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?
Let’s get started:
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.
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!