Slow Cooker Chicken Paprika


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The flavors in this Slow Cooker Chicken Paprika are simply irresistible and a must-try! The rich and savory sweet paprika sauce, infused with garlic and onion, perfectly complements the ultra-tender chicken thighs, creating a truly delightful meal.

You may also like my Slow Cooker Hungarian Goulash recipe if you love the flavors in this paprikash chicken.

A spatula holding up a piece of slow cooker chicken paprika.
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In my opinion, the slow cooker is the ideal way to make Chicken Paprika! You can set up the chicken and sauce in the morning, letting it slowly cook to perfection, and have a delicious meal ready when you get home. While this dish isn’t made often, I believe your family will absolutely love it. It reminds me of a chicken stroganoff with a gentle hint of paprika—rich, comforting, and never overpowering.

If you don’t have a slow cooker and want a skillet option for this recipe, try this Chicken Paprikash from Noshing with the Nolands.

What you Need

Ingredients for slow cooker chicken paprika on a table.
  • Chicken Thighs – For our recipe we use bone-in chicken thighs with skin.
  • Vegetables – Onions and garlic are all you need for this recipe.
  • Seasonings – Plenty of paprika – we use sweet Hungarian paprika. If you only have regular, you can use that! Hungarian sweet paprika can be found at most grocery stores.
  • For Garnish – Parsley (optional)
  • For thickening: Sour cream and flour are added at the end of the cooking time for thickness and creaminess.
  • {The full recipe is in the recipe card below the photos}
  1. Season the chicken thighs with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs, skin-side down, until crispy and golden brown, about 5-7 minutes per side. Remove and set aside.
  2. Place the chopped onion and minced garlic in the bottom of the slow cooker. Add sweet paprika and cayenne pepper (if using). Pour in chicken broth and mix well.
  3. Place the seared chicken thighs on top of the onion mixture in the slow cooker, skin-side up.
  4. Cover and cook on low heat for 6-7 hours or high heat for 3-4 hours, until the chicken is tender and cooked through.
  5. About 30 minutes before serving, whisk together sour cream and flour in a small bowl until smooth. Stir this mixture into the slow cooker. Replace the lid and cook for an additional 30 minutes to thicken the sauce.
A piece of slow cooker chicken paprika being held up with a spatula.

What to eat with this

  • I served this chicken paprika over rice, though traditionally, this dish is served with spätzle.
  • Other starch options are mashed potatoes or egg noodles.
  • After you have chosen a starch, a green vegetable is always great, such as slow cooker green beans and bacon, or a tossed green salad.
  • Dinner rolls or French bread always make a meal extra special.
Serving of slow cooker chicken paprika on a bed of rice with sauce on top.

How to Store:

You can store the leftover paprika chicken in airtight containers for up to three days or freeze it for up to three months.

Serving of slow cooker chicken paprika on a white plate.

More chicken recipes:

A piece of slow cooker chicken paprika being held up with a spatula.

Slow Cooker Chicken Paprika

4.41 from 5 votes
Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes
Servings: 4
Slow Cooker Chicken Paprika is a cozy, flavorful dish featuring tender chicken in a rich paprika sauce with garlic and onion. Perfect for a fuss-free, delicious dinner! This retro recipe is a must try!

Ingredients 
 

  • 4 bone-in skin-on chicken thighs, (can use 4-6 chicken thighs)
  • 2 Tbsp. olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 2 Tbsp. sweet paprika, If possible fine sweet Hugarian paprika, often found in a tin.
  • ½ tsp. cayenne pepper, optional for heat
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 Tbsp. all-purpose flour
  • salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions 

  • Season the chicken thighs with salt and pepper on both sides.
  • Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs, skin-side down, until crispy and golden brown, about 5-7 minutes per side. Remove and set aside.
  • Place the chopped onion and minced garlic in the bottom of the slow cooker. Add sweet paprika and cayenne pepper (if using). Pour in chicken broth and mix well.
  • Place the seared chicken thighs on top of the onion mixture in the slow cooker, skin-side up.
  • Cover and cook on low heat for 6-7 hours or high heat for 3-4 hours, until the chicken is tender and cooked through.
  • About 30 minutes before serving, whisk together sour cream and flour in a small bowl until smooth. Stir this mixture into the slow cooker. Replace the lid and cook for an additional 30 minutes to thicken the sauce.
  • Serve the chicken thighs hot, topped with the paprika sauce. Garnish with freshly chopped parsley.
  • Pair with rice, mashed potatoes, or a side of crusty bread. Enjoy!

Sarah’s Notes

● You can also use boneless, skinless chicken thighs or breasts if preferred. 
● Feel free to experiment with different types of paprika such as smoked paprika for a more intense flavor.
● Adjust the amount of cayenne pepper to your taste preference or omit it entirely for a milder dish.
● Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to loosen the sauce.
What to eat with this:
  • I served this chicken paprika over rice, though traditionally, this dish is served with spätzle.
  • Other starch options are mashed potatoes or egg noodles.
  • After you have chosen a starch, a green vegetable is always great, such as slow cooker green beans and bacon, or a tossed green salad.
  • Dinner rolls or french bread always make a meal extra special.

Nutrition

Calories: 459kcal | Carbohydrates: 10g | Protein: 21g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 327mg | Potassium: 450mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2276IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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53 Comments

  1. Jessica says:

    3 stars
    Easy but Too bland. Needed seasoning adjustment or add crushed red pepper.

  2. Kate says:

    5 stars
    Soooo good. Easy to prepare.

  3. Charles says:

    Do I have to sear the chicken if I use boneless, skinless thighs?

    1. Sarah Olson says:

      No, you can skip that if you’d like.