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A piece of slow cooker chicken paprika being held up with a spatula.
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4.41 from 5 votes

Slow Cooker Chicken Paprika

Slow Cooker Chicken Paprika is a cozy, flavorful dish featuring tender chicken in a rich paprika sauce with garlic and onion. Perfect for a fuss-free, delicious dinner! This retro recipe is a must try!
Prep Time15 minutes
Cook Time6 hours 30 minutes
Total Time6 hours 45 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Sarah Olson

Equipment

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)
US Customary - Metric

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!

Notes

You can also use boneless, skinless chicken thighs or breasts if preferred.
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.

Nutrition

Calories: 459kcal | Carbohydrates: 10g | Protein: 21g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 327mg | Potassium: 450mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2276IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 2mg

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