Slow Cooker Chicken Paprikash

Chicken paprikash is one of those dishes that is nothing but comforting. Don’t let the word paprikash intimidate you by any means. It basically translates to paprika, so when you are done slow cooking this dish, you end up with Hungarian paprika chicken. I have been wanting to make this dish for quiet some time as I knew my wife, and I for that matter, would really love it. Tender and succulent chicken that is bathed in a creamy sauce and cooked on a thinly sliced bed of onions, need I say more?

Chicken Paprikash Recipe

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Let’s get started:

(Serves 6)
Ingredients: [Print this Recipe]

  • 1 large onion, thinly sliced
  • 1 tbsp sweet paprika
  • 1/2 tbsp hot paprika
  • 1 tsp dried red chili flakes
  • 1 1/2 tsp salt
  • 2 whole chicken breasts, boneless and skinless
  • 6 chicken thighs, boneless and skinless
  • 6 tbsp all-purpose flour
  • 1/4 cup of canola oil
  • 2 1/2 cups of chicken stock
  • 1 tbsp tomato paste
  • 8 oz sour cream
  • 2 tbsp all-purpose flour
  • Cooked Gnocchi or your favorite short noodle pasta
  • 1 tbsp unsalted butter
  • Fresh parsley, chopped

Begin by mixing the onions with the hot and regular paprika, chili flakes, and salt. Make sure everything is mixed, then add to the bottom of your slow cooker.

Next add the oil to a large skillet and bring it to a medium, to medium high heat.

Dredge the chicken in the flour, making sure to lightly coat all sides of the chicken. Shake off any excess flour. Add the chicken to the skillet, and brown the chicken on each side for about 5 minutes, per side, without touching. Your goal is to get a nice sear and lock in those juices.

Ingredients for Making Chicken Paprikash

Once browned, add the chicken pieces on top of the bed of onions.

Reduced the heat on the skillet to a medium to medium low heat. Add the two cups of chicken stock to the skillet and tomato paste, and begin scraping down the chicken bits that stuck to the bottom of the skillet, mixing in the and cooking down the tomato paste as well.

During this time, mix the source cream and two tablespoons of flour in a small bowl. Ladle in some of the warm chicken stock, and mix until you have a nice smooth mixture. Add the sour cream sauce into the skillet, and begin mixing, incorporating it with the rest of the stock.

Pour the sauce over the chicken, cover, and cook on low for about for five hours.

Before you are about to serve, cook your gnocchi, and when fully cooked, strain, and add to a pot of the melted butter, sprinkling with some of the chopped parsley.

When you are ready to plate, add the chicken paprikash to a serving plate, or bowl, making sure you get the onions and a good amount of the sauce, serving the cooked gnocchi along the edge of the chicken.

Smells, and more importantly the flavor is totally amazing. You are left with fall apart tender chicken, and the sauce with those cooked down onions. Well, it’s amazing. Paired with the tender gnocchi and moving that into the sauce, wow, I’m hungry just writing about it. If you are looking for comfort, this is definitely work making as it’s simple and extremely delicious. Enjoy!


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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