Crock Pot Chicken Paprika Low Carb
Indulge in the rich, smoky flavors of this Crock Pot Chicken Paprika, a low-carb, hearty meal that's both effortless and delicious. Tender chicken thighs are seasoned with a blend of paprika, smoked paprika, garlic powder, and onion powder, then slow-cooked to perfection in a savory broth enhanced with creamy sour cream. This dish is perfect for busy weeknights, thanks to the convenience of a crock pot, and the optional use of xanthan gum ensures a perfectly thickened sauce while keeping it keto-friendly. Serve this comforting dish warm, garnished with a sprinkle of fresh parsley for a burst of color and flavor. With minimal prep and maximum flavor, this low-carb dinner is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on or boneless)
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 1 cup low-sodium chicken broth
- 0.5 cup sour cream
- 0.5 teaspoon xanthan gum (optional, for thickening)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them generously with paprika, garlic powder, onion powder, smoked paprika, salt, and black pepper on both sides.
In a large skillet over medium-high heat, melt the butter. Sear the chicken thighs for 2-3 minutes on each side until golden brown. This step is optional but adds extra flavor.
Transfer the seared chicken thighs to the crock pot.
Deglaze the skillet by pouring in the chicken broth and scraping the browned bits from the bottom of the pan. Pour this liquid over the chicken in the crock pot.
Cover the crock pot and cook on LOW for 4-5 hours or until the chicken is tender and easily pulls apart with a fork.
Once the chicken is cooked, carefully remove it from the crock pot and set aside.
Stir in the sour cream into the cooking liquid in the crock pot. If you'd like the sauce to be thicker, sprinkle in xanthan gum and whisk until fully incorporated.
Return the chicken to the crock pot and spoon the creamy sauce over the top.
Serve the chicken warm, garnished with fresh parsley.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 10.6 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 285 mg | 22% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1895 mg | 40% | |
*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.
