Slow Cooker Chicken Paprika
53 Comments Sep 24, 2024
Updated May 18, 2025
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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.
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
This vintage recipe has all from scratch ingredients. FInd the full recipe in the recipe card below the images.
This Slow Cooker Chicken Paprika recipe uses bone-in, skin-on chicken thighs for rich flavor and tenderness. It starts with olive oil for searing, then builds flavor with chopped onion, minced garlic, sweet Hungarian paprika, and a touch of cayenne pepper for optional heat. Chicken broth creates a savory base, while a mixture of sour cream and flour stirred in at the end gives the sauce a creamy, tangy finish. Seasoned simply with salt and pepper and topped with fresh parsley, it’s a well-rounded dish made with pantry staples.
How to Make Slow Cooker Chicken Paprika
You can make this in 3 easy steps!
Step One: Season chicken thighs with salt and pepper. In a skillet over medium-high heat, sear the chicken skin-side down in olive oil until golden brown, about 5–7 minutes per side. Remove and set aside.
Step Two: Add chopped onion, garlic, sweet paprika, and cayenne (if using) to the bottom of the slow cooker. Pour in the chicken broth and stir. Place the seared chicken thighs on top, skin-side up.
Step Three: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. About 30 minutes before serving, whisk together sour cream and flour until smooth, stir it into the slow cooker, and cook for 30 more minutes until the sauce thickens.
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.
Featured Comment
“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.”
– Marcia
Slow Cooker Chicken Paprika
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
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More crockpot chicken recipes:
Crockpot Chicken and Dumplings is a cozy classic made easy with tender chicken, veggies, and fluffy biscuit dumplings. If you love take-out style meals, my slow cooker chicken curry only has 2 ingredients!
Try my Fiesta Chicken Recipe for a simple dump-and-go meal with salsa, black beans, and corn—great for tacos or rice bowls.
Sweet and tangy, Slow Cooker Hawaiian Chicken and Slow Cooker Orange Chicken bring tropical and citrus flavors to your dinner lineup.
Layered with tortillas, enchilada sauce, and cheese, Chicken Enchilada Casserole is a family favorite straight from the crockpot.
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.
I will be using Extra Virgin Olive oil to brown the chicken instead of butter. I also cook with chicken tenders (all white meat.)
Just a sincere Thank You.
What can be more moderate than a Thank You?
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!
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.
Every thing sounds so good, can’t wait to make them. Why couldn’t I add noodles in the last 20 min. of cooking to the crock pot?
Hi Pat! I don’t care for the noodles when they have cooked in the crock pot. They get mushy and gluteny. I’m not sure there would be enough liquid in this recipe anyway. 🙂
Can’t wait to try this. My Mom would make this, but on the stove. It was yummy in the 60’s, should be just as yummy now.