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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.
Table of Contents
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
- Chicken Thighs – For our recipe we use bone-in chicken thighs with skin.
- Vegetables – Onions and garlic are all you need for this recipe.
- Seasonings – Plenty of paprika – we use sweet Hungarian paprika. If you only have regular, you can use that! Hungarian sweet paprika can be found at most grocery stores.
- For Garnish – Parsley (optional)
- For thickening: Sour cream and flour are added at the end of the cooking time for thickness and creaminess.
- {The full recipe is in the recipe card below the photos}
- 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.
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.
How to Store:
You can store the leftover paprika chicken in airtight containers for up to three days or freeze it for up to three months.
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
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
● Feel free to experiment with different types of paprika such as smoked paprika for a more intense flavor.
● Adjust the amount of cayenne pepper to your taste preference or omit it entirely for a milder dish.
● Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to loosen the sauce. 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.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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.