Chicken Paprikash Slow Cooker Recipe (Guide)

If there’s one dish that wraps you in comfort with every bite, it’s Chicken Paprikash. Picture tender, juicy chicken simmered in a rich, smoky paprika sauce, slowly developing deep, luscious flavors that hug your taste buds. This Hungarian classic has been a staple in homes for generations, celebrated for its simplicity and the warmth it brings to the table.

Now, imagine taking this traditional dish and letting your slow cooker do the magic. That’s right-you get all the depth of flavor without standing over the stove, constantly stirring or worrying about burning. It’s perfect for busy weeknights, lazy weekends, or whenever you want a hearty, soul-satisfying meal with minimal effort.

By the time you’re done reading this, you’ll have not only a foolproof recipe but also insider tips, creative swaps, and customization ideas to make your Chicken Paprikash uniquely yours. Let’s dive in!

Chicken Paprikash Slow Cooker Recipe

This recipe is all about simplicity meeting tradition. The slow cooker allows the flavors of the paprika, onions, and sour cream to meld together beautifully, while the chicken becomes irresistibly tender. The end result is a creamy, aromatic dish that’s perfect over noodles, rice, or even mashed potatoes.

Key features of this recipe:

• Minimal prep with maximum flavor
• Juicy, tender chicken cooked to perfection
• A creamy, paprika-infused sauce with a perfect balance of sweetness and smokiness
• Ideal for busy cooks who want a homemade meal without the fuss

Ingredient List

Here’s everything you’ll need to make a slow-cooked Chicken Paprikash that’s rich, comforting, and full of depth:

• Chicken pieces (thighs or drumsticks work best, about 2-3 pounds)
• Onion (1 large, finely chopped)
• Garlic (3 cloves, minced)
• Sweet Hungarian paprika (2-3 tablespoons, depending on preference)
• Smoked paprika (optional, 1 teaspoon for extra depth)
• Chicken broth (1 ½ cups)
• Tomato paste (2 tablespoons)
• Sour cream (½ cup, for creamy finish)
• Flour (1-2 tablespoons, for thickening)
• Salt and pepper (to taste)
• Vegetable oil or butter (2 tablespoons, for browning the chicken)
• Optional garnish: fresh parsley or dill

Instruction Guide

Follow these steps to create the perfect slow-cooked Chicken Paprikash:

1. Prep The Chicken

   • Pat the chicken pieces dry and season with salt and pepper. This helps the skin brown nicely if you decide to sear them first.

2. Optional Browning

   • In a skillet, heat oil or butter over medium-high heat.
   • Sear chicken until golden brown (about 3-4 minutes per side). This step is optional but adds amazing flavor.

3. Layer In The Slow Cooker

   • Place the chopped onion and garlic at the bottom of the slow cooker.
   • Arrange chicken on top. Sprinkle the paprika over the chicken.

4. Add Liquids

   • Mix chicken broth and tomato paste together and pour over the chicken.
   • Stir gently to coat the chicken without removing the paprika from the top.

5. Slow Cook

   • Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.

6. Finish The Sauce

   • In a small bowl, mix sour cream with flour until smooth.
   • Stir into the slow cooker during the last 30 minutes of cooking to thicken the sauce and add creaminess.

7. Serve And Garnish

   • Taste and adjust seasoning with salt and pepper.
   • Serve over noodles, rice, or potatoes, and sprinkle with fresh parsley or dill.

Ingredient Swaps

Life happens, and sometimes you don’t have exactly what a recipe calls for. Here are some easy swaps:

• Chicken: Boneless, skinless chicken breasts can be used, but reduce cooking time to avoid drying out.
• Sour cream: Greek yogurt or crème fraîche works as a lighter or tangier alternative.
• Paprika: Smoked paprika alone can be used for a deeper, smokier flavor.
• Tomato paste: Crushed tomatoes or even a small amount of tomato sauce can substitute in a pinch.
• Chicken broth: Vegetable broth or even water with a bouillon cube works in a pinch.

Helpful Tips

To make your Chicken Paprikash truly spectacular:

• Don’t skip browning the chicken: It adds a depth of flavor that slow cooking alone can’t achieve.
• Use a mix of paprika: Sweet plus smoked paprika gives a perfect balance of flavor.
• Avoid overcooking the sour cream: Add it toward the end to prevent curdling.
• Taste as you go: Slow cookers can vary; adjust seasoning near the end.
• Rest before serving: Letting the dish sit 10-15 minutes off heat helps the sauce thicken naturally.

Customization Ideas

Make this recipe your own by experimenting with flavors and textures:

• Vegetable add-ins: Carrots, bell peppers, or mushrooms can cook alongside the chicken for a heartier meal.
• Spice it up: Add a pinch of cayenne or smoked chili for a mild kick.
• Noodle twist: Serve over buttered egg noodles for a classic Hungarian feel.
• Creamy variation: Stir in extra sour cream or a splash of heavy cream for a richer sauce.
• Herb enhancement: Fresh thyme or rosemary can be added during cooking for an aromatic lift.

FAQs

What Is Chicken Paprikash?

Chicken paprikash is a traditional Hungarian dish made with chicken, onions, and a generous amount of paprika, typically served with a creamy sauce and often accompanied by egg noodles or dumplings. The slow cooker version allows the flavors to meld over time, resulting in tender chicken and a rich, flavorful sauce.

Can I Use Any Type Of Chicken For Slow Cooker Paprikash?

Yes, you can use bone-in or boneless chicken pieces, including thighs, drumsticks, or breasts. Bone-in pieces often provide more flavor and remain juicier during slow cooking, while boneless cuts cook faster and are easier to serve.

Do I Need To Brown The Chicken Before Adding It To The Slow Cooker?

Browning the chicken is optional but recommended. Searing the pieces in a skillet before slow cooking can enhance the flavor and color of the final dish. However, skipping this step will still result in a tasty dish.

What Type Of Paprika Should I Use?

Traditional Hungarian sweet paprika is ideal for chicken paprikash. You can also use smoked paprika for a subtle smoky flavor, but avoid hot paprika unless you want a spicier dish. The paprika is a key ingredient, so using high-quality paprika significantly improves the flavor.

Can I Make This Recipe Dairy-free?

Yes. Traditional recipes often include sour cream to make the sauce creamy. For a dairy-free version, you can use coconut cream, cashew cream, or a non-dairy yogurt alternative. Add it at the end of cooking to prevent curdling.

How Long Should I Cook Chicken Paprikash In A Slow Cooker?

Cook chicken paprikash on low for 6-8 hours or on high for 3-4 hours. The low setting allows flavors to develop slowly and produces the most tender chicken.

What Vegetables Can I Add To The Slow Cooker?

Traditional recipes often include onions, bell peppers, and garlic. You can also add carrots, mushrooms, or potatoes for extra texture and flavor. Root vegetables are best added at the beginning, while softer vegetables should be added later to avoid overcooking.

How Can I Thicken The Sauce In A Slow Cooker Chicken Paprikash?

To thicken the sauce, you can stir in a mixture of flour or cornstarch and water near the end of cooking. Alternatively, adding a dollop of sour cream or cream will also thicken and enrich the sauce while keeping it creamy.

What Should I Serve With Chicken Paprikash?

Chicken paprikash is traditionally served with egg noodles, spaetzle, or mashed potatoes to soak up the flavorful sauce. It can also be paired with rice or crusty bread for a simple, hearty meal.

Can I Make Chicken Paprikash Ahead Of Time?

Yes. Chicken paprikash can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the slow cooker. The flavors often improve after sitting overnight, making it an excellent make-ahead meal.