Slow Cooker Chicken Paprikash
This dump-and-go slow cooker chicken paprikash is tender chicken in a creamy paprika-tomato sauce. Nothing gets seared first. You chop an onion, toss everything in the slow cooker, and come back to dinner. It’s a good fit for busy families and anyone who wants a hearty meal without a lot of hands-on time.
It works for a weeknight when you know the evening will be hectic, and it’s just as good for a slow Sunday supper. Prep takes about 10 minutes. The sour cream added at the end turns the sauce silky, and it soaks beautifully into a pile of egg noodles.
For more easy slow cooker dinners, try my Slow Cooker Honey Garlic Chicken, Slow Cooker White Chicken Chili, and Slow Cooker Mongolian Beef. They’re all low-effort meals that cook while you get on with your day.
What You’ll Love About This Recipe
Ingredients
You’ll need the following ingredients to make this Slow Cooker Chicken Paprikash:
Ingredient Notes
Chicken Breasts: Cut them into even 1 1/2-inch chunks so every piece finishes at the same time. Start checking at the early end of the cook time to keep the lean meat tender.
Yellow Onion: Chop it fairly small so it softens into the sauce. A sweet onion also works.
Diced Tomatoes: Add the whole can, juice included, because that liquid forms the base of the sauce. Fire-roasted tomatoes add a subtle smoky edge.
Sweet Paprika: This is the main flavor, so use a fresh, good-quality Hungarian sweet paprika if possible.
Garlic Powder: It keeps prep simple, though 3–4 minced garlic cloves may be used instead.
Sour Cream: Full-fat sour cream gives the smoothest sauce. Bring it to room temperature and temper it with hot sauce before adding. Plain Greek yogurt works as a lighter substitute.
Fresh Parsley: It adds color and freshness at the end. Chopped fresh dill is a more traditional alternative.
Recipe Variations
Use Chicken Thighs: Boneless skinless thighs make the dish juicier and are more forgiving during a long cook.
Add Mushrooms or Bell Peppers: Add 8 ounces of sliced cremini mushrooms or sliced red or green bell peppers at the start.
Make It Smoky or Spicy: Replace 1 teaspoon of sweet paprika with smoked paprika, or add cayenne, red pepper flakes, or hot Hungarian paprika.
How To Make Slow Cooker Chicken Paprikash: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Add the chicken, onion, tomatoes, paprika, garlic powder, salt, and pepper to the slow cooker.
Step 2: Stir gently until the chicken is coated, then cover and cook until tender.
Step 5: Temper the sour cream with hot sauce, then pour the mixture into the slow cooker.
Step 6: Stir until the sauce is evenly creamy.
Step 7: Adjust the seasoning, sprinkle with parsley, and serve.
Recipe Tips and Tricks
Keep the lid closed while the chicken cooks, and begin checking chicken breast at the low end of the cook-time range so it stays tender.
Use room-temperature sour cream and temper it by whisking in a ladle of hot sauce before adding it to the slow cooker; this helps keep the sauce smooth.
For a thicker sauce, cook uncovered on LOW for the last 15–20 minutes. Taste before serving and add another pinch of salt if needed.
Frequently Asked Questions
Yes. Freeze it before adding the sour cream. Cool the tomato-paprika base, freeze it in an airtight container, then thaw, reheat, and stir in the sour cream at the end.
The sour cream may have been too cold or added while the sauce was too hot. Turn off the slow cooker for a few minutes, use room-temperature full-fat sour cream, and temper it with hot sauce first.
Yes. Use about 1 cup of low-sodium chicken broth instead. The sauce will be lighter in color and flavor but will still become creamy when the sour cream is added.
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More Recipes To Try
Slow Cooker Chicken Paprikash
Ingredients
- 4 boneless skinless chicken breasts about 2 pounds, cut into 1 1/2-inch chunks
- 1 large yellow onion chopped
- 1 14.5-ounce can diced tomatoes undrained
- 2 tablespoons sweet paprika
- 2 teaspoons garlic powder
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1 cup sour cream at room temperature
- fresh parsley chopped, for serving
Instructions
- Add the chicken, onion, diced tomatoes with their juice, paprika, garlic powder, salt, and pepper to the slow cooker.
- Stir gently until the chicken is coated.
- Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken is tender and cooked through.
- Turn off the slow cooker and let it sit uncovered for a few minutes. For a thicker sauce, instead leave the lid off on LOW for the last 15–20 minutes of cooking.
- Place the sour cream in a small bowl and whisk in a ladle of the hot sauce until smooth.
- Stir the sour cream mixture into the slow cooker until the sauce is creamy.
- Taste and adjust the salt and pepper. Sprinkle with fresh parsley and serve.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data