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Slow cooker chicken paprikash is rich, saucy, and unapologetically cozy. This recipe leans into deep paprika flavor and slow-braised tenderness, without the stovetop babysitting. The slow cooker does the heavy lifting, leaving you with falling-apart chicken and a velvety sauce that clings to every bite. Serve it over buttered noodles or mashed potatoes for a full-on comfort food payoff.

A slow cooker with chicken thighs in a paprika sauce and a large serving fork.
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What is Chicken Paprikash?

Chicken paprikash is a classic Hungarian dish built on three essentials: chicken, paprika, and cream. Traditionally, it simmers on the stovetop until the meat is tender and the sauce is rich and velvety.

This recipe takes the same backbone, and lets it go low and slow in the crockpot. Smoked paprika adds a deep, slightly earthy flavor that turns the tomato-cream sauce from simple to standout.

Recipe ingredients: chicken onions, garlic, chicken broth, wine, cream, paprika, parsley, tomato paste, sour cream oil cornstarch, bay leaves, salt and peper.

Why This Crock Pot Chicken Paprikash Works

Just like our Hungarian Goulash and our Slow Cooker Coq au Vin, this recipe has bold, savory, hearty flavors that will warm you up on a chilly day. 

Double dose of paprika: Hungarian sweet paprika builds the base, while smoky paprika adds depth and contrast.

Searing builds flavor: Browning the chicken first gives the finished dish a savory boost you won’t get from raw-start slow cooker recipes.

Creamy but not gloppy: A blend of sour cream and heavy cream adds richness without overwhelming the sauce.

Flexible and forgiving: Works with thighs, drumsticks, or breasts. Just watch your timing to avoid overcooking white meat.

A dish with a cooked chicken thigh and red sauce on a bed of noodles.

For another hands-off dinner with big flavor, try our smoked whole chicken. It’s tender, juicy, and infused with deep smoky richness.

Recipe Tips

Sear the chicken first: Browning locks in flavor and keeps the meat from tasting boiled. It’s worth the extra pan.

Use a thermometer: Chicken thighs are done at 165°F, but for dark meat that’s truly tender, let it ride to 180°F. Start checking after 4 hours.

Adjust for white meat: Boneless chicken thighs work fine. If you’re using breasts, check doneness at the 3-hour mark. They cook faster and dry out easily.

Mix your paprika into the broth: Stir sweet and smoked paprika into the broth before adding to the slow cooker. It prevents clumping and pulls more flavor from the spices.

Swap the wine if needed: Use dry white wine, not sweet. Or just go with more chicken broth if you don’t want to cook with alcohol.

Don’t skip the cornstarch step: Whisk it smooth with water before adding or you’ll end up with lumps.

Add cream at the end: Sour cream and heavy cream should go in last. High heat can make dairy split, so keep it gentle.

Try different chicken cuts: Thighs, drumsticks, or a combo all work well. Just adjust the cooking time if using breasts.

Store leftovers: Keep in an airtight container in the fridge for up to 3 days. The sauce gets even better overnight.

Paprika matters: This recipe is all about the paprika. Use both sweet and smoked for depth. Want heat? Add a pinch of hot paprika.

Try serving the saucy chicken over my mashed creamer potatoes.

A dish with a cooked chicken thigh and red sauce on a bed of noodles.

Crockpot Paprika Chicken

This slow cooker chicken paprikash keeps the soul of the original recipe, but dials down the effort. Whether you’re feeding a crowd or craving a cozy dinner, it’s the kind of dish that makes you want seconds before you’ve finished your first bite.

Want more slow cooker staples? Try our crock pot green chile chicken for a zesty, pull-apart meal, or our slow cooker chicken broth for a rich, homemade base you’ll use all week.

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A dish with a cooked chicken thigh and red sauce on a bed of noodles.
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
4.91 from 11 votes

Slow Cooker Chicken Paprikash

By Pat Nyswonger
Crockpot Chicken Paprikash is a twist on the classic Hungarian recipe, yet has the same savory goodness!  Chicken thighs are simmered in a savory, creamy sauce that highlights both sweet and smoky paprika.

If you make this recipe, please leave a star rating and comment.

Servings: 6 servings
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Ingredients 

  • 6 bone-in chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 2 garlic cloves, grated or minced
  • ½ cup dry white wine
  • 3 tablespoons tomato paste
  • 2 tablespoons Hungarian sweet paprika
  • 1 tablespoon smoky paprika
  • 2 cups chicken broth
  • 3 bay leaves
  • 2 tablespoons cornstarch, mixed with 2 tablespoons water
  • ½ cup sour cream
  • ½ cup heavy cream
  • 2 tablespoons fresh chopped parsley

Instructions 

  • Pat the chicken thighs with paper towels, then season with the salt and pepper.  In a large skillet, heat the oil over medium-high heat and add the chicken thighs, skin side down.  Sear the chicken on both sides until browned, about 8 minutes.
    Four seared chicken thighs in a skillet. Seared chicken thighs on a plate in upper left corner.
  • Scatter the chopped onion and garlic over the bottom of a 4 or 6 quart slow cooker. Transfer the chicken to the slow cooker and arrange on the onion mixture. Pour in the white wine. 
    Pouring white wine into a slow cooker of browned chicken thighs.
  • In a small dish, combine the tomato paste and both paprikas with the chicken broth and pour the mixture into the slow cooker around the inside edges. Tuck the bay leaves into the sauce. 
    Cover the slow cooker and set the temperature to the low setting and cook for 5-6 hours (or on high for 3 to 4 hours).
    Pouring red tomato mixture over chicken thighs in a slow cooker.
  • Transfer the chicken to a serving platter, cover with foil and keep warm. Remove and discard the bay leaves. 
    A slow cooker with chicken thighs in a paprika sauce. A large serving fork with one chicken thigh.
  • Increase the temperature on the slow cooker to the high setting. In a small dish whisk together the cornstarch and water until smooth, then whisk it into the hot sauce in the slow cooker.  Cover and cook for 15 minutes until the sauce thickens.  
    Whisking cream into a sauce.
  • While the sauce is thickening, whisk the sour cream and heavy cream together until smooth then stir into the sauce.  
  • Adjust the temperature to the low setting and return the chicken thighs to the sauce and simmer on the low setting for 5 minutes to reheat. 
    Serve the chicken and sauce over hot buttered noodles, rice or mashed potatoes.

Notes

Mix up the cuts: Try using a combination of chicken thighs and drumsticks for more flavor and variety.
Watch white meat: If using chicken breasts, check for doneness after 4 hours. They cook faster and can dry out.
Swap the wine: You can substitute chicken broth for the white wine if you prefer.
Make it ahead: The sauce actually improves overnight. You can cook the whole dish a day in advance, then reheat gently on the stove or in the slow cooker on low.
Storage: Keep leftovers in an airtight container for up to 3 days. Reheat slowly and stir in a splash of broth or cream if the sauce tightens up.
Don’t skimp on the paprika: Use fresh, high-quality paprika, preferably Hungarian. Old or cheap paprika will dull the flavor.
Freezer-friendly (with one tweak): Skip the cream step if freezing. Add it when reheating for a smoother texture.

Nutrition

Serving: 1serving, Calories: 256kcal, Carbohydrates: 12g, Protein: 8g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 719mg, Fiber: 2g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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4.91 from 11 votes (11 ratings without comment)

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4 Comments

  1. Anita says:

    In your recipe you say “Tuck the bay leaves into the sauce” but it isn’t listed in the ingredients. I just guessed 4 leaves. It’s in the crock pot now.

    Reply
    1. Dahn Boquist says:

      Thanks for catching that. We used 3 bay leaves but 4 works just fine. I updated the recipe card.

      Reply
  2. angiesrecipes says:

    That looks like a fabulous meal! I always love paprika chicken, but never thought of using slower cooker for it.
    angiesrecipes

    Reply
    1. Dahn Boquist says:

      thanks Angie

      Reply