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!
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
- Pressure Cooker Lemon Dill Chicken and Potatoes
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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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Scott says
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
Mandy says
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!
Les says
Can you use skinless boneless chicken thighs?
Sarah Olson says
Yes that will work fine.
Kathy Lynch says
Could you use chicken breasts with this recipe? I am not a fan of dark meat chicken. Thanks!
Sarah Olson says
Yes, I think it would work fine.
Pat says
yes, you can use chicken breasts. That is what I did and it was delicious.
Maria says
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!
Anonymous says
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
Kate Landschoot says
Can this be done with boneless thighs? I have a lot of those in the freezer I am trying to find recipies for.
Sarah Olson says
Yes, I think that would be great.
Kathy Osborn says
In 1952 they didn’t nave slow cookers. At least my mom did not.
Sarah Olson says
That’s why I adapted this to the slow cooker 🙂
Gail says
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
Sarah Harris says
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!
Sarah Olson says
Hi Sarah! Thanks for the kind comment! I’ve been dying to try homemade spätzle! I will have to order the maker.
Sue K says
You just need a box grater. I have made spaetzle using a colander and the grater. Works well.
Laura says
I will be using Extra Virgin Olive oil to brown the chicken instead of butter. I also cook with chicken tenders (all white meat.)
Arnold Bulick says
Just a sincere Thank You.
Arnold Bulick says
What can be more moderate than a Thank You?
Carol says
I have that vintage gold “Crock Pot” as we called it. A wedding gift from 1975! Works great. My husband had to fix the knob and we’ve replaced the lid. We’ve also bought several other slow cookers since then. I’m definitely going to get back to cooking more this way!
Susan says
I love crock pot cooking. Cannot wait to try the chicken. Mom used to make this and had spatsel to go with it. Yum. The more paprika the better. Love your blog.