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Home » Chicken » Slow Cooker Chicken Paprika

Slow Cooker Chicken Paprika

by Sarah Olson on December 17, 2015 | Updated May 29, 2020 40 Comments

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Chicken thighs in bright orange paprika sauce in slow cooker

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. It gave it a mild spice flavor, but overall just added to the deliciousness of the chicken.

Chicken thighs in a bright orange creamy paprika sauce in slow cooker.

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!

Six skin-on chicken thighs in paprika sauce in slow cooker.

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!

2 chicken thighs on egg noodles in bowl.

I hope you come back next month to see what vintage recipe I picked to slow cook. Have a great week!

Try another chicken recipe for your slow cooker:

  • Slow Cooker Greek Chicken Drumsticks
  • Slow Cooker Sesame Garlic Chicken
  • Slow Cooker Sour Cream Salsa Chicken
  • Slow Cooker Hawaiian Chicken
  • Slow Cooker Cheesy Chicken Penne

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

Six chicken thighs in paprika cream sauce in slow cooker

Chicken Paprika

4.88 from 8 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:

  • 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
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
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Chicken, Dinner, Vintage Tagged With: Chicken, Crock pot, dinner, paprika, slow cooker, vintage

    Comments

    1. Scott says

      January 13, 2021 at 10:07 am

      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

      Reply
    2. Mandy says

      November 9, 2020 at 12:14 am

      4 stars
      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!

      Reply
    3. Les says

      September 20, 2020 at 8:00 am

      Can you use skinless boneless chicken thighs?

      Reply
      • Sarah Olson says

        September 20, 2020 at 10:55 am

        Yes that will work fine.

        Reply
    4. Kathy Lynch says

      May 30, 2019 at 6:37 pm

      Could you use chicken breasts with this recipe? I am not a fan of dark meat chicken. Thanks!

      Reply
      • Sarah Olson says

        May 30, 2019 at 10:41 pm

        Yes, I think it would work fine.

        Reply
        • Pat says

          March 19, 2020 at 7:02 am

          yes, you can use chicken breasts. That is what I did and it was delicious.

          Reply
          • Maria says

            April 14, 2020 at 3:23 am

            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!

            Reply
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