Slow Cooker Chicken Paprikash
Indulge in the rich, comforting flavors of Slow Cooker Chicken Paprikash, a classic Hungarian-inspired dish made effortless with the help of your slow cooker. Tender, bone-in chicken thighs are seasoned with sweet and smoky paprika, seared to perfection, and gently simmered in a flavorful sauce of caramelized onions, garlic, tomato paste, and chicken broth. A velvety finish is achieved by stirring in a creamy sour cream and flour mixture, creating a perfectly thickened sauce that clings to every bite. Served over hearty egg noodles and garnished with a sprinkle of fresh parsley, this slow cooker recipe brings bold, savory flavors to your table with minimal effort. Perfect for busy weeknights or a cozy family dinner, this dish is sure to become a new favorite.
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Recipe Information
Ingredients
- 6 pieces bone-in, skinless chicken thighs
- 1 large yellow onion
- 3 cloves garlic cloves
- 3 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 12 ounces egg noodles
- 2 tablespoons fresh parsley
Instructions
Season the chicken thighs on both sides with salt, pepper, and 1 tablespoon of sweet paprika.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for about 2-3 minutes on each side, until lightly browned. Transfer the chicken to the slow cooker.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for an additional minute.
Stir in the tomato paste, sweet paprika, smoked paprika, and dried thyme. Cook the mixture for 1-2 minutes until fragrant, then add the chicken broth, scraping the bottom of the pan to loosen any browned bits.
Pour the onion and broth mixture over the chicken in the slow cooker. Cover and cook on low for 5 hours, or until the chicken is tender and fully cooked.
In a small bowl, whisk together the sour cream and flour until smooth. Stir this mixture into the slow cooker and cook for an additional 20-30 minutes on low, allowing the sauce to thicken.
While the sauce is thickening, cook the egg noodles according to the package instructions. Drain and set aside.
Once the sauce is thickened, serve the chicken and sauce over the egg noodles. Garnish with freshly chopped parsley and enjoy!
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.9 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 499 mg | 11% | |
*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.
