Go Back
–+ servings
A dish with a cooked chicken thigh and red sauce on a bed of noodles.

Slow Cooker Chicken Paprikash

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.
4.91 from 11 votes
Print Pin Save
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 6 servings
Calories: 256kcal
Author: Pat Nyswonger

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.

Nutrition

Serving: 1 | 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