Chicken Paprika Crock Pot
Indulge in the rich, comforting flavors of Chicken Paprika Crock Pot, a slow-cooker masterpiece that's perfect for busy weeknights or cozy family dinners. This recipe combines tender, seared chicken thighs with a velvety sauce made from sweet and smoked paprika, garlic, yellow onion, and creamy sour cream, all simmered to perfection in your crock pot. With just 15 minutes of prep time, this aromatic dish develops deep, savory flavors as it slow-cooks, filling your kitchen with an irresistible aroma. Serve it over fluffy egg noodles or a bed of rice to soak up every drop of the paprika-infused sauce, and garnish with fresh parsley for a pop of color and freshness. Whether you're craving a hearty, home-cooked meal or looking for an easy yet impressive dish, this Chicken Paprika Crock Pot recipe will quickly become a favorite.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1.5 cups chicken broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 4 cups, cooked egg noodles or rice (for serving)
Instructions
Season the chicken thighs with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat and sear the chicken thighs until golden brown, about 2-3 minutes per side. Transfer the chicken to the crock pot.
In the same skillet, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
Add the sweet paprika and smoked paprika to the skillet, stirring to coat the onions and garlic evenly. Cook for 1 minute to release the flavors.
Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Let simmer for 1-2 minutes and then pour the mixture over the chicken in the crock pot.
Cover the crock pot and cook on low for 6 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
In a small bowl, whisk together the sour cream and flour until smooth. Once the chicken is done cooking, stir the sour cream mixture into the crock pot, mixing it well with the sauce. Let cook for an additional 15 minutes to thicken the sauce.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the chicken and sauce over egg noodles or rice. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.5 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 676 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
