Jonathan Rice June 19, 2026

This post may contain affiliate links, please see our Disclosure for details.

Slow Cooker Chicken Paprika

Name: Slow Cooker Chicken Paprika
Prep time: 15 min
Cook time: PT-495498H29M28S
Total time: PT-495498H29M28S
Cuisine: Hungarian
Ingredients: 1 large onion, chopped; 1 tablespoon olive oil; 4 boneless, skinless chicken thighs; 2 boneless, skinless chicken breasts; 2 tablespoons sweet paprika; 1 teaspoon cayenne pepper; 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon black pepper; 1/2 cup low sodium chicken broth; 1/2 tablespoon arrowroot powder (or 1-2 tablespoons flour); 1/2 teaspoon xanthan gum; 14 oz. crushed tomatoes; 3/4 cup sour cream, low fat or full fat; Optional garnish: sliced sun-dried tomatoes, chopped fresh parsley

Jump to Recipe·Print Recipe

Slow Cooker Chicken Paprika is a delightful dish that brings warmth and comfort to any mealtime. Imagine coming home to the enticing aroma of tender chicken thighs simmering in a rich, savory sauce that’s infused with sweet paprika and a hint of spice. This dish is perfect for cozy family dinners, easy weeknight meals, or even meal prep for busy days. With minimal effort and maximum flavor, this recipe is bound to become a family favorite.

Reasons to Love Slow Cooker Chicken Paprika

There are many reasons why this dish stands out:

Flavorful and Rich: The combination of sweet paprika and spices makes every bite unforgettable.
Easy Preparation: Just toss everything in your slow cooker and let it do the work.
Versatile Serving Options: Great over noodles, mashed potatoes, or even cauliflower mash.
Meal Prep Friendly: Perfect for make-ahead meals; it stores wonderfully.

This slow cooker chicken dish is a simple yet impressive meal that delights the senses.

Gather These Ingredients

To create this sumptuous dish, you’ll need a selection of key ingredients that work harmoniously to create rich flavors. Here’s what you’ll gather:

1 large onion, chopped
1 tablespoon olive oil
4 boneless, skinless chicken thighs
2 boneless, skinless chicken breasts
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1/2 cup low sodium chicken broth
1/2 tablespoon Arrowroot powder (or 1-2 tablespoons flour)
1/2 teaspoon xanthan gum
14 oz. crushed tomatoes
3/4 cup sour cream, low fat or full fat
Optional garnish: sliced sun-dried tomatoes, chopped fresh parsley

These ingredients come together beautifully, creating a comforting dish perfect for any occasion.

How to Cook Slow Cooker Chicken Paprika

Making Slow Cooker Chicken Paprika is straightforward and rewarding. Follow these easy steps:

Heat 1 1/2 teaspoons of olive oil in a large pan over medium heat. Sauté the chopped onions until they are lightly browned, about 2-3 minutes. Remove from the pan and set aside on a plate.
In the same pan, add the remaining olive oil and brown the chicken pieces for 1-2 minutes on each side until they develop a golden color.
Place the browned chicken in the bottom of your slow cooker. Evenly sprinkle the sautéed onions on top.
Pour the crushed tomatoes, along with the sweet paprika, cayenne pepper, garlic powder, black pepper, salt, and chicken broth over the chicken. Stir gently to combine.
Cover the slow cooker and cook on low for 4-6 hours. Start checking for doneness at around the 4-hour mark using a meat thermometer; the internal temperature should reach 165 degrees F.
Once the chicken is cooked through, transfer it to a platter and cover with aluminum foil to keep warm.
In a small bowl, stir together 1/2 cup of the liquids from the slow cooker with the sour cream until smooth. Pour this mixture back into the slow cooker and stir to combine.
In a separate cup, mix the reserved broth with your thickener choice (flour or xanthan gum/arrowroot powder) and stir until smooth. Pour it into the slow cooker to thicken the sauce, then return the chicken to the cooker, stirring to coat the pieces well.
Heat through for about 5 minutes.

Serve this delightful dish over noodles, mashed potatoes, or even a bed of mashed cauliflower for a lighter option.

Prep ~15 minutes, Cook ~4-6 hours, Total ~4-6 hours 15 minutes, Servings ~6, Kcal ~400 (approx).

Make-Ahead and Prep Tips

If you’re planning in advance, you can chop the vegetables and measure out the spices the day before. Simply store them in airtight containers in the refrigerator. You can also assemble all the ingredients (excluding the liquid) in your slow cooker insert and refrigerate it overnight. In the morning, add the remaining ingredients and let your slow cooker work its magic.

How to Store Leftovers

To maintain the quality of your Slow Cooker Chicken Paprika:

Refrigerate: Store any leftovers in an airtight container for up to 4 days.
Freeze: You can freeze this dish for up to 3 months. Make sure to reheat it gently after thawing.
Reheat: When reheating, do so on low heat on the stove or in the microwave until warmed through. A good cue that it’s fresh is when the sauce bubbles slightly and releases a delicious aroma.

Perfect Pairings

To complement your Slow Cooker Chicken Paprika, consider serving it with:

Creamy mashed potatoes that soak up the sauce.
Buttered egg noodles that add a delightful texture.
A fresh garden salad for balance.
Crusty bread to enjoy with the remaining sauce.
Steamed vegetables for added nutrition.

Variations and Swaps

Make your Slow Cooker Chicken Paprika your own with these simple adjustments:

Spice Level: Adjust the cayenne to suit your taste; omit it for a milder dish.
Vegetables: Add peppers or mushrooms for extra flavor and nutrition.
Dairy Alternatives: Use Greek yogurt instead of sour cream for a tangy twist.
Herbs: Sprinkle fresh thyme or rosemary for an aromatic touch.
Zest: Incorporate a little lemon zest at the end for added brightness.

Pro Tips for Best Results

For a perfect dish every time:

Use a meat thermometer to check doneness accurately without overcooking.
Ensure even spacing in the slow cooker for proper heat distribution.
Allow the chicken to rest covered after cooking for the best texture.
Stir gently to prevent the chicken from shredding prematurely as you combine it with the sauce.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts can be used. They may cook faster, so adjust the cooking time accordingly.
What can I substitute for sour cream?
Greek yogurt is a great substitute for a similar texture and tang.
Is this dish freezer-friendly?
Absolutely! Slow Cooker Chicken Paprika freezes well for up to 3 months.
How can I make this dish lighter?
Swap regular sour cream for low-fat or Greek yogurt and serve it over cauliflower mash instead of potatoes.
Can I cook this on high instead of low?
Yes, you can cook it on high for about 2-3 hours, but monitor the chicken closely towards the end.

Final Thoughts

Slow Cooker Chicken Paprika is a wonderfully satisfying dish that not only nourishes the body but also brings comfort to the soul. With its rich flavors and hassle-free preparation, it’s perfect for any occasion and will surely become a staple in your home. Try making it soon, and enjoy the delightful tastes that await your dinner table. If you’re looking for more delicious slow-cooked meals, check out this amazing recipe you’re sure to love, and consider whipping up a chicken burrito bowl for a flavorful variety.