I’ve been making this slow cooker chicken paprikash for years when I want something cozy, hands-off, and reliably comforting. Tender chicken, sweet Hungarian paprika, and a creamy, tomato-kissed sauce make it a weeknight staple — and it scales up easily for guests. If you like slow-cooker dinners that feel homemade with almost no fuss, this is one to save to your meal rotation; it even sits nicely next to an award-winning slow-cooker white chicken chili on a chilly night.

Why you’ll love this dish

Slow cooker chicken paprikash is basically comfort in a pot. It takes classic Hungarian flavors — lots of sweet paprika, a touch of heat, and gentle tomato brightness — and turns them into a hands-off dinner that’s perfect for busy households. It’s:

Low-effort: assemble in minutes and let the slow cooker do the work.
Family-friendly: mild, creamy, and easy to pair with noodles or rice for picky eaters.
Budget-smart: simple pantry staples and chicken breasts feed a crowd.
Flexible: scale, swap, or finish on the stovetop depending on your schedule.

“My whole family loved the deep paprika flavor and creamy finish — dinner ready with zero babysitting.” — a reader’s quick review

The cooking process explained

Overview: you layer chicken and aromatics in the slow cooker, whisk a paprika-tomato mixture, dollop it over the meat, pour in diced tomatoes, and cook low and slow until everything is tender. Finish by gently folding in full‑fat sour cream so the sauce becomes rich and velvety without breaking. Expect about 4–6 hours on low; use a thermometer to confirm the chicken reaches 165°F (74°C).

For a similar no-fuss slow-cooker approach to sauced chicken, I often compare timing and technique with a marry-me chicken pasta slow cooker recipe — same hands-off advantage, different flavor profile.

What you’ll need

3 pounds boneless, skinless chicken breasts, cubed (or thighs for more fat and flavor)
1 small yellow onion, thinly sliced
2–3 garlic cloves, minced
1 cup diced red bell pepper
1.5 teaspoons sea salt
Black pepper, to taste
1 bay leaf
2 tablespoons sweet Hungarian paprika (use genuine Hungarian for best flavor)
1 tablespoon hot Hungarian paprika (adjust or omit for less heat)
1 tablespoon tomato paste
1/4 cup chicken broth
14.5-ounce can diced tomatoes, undrained
1 cup full-fat sour cream (see notes for substitutes)

Notes/substitutions:

Chicken thighs: swap 1:1 for juicier meat and slightly richer sauce.
Paprika: sweet Hungarian is essential for authentic color and flavor; smoked paprika will change the profile.
Sour cream: full-fat prevents curdling; Greek yogurt can work if tempered (see Tips).
Broth: use low-sodium if you’re watching salt; adjust seasoning at the end.

Directions to follow

Place cubed chicken in an even layer in the slow cooker. Add the sliced onion, minced garlic, diced red pepper, sea salt, black pepper, and bay leaf on top.
In a small bowl, whisk together sweet paprika, hot paprika, tomato paste, and chicken broth until smooth and lump-free.
Spoon the paprika-tomato mixture in dollops across the chicken and vegetables so the flavor disperses while cooking.
Pour the entire can of diced tomatoes (with juices) evenly over the top. Don’t add the sour cream yet.
Cover and cook on LOW for 4–6 hours, until onions are soft and the chicken reaches 165°F (74°C) in the thickest pieces.
Turn the slow cooker to warm or low. Remove the bay leaf. Stir in the full‑fat sour cream until the sauce is creamy and combined. Let heat through for 15–20 minutes and serve.

Short, practical cues: don’t stir the paprika base in at first — leaving the dollops helps create pockets of concentrated flavor that melt into the sauce. And always check internal temperature rather than relying on time alone.

Best ways to enjoy it

Serve over wide egg noodles tossed with a little butter for a classic pairing.
Spaetzle is an authentic, rustic choice.
Plain steamed rice or buttered mashed potatoes soak up the sauce beautifully.
Garnish with chopped flat-leaf parsley and an extra dollop of sour cream.
Add a crunchy side: a simple cucumber salad or pickled beets brighten the rich sauce.
For a heartier plate, serve with roasted root vegetables or crusty bread to mop up the sauce.

How to store & freeze

Refrigerator: cool to room temperature, cover, and refrigerate within 2 hours. Keeps 3–4 days.
Reheating: warm gently on the stovetop over medium-low, stirring until steaming and reaching 165°F (74°C). Avoid high heat to stop the sour cream from separating.
Freezer: cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: always reheat leftovers to 165°F and discard any food left more than 2 hours at room temperature.

Helpful cooking tips

Temper your sour cream: to prevent curdling, ladle a few spoonfuls of hot sauce into the sour cream to warm it, then fold back into the pot.
Full-fat matters: low-fat dairy is more likely to split. If using Greek yogurt, temper it the same way.
Boost depth: optional quick sear of the cubed chicken in a hot skillet before layering adds Maillard flavor but isn’t required.
Thicken the sauce: make a slurry of 1 tablespoon cornstarch + 1 tablespoon cold water, stir in after adding sour cream and simmer until thickened.
Check doneness with a probe thermometer — it’s the most reliable method.

For other slow-cooker tips and tricks you can adapt to this recipe, try this easy slow cooker chicken stew guide.

Different ways to try it

Vegetarian: swap cubed firm tofu or roasted cauliflower and add extra mushrooms; finish with plant-based sour cream.
Spicy: increase the hot Hungarian paprika or stir in a pinch of cayenne.
Smoky twist: use half sweet Hungarian and half smoked paprika for a different aroma.
Creamier: stir in a tablespoon of crème fraîche at the end for silkier richness.
One-pan stovetop: if you’re short on time, follow the same assembly but simmer covered in a Dutch oven for 25–30 minutes.

For a flavor-forward variation that borrows smoky-sweet accents, compare ideas with this second take on slow-cooker white chicken chili flavor ideas.

Common questions

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs add more fat and stay juicy during long cooking. Reduce cook time slightly if pieces are very large, and always check for 165°F internal temperature.

Q: Will the sour cream curdle if I cook it too long?
A: Sour cream can split if boiled. Stir it in at the end and heat only until warmed through (15–20 minutes on low). Tempering with a bit of hot sauce before mixing helps prevent curdling.

Q: How long does this take on HIGH?
A: Cooking on HIGH will shorten the time to about 2–3 hours, but I prefer LOW for more even tenderness. If using HIGH, check chicken for doneness earlier.

Q: Can I make this ahead for a dinner party?
A: Yes. Fully cook, cool, refrigerate, and gently reheat before serving. You may need to loosen the sauce with a splash of broth when reheating.

Q: Is there a gluten-free option?
A: Yes — serve over rice or gluten-free noodles and confirm your tomato paste and other canned items are gluten-free.

Conclusion

Slow cooker chicken paprikash is an easy, comforting weeknight winner that brings authentic paprika flavor with minimal hands-on time. It’s forgiving, adaptable, and a great meal to prep in the morning and enjoy come dinnertime. For another slow-cooker version with similar technique and flavor notes, see The Best Slow-Cooker Chicken Paprikash – The Gold Lining Girl, and for additional slow-cooker paprikash ideas and timing tips check out Slow Cooker Chicken Paprikash – Flavorful Eats.