Hi Slow Cooker Friends! Welcome to the first recipe in my new monthly blog post. I will be featuring a vintage recipe from old cookbooks, or recipes from way back that I’ve converted to slow cooker recipes, once a month here on the blog.
This months recipe is chicken paprika. I had no idea how a recipe with this much paprika would taste like. Not bad, not bad at all. It gave it a mild spice flavor, but overall just added to the deliciousness of the chicken. This recipe tastes like a chicken stroganoff bursting with flavor since I used skin-on chicken thighs. The magic actually came into effect when I stirred in the sour cream. I served this chicken paprika over store bought wide egg noodles, though traditionally this dish is served with spätzle. I didn’t want (have time) to make spätzle, but I now know that packaged spätzle can be bought at the store!
Look at all that color! I have never made such a bright colored sauce in my life!
Mmmm. This chicken and sauce goes perfectly over wide egg noodles. Crusty bread is also good with this, to soak up all that sauce!
Note- I did not use that vintage green crock pot in the first photo above to prepare this recipe, I got that beauty used on eBay, the lid came broken, it smelled funny and the cord has seen better days. I used my 6-quart oval slow cooker that is not 40+ years old.
I hope you come back next month to see what vintage recipe I picked to slow cook. Have a great week!
- 2.5 pounds bone-in, skin-on chicken thighs
- 1 tsp. salt
- ¼ tsp. pepper
- 2 Tbsp. butter
- 1 large onion sliced
- 1 (14-oz.) can chicken broth
- 2 tsp. Hungarian sweet paprika
- ¾ cup sour cream (ADD THIS AT THE END)
- cooked egg noodles
- Sprinkle the chicken with the salt and pepper. Set a large skillet to medium heat, add the butter. When the pan is hot, brown the chicken on both sides, no need to cook through. Take off the heat.
- Add the onion, chicken broth and paprika to the slow cooker and stir. Using tongs add the chicken to the slow cooker into the paprika sauce.
- Cover and cook on LOW for 5 hours without opening the lid during the cooking time.
- When the cooking time is through and you are ready to serve dinner, cook the noodles on the stove top.
- Remove the chicken on to a plate. Add the sour cream to the sauce in the slow cooker and stir until you get as smooth as possible.
- Add the chicken back to the slow cooker in to the sauce.
- Serve over noodles and enjoy.
You may also like: Slow Cooker Hot German Potato Salad
I will be trying these recipes. My hubbie is Hungarian & we know all about that chicken recipe. And lo & behold I am German & also know of the potato salad. He makes great spaetzel
How neat! I would love to try homemade spätzle, someday I’ll try to make it when I have more time. 🙂
How cool! I love vintage recipes, and this chicken sounds delicious. I can’t wait to see what you make next month! 🙂
I will do the chicken. Paprika.it looks good.
Don’t like crockpot recipes that require cooking on stove beforehand. Sort of defeats the whole idea of dumping a few wonderful ingredients in the pot and creating magic.
You can always skip that step in most recipes, do what makes you happy.
I don’t like cooking stuff before either. Quite often while I am browning my ground turkey (instead of beef), I will do 4 or 5 pounds extra and freeze in 1 lb then I have it already for my crock pot recipes. Chicken I usually just put in the pot without browning.
This looks good!! I will try it tomorrow! I have really had a hard time with slow cooker recipes… either it’s great or the veggies do something weird. Your recipes are fantastic!
Too funny! I always say a slow cooker recipe is either the best thing I’ve ever ate or it’s unedible! 🙂
I love the idea of a monthly vintage recipe! I might steal the idea and do a vintage Southern recipe from time to time. 🙂
Do it! I’m having more fun than I’ve ever had with this post! 🙂
Good Morning! We are having a small group of friends for a January Feed. January and February are such long months here in the mountains and we try to entertain lots to spark the grey months up. Your chicken dish will be my main dish. Cannot wait to try it and so looking forward to next month’s vintage recipe. Merry Christmas.
First, this recipe looks so easy and DELICIOUS! Looking over the ingredients, and visualizing the slow cooking making it all magical – this sounds just so yummy. And, I love the idea for your new monthly vintage highlight. Looking forward to seeing more of them!
I love the idea that you’re doing vintage recipes! What fun.
I too love vintage recipes and am grateful that you are trying to help us get ideas as to how to convert some of our favorite “old faithfuls” to slow cooker use. BTW, I love the picture of the 40 year-old. Believe it or not, I am still using mine, but plan to get your favorite when I can. I love your recipe ideas and my mouth waters at the descriptions alone!
Thanks Bernie. I can’t wait for next month’s vintage recipe. It has given me something new to look forward to. Nice to meet you.
Can’t wait to try this. My Mom would make this, but on the stove. It was yummy in the 60’s, should be just as yummy now.
Every thing sounds so good, can’t wait to make them. Why couldn’t I add noodles in the last 20 min. of cooking to the crock pot?
Hi Pat! I don’t care for the noodles when they have cooked in the crock pot. They get mushy and gluteny. I’m not sure there would be enough liquid in this recipe anyway. 🙂
I have that vintage gold “Crock Pot” as we called it. A wedding gift from 1975! Works great. My husband had to fix the knob and we’ve replaced the lid. We’ve also bought several other slow cookers since then. I’m definitely going to get back to cooking more this way!
I love crock pot cooking. Cannot wait to try the chicken. Mom used to make this and had spatsel to go with it. Yum. The more paprika the better. Love your blog.
Just a sincere Thank You.
What can be more moderate than a Thank You?
I will be using Extra Virgin Olive oil to brown the chicken instead of butter. I also cook with chicken tenders (all white meat.)
My grandmother and mom (who are Hungarian) used the exact Crockpot in your above picture! The one point I want to emphasize (as you did) is for sure, use the bone in with skin chicken pieces for best flavor like you suggested. So worth it! If you ever feel adventurous and want to make Spaetzle, try a spaetzle maker. Google them and the recipe, they’re super easy (and I used to make it the long drawn out way). Not since I got the maker! I’m your newest biggest fan – love your recipes that I’ve seen so far!
Hi Sarah! Thanks for the kind comment! I’ve been dying to try homemade spätzle! I will have to order the maker.
i’m trying your chicken recipe today..it looks so good..I always braise my meat before going into the slow cooker..roasts especially as any good cook will tell you..seals in the flavor and juices so good..ty for the time you take to give us these awesome recipes..huggzz
In 1952 they didn’t nave slow cookers. At least my mom did not.
That’s why I adapted this to the slow cooker 🙂
Can this be done with boneless thighs? I have a lot of those in the freezer I am trying to find recipies for.
Yes, I think that would be great.
Like your chicken paprika recipe ,i used to have a crockpot just like the picture ,think I got 5 of them for wedding presents..Judy Donner
Could you use chicken breasts with this recipe? I am not a fan of dark meat chicken. Thanks!
Yes, I think it would work fine.