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.
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 Sesame Garlic Chicken
- Slow Cooker Fiesta Chicken
- Slow Cooker Hawaiian Chicken
- Slow Cooker Orange Chicken
- Slow Cooker Cheesy Chicken Penne
- Pressure Cooker Lemon Dill Chicken and Potatoes
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Chicken Paprika
Equipment Needed:
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.
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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!
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
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.
In 1952 they didn’t nave slow cookers. At least my mom did not.
That’s why I adapted this to the slow cooker 🙂
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
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.
You just need a box grater. I have made spaetzle using a colander and the grater. Works well.