Crock Pot Chicken Paprika
Transform your weeknight dinner routine with this comforting and flavorful Crock Pot Chicken Paprika! Featuring tender, slow-cooked chicken thighs bathed in a creamy, paprika-infused sauce, this recipe combines the smoky depth of sweet and smoked paprika with the richness of sour cream for a truly satisfying dish. Caramelized onions, garlic, and a velvety broth bring layers of flavor, while the low-and-slow cooking method ensures every bite is melt-in-your-mouth perfection. Serve it over fluffy egg noodles or rice for a hearty, easy meal that’s perfect for the whole family. With just 15 minutes of prep and the convenience of a crock pot, this dish is a stress-free way to enjoy gourmet flavors right at your table.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 2 medium Yellow onions
- 4 cloves Garlic cloves
- 3 tablespoons Sweet paprika
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Chicken broth
- 0.75 cup Sour cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
- 4 cups Cooked egg noodles or rice (optional, for serving)
Instructions
Peel and thinly slice the onions. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side, until lightly browned. Transfer the chicken to the crock pot.
Add the sliced onions and minced garlic to the same skillet and sauté for 3-4 minutes, until softened. Add the sweet paprika, smoked paprika, salt, and black pepper, and stir for 1 minute to combine.
Pour the chicken broth into the skillet, stirring to deglaze the pan and scrape up any browned bits at the bottom. Bring to a gentle simmer and then pour the mixture over the chicken thighs in the crock pot.
Set the crock pot to low heat and cook for 5 hours, or until the chicken is tender and cooked through.
About 15 minutes before serving, in a small bowl, whisk together the sour cream and flour until smooth. Stir the mixture into the crock pot, making sure it blends evenly with the broth. Allow the sauce to thicken as it simmers for the remaining 15 minutes.
Taste and adjust seasoning with more salt or pepper, if necessary.
Serve the chicken paprika over cooked egg noodles or rice. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
4066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.3 g | 238% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1393 mg | 464% | |
| Sodium | 4181 mg | 182% | |
| Total Carbohydrate | 303.1 g | 110% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 30.7 g | ||
| Protein | 298.2 g | 596% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 594 mg | 46% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3732 mg | 79% | |
*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.
