Description
Slow Cooker Chicken Paprikash is a comforting Hungarian classic featuring tender bone-in chicken thighs simmered in a rich, creamy paprika-infused sauce. This easy slow cooker recipe uses sweet and smoked paprika, sautéed onions, garlic, diced tomatoes, and chicken broth, finished with sour cream for a velvety texture. Serve it over egg noodles or rice and garnish with fresh parsley for a hearty, flavorful meal perfect for any day of the week.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds bone-in, skinless chicken thighs
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Aromatics
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
Liquids and Thickeners
- 1 cup chicken broth
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
Other Ingredients
- 1 tablespoon olive oil
- 1/4 cup chopped fresh parsley for garnish
- Cooked egg noodles or rice for serving
Instructions
- Prepare the spice rub: In a small bowl, combine sweet paprika, smoked paprika (if using), salt, and black pepper. Rub this spice mixture evenly over the chicken thighs to coat thoroughly.
- Brown the chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken thighs and brown them for 2 to 3 minutes on each side until golden. This step enhances flavor and seals in juices.
- Transfer chicken to slow cooker: Place the browned chicken thighs into the slow cooker, arranging them evenly.
- Sauté onions and garlic: In the same skillet used for the chicken, add sliced onions and minced garlic. Sauté for about 2 minutes until fragrant and slightly softened, then transfer them to the slow cooker.
- Add liquids and tomatoes: Pour the diced tomatoes (with their juice) and chicken broth into the slow cooker over the chicken and onions. Stir lightly to combine ingredients.
- Slow cook the chicken: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
- Prepare the sour cream mixture: About 15 minutes before serving, mix the sour cream and all-purpose flour until smooth to prevent lumps in the sauce.
- Thicken the sauce: Stir the sour cream and flour mixture into the slow cooker. Cook uncovered for the remaining 15 minutes to allow the sauce to thicken to a creamy consistency.
- Serve: Serve the chicken paprikash over cooked egg noodles or rice, and sprinkle with chopped fresh parsley for garnish. Enjoy hot.
Notes
- Using bone-in chicken thighs keeps the meat moist and flavorful throughout the long cooking time.
- For a lighter alternative, substitute Greek yogurt for sour cream, but add it at the end of cooking to prevent curdling.
- Adjust the amount of paprika to your taste preference for richer color and flavor intensity.
- For a gluten-free version, replace the all-purpose flour with gluten-free flour or cornstarch.
