Crock Pot Chicken Paprikash

This Crock Pot Chicken Paprikash is a rich and flavorful recipe, which uses sweet Hungarian paprika and red bell pepper. It’s a classic, foolproof recipe, ready in about 6 hours and 30 minutes.

Crock Pot Chicken Paprikash Ingredients

• 3 pounds boneless, skinless chicken breasts, cubed
• 1 small yellow onion, thinly sliced
• 2-3 garlic cloves, minced
• 1 cup diced red bell pepper
• 1.5 teaspoon sea salt
• Black pepper, to taste
• 1 bay leaf
• 2 tablespoons sweet Hungarian paprika
• 1 tablespoon hot Hungarian paprika (replace with sweet to make it mild)
• 1 tablespoon tomato paste
• 1/4 cup chicken broth
• 14.5 ounce can diced tomatoes, undrained
• 1 cup full-fat sour cream

How To Make Crock Pot Chicken Paprikash

1. Layer the base ingredients: Place the cubed chicken in a slow cooker and top with onion, garlic, red bell pepper, salt, pepper, and a bay leaf.
2. Mix the spice blend: In a small bowl, stir together tomato paste, sweet paprika, hot paprika, and chicken broth until smooth. Drop spoonfuls of this mixture over the chicken and vegetables.
3. Add tomatoes and cook: Pour the diced tomatoes (with juices) over everything. Cover and cook on low for 4–6 hours, or until chicken is fully cooked and onions are soft.
4. Finish with sour cream: Stir in the sour cream and cook for another 15–20 minutes until heated through.
5. Serve and enjoy: Spoon the chicken and sauce over noodles, spaetzle, rice, or your favorite side.

Recipe Tips

• How to make it less spicy: Replace the hot paprika with an extra tablespoon of sweet paprika.
• What type of sour cream to use: Full-fat sour cream blends best during cooking and prevents curdling.
• How to soften onions in a slow cooker: If your slow cooker tends to leave onions undercooked, microwave them for a minute before adding.
• Why paprika matters: Use fresh, high-quality paprika for the best flavor—it’s the star of this dish!
• Can I use chicken thighs instead? Yes, boneless, skinless chicken thighs also work well for extra tenderness.

What To Serve With Chicken Paprikash

This saucy, comforting dish pairs perfectly with hearty sides:

• Egg noodles
• Spaetzle
• Mashed potatoes
• Steamed rice
• Crusty bread

How To Store Chicken Paprikash

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

Chicken Paprikash Nutrition Facts

• Calories: 360
• Protein: 40g
• Fat: 18g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 4g
• Sodium: 580mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this without a slow cooker?
Yes, you can simmer everything on the stovetop in a large pot or Dutch oven for about 1 hour.

Why is my sour cream curdling?
Make sure to use full-fat sour cream and stir it in at the end when the mixture is no longer boiling.

Can I add more vegetables?
Absolutely—mushrooms, carrots, or zucchini make great additions.

How do I thicken the sauce?
Let the sauce simmer uncovered for a few minutes after adding the sour cream, or stir in a cornstarch slurry if needed.

Try More Recipes:

• Crock Pot Chicken Pad Thai
• Crock Pot Chicken Marbella
• Crock Pot Chicken Minestrone Soup