Slow Cooker Chicken Paprika
47 Comments Dec 17, 2015
Updated Jun 07, 2024
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This retro recipe for Chicken Paprika in the crock pot is a must try. Tender chicken thighs in a paprika sour cream sauce.
I had no idea how a recipe with this much paprika would taste like. It gave it a mild spice flavor, but overall just added to the deliciousness of the chicken. Also, try my Hungarian goulash if you love paprika!
Table of Contents
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 go perfectly over wide egg noodles. Crusty bread is also good with this, to soak up all that sauce!
I hope you come back next month to see what vintage recipe I picked to slow cook. Have a great week!
More chicken recipes:
- Slow Cooker Greek Chicken Drumsticks
- Slow Cooker Fiesta Chicken
- Slow Cooker Hawaiian Chicken
- Slow Cooker Orange Chicken
- Slow Cooker Cheesy Chicken Penne
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Chicken Paprika
Ingredients
- 2 1/2 pounds bone-in, skin-on chicken thighs
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. butter
- 1 white onion, sliced
- 14 oz. can chicken broth
- 2 tsp. Hungarian sweet paprika
- 3/4 cup sour cream, ADD THIS AT THE END
For serving
- cooked egg noodles
Instructions
- 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.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Hi Sarah… I know you put up this recipe years ago but I’ve just found it and as I love paprika dishes, I thought I’d try it. But I wondered… to thicken the sauce a little more, can the sour cream be replaced by double cream. do you think? Or is that ‘sour’ piquant pop necessary to counter-balance the paprika flavour? Or would you suggest sticking to the ‘sour cream’ and perhaps adding cornflour to thicken it a little more? Or does the sour cream actually thicken it quite substantially? The photo suggests its not quite as thick as I’d like it. My family really like ‘creamy’ dishes with thicker sauces…
It does sound VERY tasty though, so if I could get the sauce thicker, I really think we’ll like this – A LOT! 🙂 Thank you for the recipe!
Sour cream doesn’t thicken things very well! I think cornstarch would be the way to go.
It was awful. Tasteless. And the gravy did not thicken. Threw the leftovers away.
I’ve made a very similar recipe that I adapted for my slow cooker years ago. After the gravy and meat are cooked I remove thighs and strip the meat then set aside. We never used sour cream since my dad wasn’t a fan. We used a cornstarch mixed in more chicken stock. Then add back chicken and serve. Recently I have added fresh sage, rosemary and thyme. I found an herb tube device that I stuff the herbs into then drop into cooker and when dish is finished just toss the herbs. My mom was Irish and learned some Hungarian cooking from her neighbor. Mom called the drop noodles Nookele. It took me years to discover Nokedli, exactly what we made the old fashioned way, haha. I make enough to have dinner and freeze before the thickening step. I don’t measure, mom never had a written recipe.
Just like grandma’s except for the crockpot ( they weren’t around yet ). I think the key to any Hungarian meal is authentic paprika ( of course Hungarian ) which also gives it a richer color. I make the dumplings, but served over rice or noodles is also good.
This is so good my grandma used to make it all the time in a pot, she was a Hungarian and this was my favorite meal of hers
It is also very good with rice!. Great job on all your recipes, love them!
Thank for doing what you love…too bad it’s making me fat…ha ha
This was yummy! My sauce didn’t look so nice and colourful as yours it was a lot paler looking. It tasted yummy but I’m thinking it might need a bit more paprika maybe? I guess that comes down to personal taste. I love the simplicity of this recipe and will definitely do it again maybe with some extra paprika next time as 2 teaspoons didn’t quite seem enough. Thank you for sharing this!
Can you use skinless boneless chicken thighs?
Yes that will work fine.
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.
yes, you can use chicken breasts. That is what I did and it was delicious.
Yes white and dark meat is good together, I have been eating paprikash and goulash my whole life. It is great served with creamy cucumber salad recipe. I am a German/Hungarian woman and have grown up on Eastern European food my whole life! Yummy!