With the evening sun casting a warm glow through my kitchen window, I’m reminded of the simple joys that come from cooking. The moment I unveiled my slow cooker, I could practically hear its promise whispering, “Dinner will be easy tonight.” Enter my Slow Cooker Chicken Paprikash—a dish that brings the comforting embrace of home-cooked goodness without the fuss.
As I prepped the ingredients, the vibrant colors of red bell pepper and the alluring aroma of Hungarian paprika filled the air, transforming my kitchen into a cozy haven. It’s incredible how just a few staple ingredients can create such depth of flavor. This recipe is a game-changer for anyone tired of fast food or uninspired weeknight meals.
Picture this: tender chicken simmering in a luscious sauce, enriched with a velvety swirl of sour cream, ready to be served over a bed of fluffy egg noodles. Whether you’re a busy professional or a culinary enthusiast, this slow cooker delight is perfect for those who crave homemade flavors without spending hours in the kitchen. Let’s dive into the magic of this dish that promises to please even the pickiest eaters!
Why is Slow Cooker Chicken Paprikash a must-try?
Comforting flavors abound in this rich dish, making it a favorite for family dinners. Effortless cooking is guaranteed with the slow cooker, freeing up your time for other activities. Versatile serving options means it pairs beautifully with noodles, rice, or spaetzle. Crowd-pleaser appeal shines through as it delights even the fussiest eaters. If you’re looking for more easy recipes, consider checking out my collection of easy slow cooker meals.
Slow Cooker Chicken Paprikash Ingredients
For the Chicken
• 3 pounds boneless, skinless chicken breasts – Use fresh chicken for the best flavor and texture.
• 1 small yellow onion – Sweet onions will add a lovely flavor base to the dish.
• 2-3 garlic cloves – Fresh garlic enhances the aroma and overall taste.
• 1 cup diced red bell pepper – Adds a sweet crunch and vibrant color.
• 1.5 teaspoons sea salt – Adjust according to your taste preferences.
• black pepper to taste – Freshly ground pepper elevates the flavor profile.
• 1 bay leaf – Infuses a subtle earthiness while cooking.
For the Sauce
• 2 tablespoons sweet Hungarian paprika – Essential for that classic, rich flavor in your Slow Cooker Chicken Paprikash.
• 1 tablespoon hot Hungarian paprika – Adds a gentle warmth; adjust for extra spice if desired.
• 1 tablespoon tomato paste – Deepens the color and richness of the sauce.
• 1/4 cup chicken broth – Use low-sodium broth for better control over saltiness.
• 14.5-ounce can diced tomatoes, undrained – Provides juicy texture and fresh tomato taste.
For the Creamy Finish
• 1 cup full-fat sour cream – Stir in for a rich and creamy finish that makes every bite delectable.
How to Make Slow Cooker Chicken Paprikash
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Prepare the Chicken
Place the cubed chicken in your slow cooker. Top it with the sliced onion, minced garlic, diced red bell pepper, and season with sea salt, black pepper, and the bay leaf for added flavor. -
Mix the Sauce
In a small mixing bowl, combine the tomato paste, sweet Hungarian paprika, hot Hungarian paprika, and chicken broth. Stir until well integrated, then drop spoonfuls of this flavorful paste over the chicken and veggies. -
Add Tomatoes
Pour the can of diced tomatoes with their juices over everything in the slow cooker. Remember not to add the sour cream just yet. Set the cooker on low and let it cook for 4-6 hours until the onions are soft and the chicken reaches an internal temperature of 165°F. -
Stir in the Sour Cream
After the cooking time, gently stir in the full-fat sour cream. Continue to cook for an additional 15-20 minutes, just until everything is heated through and well combined. -
Serve
Dish out this comforting Slow Cooker Chicken Paprikash over fluffy egg noodles, rice, or spaetzle. Enjoy the delicate balance of flavors that makes this meal unforgettable!
Optional: Garnish with fresh parsley for a pop of color and added freshness.
Exact quantities are listed in the recipe card below.
Expert Tips for Slow Cooker Chicken Paprikash
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Choose Quality Chicken: Select fresh, boneless, skinless chicken breasts for the best texture and flavor. Frozen chicken may lead to an uneven cook.
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Layering Matters: Properly layer the ingredients in your slow cooker. Place onions and peppers at the bottom for even cooking and maximum flavor infusion.
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Adjust Spiciness: If you’re not sure about spice levels, start with less hot paprika. You can always add more to the slow cooker later!
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Sour Cream Timing: Always add sour cream towards the end. Adding it too soon can cause it to curdle, ruining the creamy texture of your Slow Cooker Chicken Paprikash.
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Comforting Sides: Consider serving this dish with egg noodles, rice, or spaetzle. They soak up the rich sauce beautifully, enhancing each bite.
What to Serve with Slow Cooker Chicken Paprikash?
As your slow cooker works its magic, imagine a delightful spread that perfectly complements this comforting dish.
- Fluffy Egg Noodles: The ideal base for soaking up the rich, creamy sauce, making every bite a flavorful journey.
- Buttery Spaetzle: These tender German noodles add a unique texture while balancing the bold flavors of the paprikash.
- Crispy Roasted Vegetables: A medley of colorful veggies brings freshness and crunch, enhancing the overall meal experience.
- Crisp Garden Salad: A light, refreshing salad tossed with a tangy vinaigrette acts as a perfect counterpoint to the savory chicken.
- Savory Rice Pilaf: Fragrant rice infused with herbs complements the dish’s depth, adding a beautiful harmony to your plate.
- Crusty Bread: Slices of warm, crusty bread are perfect for mopping up any remaining sauce, ensuring no flavor goes to waste.
- Refreshing Lemonade: A cool, zesty drink pairs beautifully with the spices, cleansing your palate and refreshing your taste buds.
- Apple Crisp: End the meal with this warm, spiced dessert, offering a sweet contrast to the savory chicken paprikash.
Make Ahead Options
Slow Cooker Chicken Paprikash is a fantastic recipe for meal prep aficionados! You can chop the vegetables and cube the chicken up to 24 hours in advance, storing them in airtight containers in the refrigerator. Additionally, mix the sauce components (paprika, tomato paste, and chicken broth) and refrigerate them separately to maintain their freshness. When you’re ready to cook, simply combine everything in your slow cooker and follow the recipe instructions as usual. This method not only saves precious time on busy weeknights but also ensures your dish is just as delicious and flavorful when it’s finally served!
Slow Cooker Chicken Paprikash Variations
Get ready to explore delightful twists that enhance your dish while keeping it comforting and familiar!
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Spicy Kick: Add an extra teaspoon of hot paprika or a pinch of cayenne for those who love some heat. This little adjustment brings a zesty burst that will tantalize your taste buds.
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Greek Yogurt Substitute: Swap the sour cream for Greek yogurt for a tangy flavor with fewer calories. It’s a creamy alternative that doesn’t compromise on richness and makes it a little lighter too.
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Vegetable Medley: Toss in an extra cup of veggies like zucchini or carrots to boost nutrition and flavor. The more, the merrier; these additions will enhance the dish’s texture and vibrancy.
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Smoked Paprika: Replace regular paprika with smoked paprika to introduce a deep, earthy flavor. This twist adds a barbecue essence to your dish, enhancing the aroma that fills your kitchen.
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Coconut Cream: For a dairy-free version, substitute sour cream with coconut cream. It lends a subtle sweetness and creaminess while adding a hint of tropical appeal to your comfort food.
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Herb Infusion: Incorporate fresh herbs like dill or parsley just before serving for a fresh, aromatic finish. A sprinkle of brightness will elevate the flavor profile and add an appealing pop of color.
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Red Wine Add-In: Stir in half a cup of red wine during cooking for a rich, complex sauce. The wine will deepen the taste, making your Slow Cooker Chicken Paprikash even more sumptuous.
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Mushroom Layer: Add a cup of sliced mushrooms for an earthy richness and meaty texture. They blend beautifully with the sauce, making each bite feel incredibly hearty.
Feel free to mix, match, and make this recipe truly your own!
How to Store and Freeze Slow Cooker Chicken Paprikash
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving to enjoy the full flavor and creaminess.
Freezer: Allow the dish to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm the Slow Cooker Chicken Paprikash on the stovetop over low heat, stirring occasionally. If needed, add a splash of chicken broth to restore consistency. Enjoy it with your favorite side!
Slow Cooker Chicken Paprikash Recipe FAQs
How do I choose the right chicken for Slow Cooker Chicken Paprikash?
Absolutely! For the best flavor and texture, always opt for fresh, boneless, skinless chicken breasts. They’ll ensure your dish is tender and juicy. If you only have frozen chicken, just be aware that it may lead to uneven cooking, so it’s best to thaw it beforehand.
What’s the best way to store leftover Slow Cooker Chicken Paprikash?
Very good question! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to reheat thoroughly before serving again to fully enjoy the flavors and creaminess.
Can I freeze Slow Cooker Chicken Paprikash, and if so, how?
Definitely! To freeze, allow your Slow Cooker Chicken Paprikash to cool completely. Transfer it to a freezer-safe container and it can be frozen for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight before reheating.
What should I do if the sauce is too thin when cooking?
If you find that the sauce is thinner than expected, don’t worry! You can thicken it by mixing a little cornstarch with cold water to create a slurry, then stir it into the dish during the last 30 minutes of cooking. This will give you that hearty sauce you’re looking for.
Are there any dietary considerations I should know for Slow Cooker Chicken Paprikash?
Absolutely! This dish contains dairy because of the sour cream, so it’s not suitable for those with lactose intolerance. If you’re looking for a substitute, coconut cream or a non-dairy sour cream alternative works well for a creamy finish. Also, always check for any allergies related to the spices or tomatoes used.
How do I ensure my chicken is cooked correctly?
For perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F. This is essential for food safety and ensuring your Slow Cooker Chicken Paprikash is both delicious and safe to eat!
Slow Cooker Chicken Paprikash: Comfort Food Made Easy
Ingredients
Equipment
Method
- Place the cubed chicken in your slow cooker. Top it with the sliced onion, minced garlic, diced red bell pepper, and season with sea salt, black pepper, and the bay leaf for added flavor.
- In a small mixing bowl, combine the tomato paste, sweet Hungarian paprika, hot Hungarian paprika, and chicken broth. Stir until well integrated, then drop spoonfuls of this flavorful paste over the chicken and veggies.
- Pour the can of diced tomatoes with their juices over everything in the slow cooker. Set the cooker on low and let it cook for 4-6 hours until the onions are soft and the chicken reaches an internal temperature of 165°F.
- After the cooking time, gently stir in the full-fat sour cream. Continue to cook for an additional 15-20 minutes, just until everything is heated through and well combined.
- Dish out this comforting Slow Cooker Chicken Paprikash over fluffy egg noodles, rice, or spaetzle. Enjoy!