Slow Cooked Paprika Chicken with Mashed Potatoes
Indulge in the ultimate comfort food with this Slow Cooked Paprika Chicken with Mashed Potatoes, a hearty and flavorful dish perfect for cozy dinners. Tender, bone-in chicken thighs are rubbed with a smoky-sweet blend of paprika, garlic, and onion powders, then seared to golden perfection before being slow-cooked in a rich tomato and chicken stock base. A touch of heavy cream adds lusciousness to the sauce, making it irresistibly silky. Paired with creamy, buttery mashed potatoes, this dish strikes the perfect balance between rustic and refined. Easy to prepare with just 20 minutes of prep time and ideal for feeding a family, this recipe blends bold flavors, slow-cooking magic, and a side of classic comfort. Perfect for fans of slow cooker recipes, paprika chicken, and cozy winter meals!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 3 cloves garlic (minced)
- 1.5 cups chicken stock
- 2 tablespoons tomato paste
- 0.5 cup heavy cream
- 2 pounds russet potatoes (peeled and chopped)
- 4 tablespoons unsalted butter
- 0.5 cup whole milk
- 1 teaspoon salt (for mashed potatoes)
- 0.5 teaspoon black pepper (for mashed potatoes)
Instructions
In a small bowl, mix together the sweet paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Pat the chicken thighs dry with a paper towel and rub the spice mixture evenly on all sides of the chicken.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip and sear the other side for an additional 2 minutes. Transfer the chicken to the slow cooker.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the chicken stock and tomato paste, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, then pour it over the chicken in the slow cooker.
Set the slow cooker to low heat and cook for 4-5 hours, or until the chicken is tender and pulls away easily from the bone.
Once the chicken is cooked, stir in the heavy cream to the sauce in the slow cooker. Taste and adjust seasoning as needed.
Meanwhile, prepare the mashed potatoes. Place the peeled and chopped potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning to taste.
Serve the paprika chicken with its sauce alongside a generous helping of mashed potatoes.
Nutrition Facts
Calories |
3599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.4 g | 293% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 5618 mg | 244% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 27.4 g | ||
| Protein | 211.1 g | 422% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 548 mg | 42% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 6741 mg | 143% | |
*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.
