Slow Cooker Chicken Paprikash
Tender slow-cooked chicken in a creamy paprika-tomato sauce, made with just 10 minutes of prep and no searing.
Servings: 4 servings
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
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat gently on the stove over medium-low heat or in the microwave at reduced power, stirring often so the sauce stays smooth.
For freezing, prepare the recipe without the sour cream and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in the sour cream.
Serve over egg noodles, rice, or mashed potatoes, with a green salad or steamed vegetables on the side.