Chicken Paprika

This retro recipe for Chicken Paprika in the crock pot is 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. 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 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!

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Chicken Paprika

5 from 2 votes

This retro recipe for Chicken Paprika in the crock pot is must try. Tender chicken thighs in a paprika sour cream sauce.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Chicken Paprkia

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours 15 minutes

Servings: 5

Calories: 411kcal

Author: Sarah Olson

Equipment Needed:

• Slow Cooker – 4 quart or larger

Ingredients:

• 2½ pounds bone-in skin-on chicken thighs
• 1 tsp. salt
• ¼ tsp. pepper
• 2 Tbsp. butter
• 1 white onion sliced
• 14 oz. can chicken broth
• 2 tsp. Hungarian sweet paprika
• ¾ cup sour cream ADD THIS AT THE END

For serving

• cooked egg noodles

US Customary – Metric

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.

Recipe Notes:

Pasta is not included in the nutritional values.

Nutrition:

Calories: 411kcal | Carbohydrates: 4g | Protein: 37g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 147mg | Sodium: 918mg | Potassium: 746mg | Fiber: 1g | Sugar: 2g | Vitamin A: 759IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 2mg

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