Go Back
Slow cooker chicken paprikash served in a bowl with garnishes.

Slow Cooker Chicken Paprikash

A cozy and comforting slow cooker dish made with tender chicken, sweet Hungarian paprika, and a creamy tomato sauce. Perfect for busy families.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Hungarian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds boneless, skinless chicken breasts, cubed or thighs for more fat and flavor
  • 1 small yellow onion, thinly sliced
  • 2–3 cloves garlic, minced
  • 1 cup diced red bell pepper
  • 1.5 teaspoons sea salt
  • Black pepper, to taste
  • 1 leaf bay leaf
Spices and Sauce
  • 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 use low-sodium if watching salt
  • 14.5 ounces can diced tomatoes, undrained
  • 1 cup full-fat sour cream see notes for substitutes

Method
 

Preparation
  1. Place cubed chicken in an even layer in the slow cooker.
  2. Add the sliced onion, minced garlic, diced red pepper, sea salt, black pepper, and bay leaf on top.
  3. In a small bowl, whisk together sweet paprika, hot paprika, tomato paste, and chicken broth until smooth and lump-free.
  4. Spoon the paprika-tomato mixture in dollops across the chicken and vegetables.
  5. Pour the can of diced tomatoes evenly over the top.
Cooking
  1. Cover and cook on LOW for 4–6 hours until onions are soft and chicken reaches 165°F.
  2. Remove the bay leaf and stir in the sour cream until creamy and combined.
  3. Let heat through for an additional 15–20 minutes and serve.

Notes

Don't add the sour cream until the end to prevent curdling. For a heartier meal, serve with roasted root vegetables or crusty bread. Leftovers can be stored in the fridge for 3-4 days.