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The Magical Slow Cooker » Recipes » Chicken » Slow Cooker Chicken Paprika

Slow Cooker Chicken Paprika

by Sarah Olson on December 17, 2015 | Updated April 23, 2022 41 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 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.

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!

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

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

4.93 from 13 votes
This retro recipe for Chicken Paprika in the crock pot is must try. Tender chicken thighs in a paprika sour cream sauce.

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Course: Main Course
Cuisine: American
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.
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Recipe Notes:

Pasta is not included in the nutritional values.

Nutrition Information:

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

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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    2541 shares
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    Filed Under: Chicken, Dinner, Vintage

    Comments

    1. Chuck says

      September 1, 2021 at 3:01 pm

      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

      Reply
    2. 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
    3. 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
    4. 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
    5. 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.

        • 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!

    6. Anonymous says

      October 9, 2018 at 11:18 am

      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

      Reply
    7. Kate Landschoot says

      June 1, 2018 at 9:47 am

      Can this be done with boneless thighs? I have a lot of those in the freezer I am trying to find recipies for.

      Reply
      • Sarah Olson says

        June 1, 2018 at 12:46 pm

        Yes, I think that would be great.

        Reply
    8. Kathy Osborn says

      August 2, 2017 at 7:18 pm

      In 1952 they didn’t nave slow cookers. At least my mom did not.

      Reply
      • Sarah Olson says

        August 2, 2017 at 9:30 pm

        That’s why I adapted this to the slow cooker 🙂

        Reply
    9. Gail says

      July 1, 2017 at 10:41 am

      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

      Reply
    10. Sarah Harris says

      March 27, 2017 at 3:00 pm

      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!

      Reply
      • Sarah Olson says

        March 27, 2017 at 3:22 pm

        Hi Sarah! Thanks for the kind comment! I’ve been dying to try homemade spätzle! I will have to order the maker.

        Reply
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