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–+ servings
A dish with a cooked chicken thigh and red sauce on a bed of noodles.
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4.91 from 11 votes

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.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Main Dish
Cuisine: Hungarian
Keyword: crock pot paprika chicken, slow cooker paprika chicken
Servings: 6 servings
Author: Pat Nyswonger

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
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