chopped
- 3 cloves Garlic Finely minced
- 1 tablespoon Tomato paste
- ¼ cup Chicken broth Low sodium
- 1 can Crushed tomatoes 14.5 oz. can
- 1.5 tablespoon Sweet Hungarian paprika
- 1.5 tablespoon Hot Hungarian paprika
- ¼ teaspoon Cayenne pepper Optional
- Salt To taste
- Pepper To taste
- ½-3/4 cup Sour cream Full fat, Adjust according to your preference
- 1 teaspoon All-purpose flour
Instructions
- Add the following ingredients in the crockpot: chicken cubes, onion, garlic, tomato paste, broth, crushed tomatoes, sweet paprika, hot paprika, cayenne pepper, salt, pepper.
- Mix until combined.
- Cover and cook on Low heat for 4-5 hours or until chicken is cooked through and reaches an internal temperature of 165 degrees F.
- Mix together ½ cup sour cream with all-purpose flour and add this mixture in the crockpot. Stir until combined. I recommend starting with ½ cup sour cream and then adding more, as necessary, to your liking.
- Continue cooking uncovered on Low heat for about 15-20 minutes or until sauce is slightly thickened.
- Garnish with finely chopped parsley if you like and serve with noodles or rice. Enjoy!
Notes
- For a milder spice factor, omit cayenne pepper and replace hot Hungarian paprika with sweet Hungarian paprika.
- You cannot replace Hungarian paprika with regular paprika because they are not the same.
- Use full fat sour cream for maximum creaminess.
- Use low fat broth to ensure this meal doesn't become too salty.
- Make sure to finely chop your onions because you don't want to end up with chunky bits in the sauce at the end. Finely chopped onions means they will end up dissolving into the sauce/gravy during the cooking process.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Leave a Reply