Slow cooker chicken paprikash is a simplified twist on the classic Hungarian chicken paprikash! You can expect the same savory goodness in this slow cooker recipe, all without fussing over a stovetop. Chicken thighs simmer and cook low and slow in a savory, creamy paprika sauce, which calls for both smoky and sweet paprika.
If you are ready to spice up your meal rotation in the most comforting way, our recipe shows you how simple it is to bring this aromatic and satisfying dish to your table!
What is Chicken Paprikash?
Chicken Paprikash is an authentic Hungarian dish made of chicken, paprika, aromatics and cream, traditionally simmered over the stovetop. Our version uses a slow cooker for ease and convenience, so you can come home to a delicious dinner already made!
The chicken cooks in a delicious tomato sauce with boosts of flavor from onions, garlic, tomato paste, Hungarian sweet paprika.
That last ingredient is what makes this more of a classic Hungarian dish. We like to add smoked paprika as well, which gives the chicken and sauce a nice depth of flavor that really sets this hearty meal apart.
Why This Crock Pot Chicken Paprikash Works
Our crock pot paprika chicken is so easy to make in your convenient countertop cooking appliance. The flavors simmer low and slow for hours and transform the meat into tender chicken pieces packed with flavor. Whether you serve it over egg noodles, rice or mashed potatoes, Chicken Paprikash is a delicious meal and a hearty comfort food.
Just like our Hungarian Goulash and our Slow Cooker Coq au Vin, this dish has bold, savory, hearty flavors that will warm you up on a chilly day.
It is:
- Quick to prepare for the slow cooking appliance (which will do 90% of the work for you!).
- A comforting dish that makes the perfect dinner recipe, especially for cooler temps.
- Made with basic ingredients that are easy to source.
- A meal with so much flavor that the entire family will enjoy!
Ingredients For This Slow Cooker Chicken
Here’s a look at the simple ingredients you’ll need to make chicken paprikash:
- Onions. For a delicious, savory flavor that help create the base of the dish.
- Garlic. Fresh garlic is another one of those aromatics we feel we just can’t get enough of!
- Chicken thighs. Use bone-in skin-on chicken thighs for the best results.
- Salt and pepper. Ground black pepper and salt help season the chicken thighs.
- Vegetable oil. For browning the chicken.
- Dry white wine. This adds a touch of acidity to the heavy cream sauce to balance out the flavors.
- Tomato paste. For a deliciously bold, umami flavor.
- Hungarian sweet paprika and smoked paprika. The two types of paprika create a slightly sweet sauce with a rich, smoky flavor. Sweet Hungarian paprika is different than regular paprika so make sure you have the right type on hand before getting started!
- Chicken broth. A main ingredient of the sauce.
- Cornstarch and cold water. The slurry of cornstarch with water creates a thickening agent which will help thicken the chicken paprikash sauce.
- Sour cream. This adds a touch of tanginess to the creamy dish.
- Heavy cream. The key ingredient for getting the sauce thick, rich and creamy.
- Chopped parsley. An optional garnish that gives the final dish a pretty pop of green.
Slow Cooker Paprika Chicken: Recipe Highlights
You will of course, need a slow cooker for this meal. It comes together really easily, and we’re outlining the steps below.
For the full recipe with all of the details and ingredient amounts, scroll to the bottom of the page to view the printable recipe card.
Pat the chicken thighs with a paper towel to remove excess moisture. Season with salt and pepper. Heat oil in a large skillet (like a cast iron skillet) and sear the chicken on both sides until browned.
Place chicken in the slow cooker with the onions and garlic, then pour in the white wine.
In a small dish, combine the tomato paste, paprikas and chicken broth. Pour the mixture into the slow cooker and add the bay leaves.
Cover and cook on low until done. Remove chicken and bay leaves and set aside.
Increase the temp of the slow cooker to high. Add the whisked cornstarch and water, then whisk it into the hot liquid in the slow cooker. Cover and cook 15 minutes to thicken.
Whisk together the sour cream and heavy cream. Stir the sour cream mixture into the sauce.
Adjust the temperature to low, then return the chicken thighs to the sauce and simmer for 5 minutes to reheat.
Serve over hot noodles, Mexican rice, or mashed potatoes and sprinkle a bit of chopped parsley on top.
Tips for Success
- You can check to see if the bone-in chicken is done cooking by using an instant-read thermometer. The internal temperature of the chicken thigh should be 165°F. We recommend checking it after about 4 hours.
- You can substitute boneless chicken thighs, but if you use boneless chicken breasts, you will want to check the doneness of the chicken after three hours.
- A combination of chicken thighs and drumsticks also works well in this chicken paprika recipe! However, if you use chicken breasts, they will cook faster so make sure to check for doneness after 4 hours.
- If desired, you can swap in more chicken broth for the white wine.
- Store leftovers in an air-tight container in the refrigerator for up to five days. Our slow-cooker chicken paprikash makes a great lunch the next day too.
- This recipe is all about the paprika. We call for sweet paprika and smoked paprika because the combination creates a depth of flavor that is unmatched. You can also use hot paprika for more depth.
More Chicken Recipes
If you want to cook more chicken recipes, we have you covered. From a quick weeknight dinner to gourmet weekend feasts, there’s something here for everyone. Who knew chicken could be so versatile?
- Slow cooker chicken broth
- Moroccan chicken stew
- Chicken dumpling soup
- Mexican chicken casserole
- Baked chicken quarters
So there you have it, folks! This easy chicken paprika is like a warm hug in a bowl. It’s the perfect blend of old-school flavors and today’s busy life. Easy enough for weeknights and game day but special enough for a dinner party. So, grab your slow cooker and get this comfort food party started!
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Slow Cooker Chicken Paprikash
Ingredients
- 2 medium onions chopped
- 2 garlic cloves grated or minced
- 6 bone-in skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- ½ cup dry wine
- 3 tablespoons tomato paste
- 2 tablespoons Hungarian sweet paprika
- 1 tablespoon smoky paprika
- 2 cups chicken broth
- 3 bay leaves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- ½ cup sour cream
- ½ cup heavy cream
- 2 tablespoons chopped parsley
Instructions
- Scatter the chopped onion and garlic over the bottom of a 4 or 6 quart slow cooker.
- Pat the chicken thighs with paper towels to remove excess moisture 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. Transfer the chicken to the slow cooker and arrange on the onion mixture. Pour in the white wine.
- 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).
- Transfer the chicken to a serving platter, cover with foil and keep warm. Remove and discard the bay leaves.
- 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.
- 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 garnished with chopped parsley over hot buttered noodles, rice or mashed potatoes.
Notes
- Try using a combination of chicken thighs and drumsticks.
- If you use chicken breasts they will cook faster so be sure to check for doneness after 4 hours.
- An instant read meat thermometer is ideal for determining the doneness of the chicken.
- Chicken is safe to eat when the internal temperature reaches 165°F. If you are using chicken thighs or drumsticks, the dark meat will be more tender if you let it cook to an internal temperature of 195°F. Don't let chicken breast cook beyond 165°F, or it will get dry.
- Chicken broth can be substituted for the white wine.
- Serve with egg noodles, rice or mashed potatoes.
Anita
Monday 22nd of April 2024
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.
Dahn Boquist
Tuesday 23rd of April 2024
Thanks for catching that. We used 3 bay leaves but 4 works just fine. I updated the recipe card.