🍗 Easy Slow Cooker Chicken Paprika
Tender, flavorful chicken cooked low and slow in a rich paprika sauce. Perfect for an effortless weeknight meal.
📝 Ingredients (Serves 4–6)
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4 boneless, skinless chicken breasts (or thighs)
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 tablespoon sweet paprika (Hungarian paprika preferred)
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½ teaspoon smoked paprika (optional, for depth)
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1 teaspoon salt
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½ teaspoon black pepper
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1 cup chicken broth
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½ cup sour cream (or Greek yogurt, added at end)
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2 tablespoons olive oil
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1 tablespoon flour (optional, for thickening)
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Fresh parsley, chopped (for garnish)
Optional add-ins:
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1 red bell pepper, sliced
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½ teaspoon cayenne for a little heat
🔥 Instructions
1️⃣ Prep Chicken
Season chicken on both sides with salt, black pepper, and paprika.
2️⃣ Sauté Aromatics (Optional but Flavorful)
In a skillet, heat olive oil over medium heat. Sear chicken 2–3 minutes per side until lightly browned.
Sauté onions and garlic until soft (about 3–4 minutes).
(You can skip this step if short on time; just add everything to the slow cooker.)
3️⃣ Assemble in Slow Cooker
Place chicken in the slow cooker. Add onions, garlic, and bell peppers if using.
Pour chicken broth over top. Sprinkle any remaining paprika and seasonings.
4️⃣ Cook
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Low setting: 6–7 hours
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High setting: 3–4 hours
Chicken should be fully cooked and tender.
5️⃣ Thicken Sauce & Add Cream
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Optional: Stir 1 tablespoon flour into ¼ cup cold water, then mix into slow cooker to thicken for 15 minutes.
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Remove chicken, stir in sour cream until smooth. Return chicken to coat.
6️⃣ Serve
Garnish with fresh parsley.
Best served over:
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Egg noodles
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Rice
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Mashed potatoes
💡 Tips
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Use chicken thighs for even juicier results.
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Sweet paprika gives color; smoked paprika adds depth.
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Do not boil after adding sour cream, or it may curdle. Stir gently.
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Leftovers taste even better the next day as flavors meld.
If you like, I can also give a one-pot stovetop version that’s ready in 30 minutes or a creamy slow cooker chicken paprika with mushrooms version.
Do you want me to make the mushroom creamy version too?