Crock Pot Chicken Paprikash
Transport your taste buds to Hungary with this comforting Crock Pot Chicken Paprikash, a rich and creamy slow-cooked dish bursting with flavor. Tender, bone-in chicken thighs are simmered to perfection in a luscious sauce made from sweet Hungarian paprika, smoked paprika, savory onions, garlic, and a touch of tangy sour cream. The slow cooker does all the heavy lifting, allowing the flavors to meld beautifully as the chicken becomes fall-apart tender. This hearty recipe is served over buttery egg noodles and garnished with fresh parsley for an elegant yet effortless meal that’s perfect for busy weeknights or cozy family dinners. With simple ingredients, easy prep, and authentic flavors, this paprikash is sure to become a slow-cooking favorite in your kitchen.
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Recipe Information
Ingredients
- 6 pieces (bone-in, skinless) chicken thighs
- 1 large (diced) yellow onion
- 3 minced garlic cloves
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika
- 2 tablespoons flour
- 2 cups chicken broth
- 14.5 ounces (1 can) diced tomatoes
- 1 cup sour cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 12 ounces (cooked for serving) egg noodles
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and pepper on both sides.
In a large skillet, melt the butter over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until lightly browned. Transfer the chicken to the slow cooker.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour, sweet Hungarian paprika, and smoked paprika over the onion and garlic mixture. Stir well and cook for 1 minute to remove the raw flour taste.
Gradually whisk in the chicken broth, ensuring a smooth mixture. Bring to a simmer and let it thicken slightly.
Stir in the diced tomatoes (with juices) and pour the sauce over the chicken in the slow cooker.
Cover and cook on low for 5 hours, or until the chicken is tender and easily pulls apart.
Remove about 1/2 cup of the hot sauce from the slow cooker and whisk it into the sour cream to temper it. Then stir the sour cream mixture back into the crock pot.
Taste and adjust seasonings as needed with more salt and pepper.
Serve the chicken paprikash over cooked egg noodles and garnish with fresh parsley.
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 138.5 g | 50% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 52.7 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 330 mg | 25% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4287 mg | 91% | |
*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.
