Tender, flavorful, slow-cooker chicken, with a creamy, smoky paprika sauce. My Slow-Cooker Chicken Paprikash recipe can be prepped in 15 minutes! Serve this Slow-Cooker Chicken Paprikash over rice or noodles for a hearty, filling meal.
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Update 11/21/18: Made this Slow-Cooker Chicken Paprikash again for Thanksgiving Eve dinner, and it is as good as I remembered from sharing it last year! Quick to prep, hearty, and tasty. No changes made to original recipe, confirmed as delicious. 🙂
I just threw the ingredients for this Slow-Cooker Chicken Paprikash in my crock-pot first thing this morning. Busting out the slow-cooker is a Sunday morning ritual around here, and we use it (or our Instant Pot) almost every single weekend.
I sent my friend Leslie a snap of the ingredients in the pot so that she could see how simple it is to prep. ALL my slow-cooker recipes are ridiculously quick and simple to prep.
I need to have lunches for the week, but I don’t have the patience to spend my Sunday in the kitchen cooking. I’d much rather be baking, after all!
Leslie has a 6 month-old (already half-year??) and just went back to work, so she is in desperate need of easy meals. Her first week back to work, and she had ZERO time to do ANYTHING but work and take care of her kid.
I’m a fur-mom, so I know nothing about raising an actual human, but I’m sure a lot of you can relate. She didn’t have a spare second to do dishes or laundry or anything for the house this week, let alone have time for just herself.
Anyhoo, my point is, she was asking me about quick-prep meals, and I was talking to her about some of my go-to recipes. Most of those are slow-cooker recipes because that’s my favorite way to ‘cook’. Aside from this Slow-Cooker Chicken Paprikash, I suggested this Slow-Cooker Honey Mustard Chicken (my fave!), Slow-Cooker Coconut Curry Chicken (as good as take-out!), and Slow-Cooker Thai Peanut Chicken.
I made these Salsa Chicken Fajitas from chicken that I threw into the slow-cooker with a bottle of salsa – that’s it. Just two ingredients, and it’s super versatile. I even make oats in the slow-cooker regularly, and here’s a good PB&J oats recipe.
Oh, oh… I almost forgot: these Crock-Pot Cinnamon Apples, and a Fireball version. Omg, those are like apple pie filling without the crust – we put them on everything! Oats, yogurt… endless possibilities.
One of my favorite chicken dishes is Chicken Paprikash, but what I didn’t have was a slow-cooker version, and that’s practically a basic need in my life. Whatever I love to eat, it needs to be adapted into a slow-cooker recipe. Otherwise, I don’t have the time or energy to make it, sadly!
So I’m sharing my version of Slow-Cooker Chicken Paprikash. Not a long list of ingredients, and they’re pretty basic pantry items.
You can drop everything into a slow-cooker in about 10 minutes, so prep time is short for this Slow-Cooker Chicken Paprikash. It’s very hearty and filling too.
The chicken is tender and flavorful, and the creamy paprika sauce is smoky and tangy. This is a pretty light version of Slow-Cooker Chicken Paprikash – not loaded with butter, and I used light sour cream. You could even substitute Greek yogurt, we do that too.
If you’re a fan of the traditional dish, it never hurts to have a Slow-Cooker Chicken Paprikash recipe on hand!
Slow-Cooker Chicken Paprikash
Ingredients
- 6 boneless skinless chicken breasts, cut into 1-inch pieces
- 2 large yellow onions chopped
- 1 - 24 oz. jar roasted garlic tomato sauce
- 3 tbsp. paprika divided
- 2 tbsp. Better Than Bouillon Chicken Soup base
- 1 tsp. garlic salt
- 4 tbsp. butter melted, divided
- 2 tbsp. flour
- 1 - 16 oz. container sour cream low-fat is fine
- salt & pepper to taste
Instructions
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In a large slow cooker, stir together chicken, onions, tomato sauce, 1 tbsp. paprika, bouillon, garlic salt, and 2 tbsp. butter.
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Cover, and set slow cooker to 'low'. Cook for about 6 hours, or until chicken is tender.
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In a small bowl, combine flour and remaining melted butter.
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Whisk into the slow cooker.
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Cover, and set slow cooker to 'high'.
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Cook for 15 minutes, or until sauce is thickened.
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Turn off slow cooker, and remove from heat.
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Stir in remaining paprika, and sour cream.
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Salt & pepper to taste, and serve hot over rice or noodles.
Update 3/23/19: A reader left a wonderful tip regarding this Slow-Cooker Chicken Paprikash: “We put 1T hot Hungarian paprika and 1T sweet Hungarian paprika at the beginning, and 2T sweet at the end.” I love the idea of mixing together hot and sweet paprika, and I’m going to try too, but I wanted to share her lovely tip in the blog post so you don’t miss it. This is a fabulous idea!
If you try this Crock-Pot Chicken Paprikash, please do let me know, and let me know if you have any tips or feedback! I love to hear your thoughts!
Stephanie says
July 11, 2017 at 8:25 pmHi!!! Any specific kind of paprika (hot, regular, Hungarian) you like to use!? I’m trying your recipe tomorrow!!!! It looks delicious:)THANK YOU!
Sarah says
July 11, 2017 at 11:04 pmHi!! For the last year or so, I’ve been using homemade paprika from peppers that my brother grew – I’ve been soooo spoiled by fresh paprika! I haven’t bought any in a while. I wish I could be more help, but I would go with what you tend to prefer… maybe just regular? You can always add more in at the end too, if you decide you want it to have more kick! I hope you love the recipe. Please let me know how it turns out for you. 🙂
Renate says
January 20, 2018 at 6:52 amCan this be doubled? What ingredients would get doubled besides the chicken?
Sarah says
January 21, 2018 at 9:44 pmYou can definitely double it if you have a slow-cooker big enough! I would double everything!
Marsha says
October 14, 2018 at 5:52 pmI know the traditional recipe calls for sour cream but I think it tastes better without it. Tastes really good. I would give it 5 stars, if it wasn’t for the sour cream
Sarah says
October 16, 2018 at 10:39 amI’ve never seen a Chicken Paprikash recipe without sour cream, so I sorta wish you hadn’t taken a star off for something that’s super personal preference, but I do thank you very much for your feedback and comment! 🙂 Glad you mostly enjoyed it, Marsha!!
Elizabeth says
February 23, 2020 at 4:03 pmI personally do not cook the chicken paprikash with sour cream. It is ALWAYS served on the side for those who like it. I also do not use boneless chicken and I definitely brown my seasoned chicken parts prior to putting them in the slow cooker. I only use the dark meat plus the wings. Much more flavor, especially when made with the bone in dark and wing meat.
Sarah says
February 24, 2020 at 7:55 amDefinitely think that sounds more flavorful, I just happen to really prefer white meat and chicken breast, so most of our cooking isn’t with thighs or drumsticks, but this recipe can certainly be accommodated to different preferences!! And to me, I can’t think of Chicken Paprikash without sour cream, but to each his own! I don’t even know that many people who don’t like sour cream — we’ve made this with Greek yogurt too. Either way, I don’t know a whole lot of people that would rather not have it. Thanks for sharing your tips!!
rohimic says
October 18, 2018 at 2:44 amLet have a look on the recipe of honey paprika chicken tenders, try it and have fun.
Rachael says
January 5, 2019 at 4:47 pmThe Roasted Garlic tomato sauce that this recipe calls for… is it a can of tomato sauce I’m looking for or a jar of pasta sauce? I’m really looking forward to trying this and using it as a quick meal after our baby arrives in the coming weeks.
Sarah says
January 6, 2019 at 6:38 pmHey there! A jar of pasta sauce – you could really use any variation of pasta sauce, but we tend to usually have the Barilla Roasted Garlic! Good luck with your delivery, and congratulations!!
J.J. says
March 3, 2019 at 1:21 pmHi, this looks really great! What size crock pot / slow cooker do you use? Thanks!
Sarah says
March 3, 2019 at 5:15 pmMine’s not huge – I think it’s a 4-quart! Yes, I love this recipe. It’s one of my go-to slow-cooker recipes. 🙂 Please let me know what you think if you try it!
Jennifer says
March 22, 2019 at 1:07 pmWe make this ALL the time. This is our absolute favorite crock pot dish. Our best results have been with fresh chicken (not frozen), about 3 huge breasts. We use 1 large sweet onion chopped into big pieces. They stay crisper that way. We put 1T hot Hungarian paprika and 1T sweet Hungarian paprika at the beginning, and 2T sweet at the end. I don’t like the better than bouillon chicken base, so we use just Knorr powdered chicken bouillon (same amount, 2T). My crockpot seems to run hot, so I only cook it on low 3 hours or else the chicken is way overcooked. I also make my own sour cream in the instant pot, and it really deepens the flavor profile of this dish. It is still wonderful even with commercial sour cream, though. Thanks for posting this recipe!!! We just love it.
Sarah says
March 23, 2019 at 8:41 amThat’s a great tip about chopping the onion into larger pieces, and I LOVE the idea of uses different kinds of paprika! I must do that. That would probably really kick this up a few notches. Thank you so much for your suggestions! We like the Better than Bouillon a lot! What don’t you like about it? Maybe I’ll try Knorr sometime instead. Thank you again for your tips and for your feedback. I’m so glad you like this recipe!!
Jennifer says
March 29, 2019 at 7:47 amI didn’t like the taste of that chicken base; that was years ago, though, so maybe I should give it another try. And maybe I just got a bad or expired jar! I experimented with the paprika; I tried 2 hot and 3 sweet, and that was too much and too spicy for me. Can’t tell you how much we love this!!!
Sarah says
March 29, 2019 at 5:10 pmI will have to try your base next time! I’m going to see how I like it. So happy you enjoy this dish – thanks again for your tips and feedback. 🙂
Stem Cell Therapy in NYC says
March 27, 2019 at 7:19 amThanks for sharing this. I will surely try this. Yummy
jeff Davis says
August 28, 2019 at 10:36 amI can’t wait to try it. I have my own stove top version that I have made for years, but I love cooking in the crock pot. The 2 types of paprika idea is definitely worth trying.
Sarah says
August 29, 2019 at 8:59 amYes! I agree! I want to do that next time I make this, and I’m planning to make it very soon… haven’t tried it in the Instant Pot yet so that’s my next step. Thanks for your comment!! 🙂
Cathy says
September 17, 2019 at 9:37 pmI test drove this recipe for a book club meeting I’m having with friends tomorrow. The book we are reading is based in Hungary so I was looking for an authentic recipe to try. I went with Jennifer’s recommendation to add the extra paprika and took the time to get it fresh from the European deli. It turned out heavenly, full of flavour and o so creamy. I plan to serve it over spaztle. I plan to serve it to family and more friends in the future. A go-to now!
Sarah says
September 18, 2019 at 12:21 pmYeah, I think her recommendation is spot-on too! I can’t wait to try that myself, and the different kinds of paprika. I’m so glad you looked at notes and comments for the recipe so that you could customize it to your preferences! Thank you for your feedback, and I hope that you all enjoy both the book and the recipe! 🙂
Rob says
October 23, 2019 at 12:50 pmHi, my pet peeve about these online recipes is that all sorts of ‘back story’ happens before the list of ingedients and, often, the cooking instructions! I am looking to make this in a crock pot so the most important consideration is making something that is easy and for which I already own most, if not all, the requisite ingredients.
Sarah says
October 24, 2019 at 8:49 amI get that, I understand that feedback, and I do want to be respectful of what readers are looking for and what keeps them coming versus sending them away. But at the end of the day, I started this blog as a hobby, and it remains largely a hobby. It’s a fun, happy place for me, and I share what I feel like. I spend a lot of time and energy on it, and I want to feel satisfied with what I create and share, and part of that is sharing why I made something. Thank you for stopping by!
Stephanie Misangyi says
October 30, 2019 at 3:43 pmHey I’ve made this once before and it was a hit. How long would I cook it on high or is that not recommended for this?
Sarah says
October 31, 2019 at 7:44 am2-3 hours on high depending on your slow-cooker, and I’m actually planning to make this in my Instant Pot this weekend — I haven’t tried that yet. I feel like most things are more tender when you can do the low-and-slow route, but this can be made on high, and you should still have good results!
Helena says
November 6, 2019 at 2:18 amWould there be any way to avoid having to add the base/bouillon? Just curious if that could be substituted out or if it would ruin the flavour profile. Thank you for posting!
Sarah says
November 6, 2019 at 6:10 pmHi there! You can leave it out… I do think it adds a punch of flavor, but you can get by without it! Just made this over the weekend, and it’s a favorite stand-by dinner recipe of ours. Hope you like it! If you try it, let me know! 🙂
Amy says
January 31, 2020 at 8:54 pmI have had so many variations of chicken paprikash mainly because half of all of my relatives are Hungarian. I never write reviews but I had to this time. I absolutely love! this recipe! Full of flavor! The first time I made it the more traditional with drums and thighs (skin on )and I browned first in the skillet and proceeded with your recipe! Outstanding. Tonight I didn’t have time so I did chicken breasts no crockpot time but in a large skillet Outstanding again! This will be my go to for now on. Thank you for sharing.
Sarah says
February 2, 2020 at 9:10 amWhat an awesome idea to use skin-on drums and thighs… those are probably so flavorful and melt-in-your-mouth. I will have to try that — such a good tip! For a healthier option, the chicken breasts definitely turn out great too. We’ve been making this in the instant pot recently with success as well. So happy to hear this was a hit for you, thank you so much for sharing your feedback!!!! 🙂
Rebecca Broadbent says
February 10, 2020 at 1:54 pmHi there! Because I’m lazy and I don’t want all that extra butter, I’m just going to add Greek yoghurt straight to the dish. I’ll let you know how it goes!
Sarah says
February 10, 2020 at 9:15 pmHey there! Oh… that’s an interesting idea, I wonder how that will go! That could be awesome, please do let me know how it goes! Good luck!! 🙂
Devin says
May 16, 2020 at 9:40 pmJust wanted to say, I’ve been using this recipe for a few years and it’s been awesome every time. It’s one of the few recipes my mom really enjoys and asks to take home for some leftovers for later.
Sarah says
May 18, 2020 at 8:13 amOmgosh, thank you for sharing that with me. It honestly warms my heart to hear when people find a recipe they like, it turns out well for them, and they come back to it. I’m so happy you found a keeper. I love that your mother likes it too!! One of the best things about cooking and baking is to make things for the people you love. Thank you for letting me know, that is so wonderful to hear. 🙂
Cait O says
May 29, 2020 at 1:42 pmMy husband and I made this yesterday for dinner and it was absolutely delicious! Since it was just the two of us, I cut the recipe *pretty much* in half. I used a 15oz can of regular pasta sauce and added about a tsp of minced garlic (since the recipe calls for garlic tomato sauce). I also used about 2 tbsp paprika rather than 1.5, cause I wasn’t paying attention… but it turned out great!! We ate it with basmati rice and naan. SO. GOOD. I tasted it before adding the sour cream (curious after reading comments), but personally found it way tastier after adding it. Our crockpot only has a handful of settings, and we put it on high for about 5 hours. Definitely a new favorite recipe, thank you for sharing!!
Hannah says
September 21, 2020 at 4:07 pmThis has been my go-to chicken paprikash recipe for a few years, since I visited my sister in Budapest during her study abroad, and first tasted the dish. I still have hot and sweet Hungarian paprika from that trip, and they both somehow still tastes great in this recipe! Thanks for sharing! (I also can’t imagine preferring this without the Hungarian staple of sour cream :P)
Sarah says
September 22, 2020 at 9:47 amOmgosh, you are SOOO lucky to have Hungarian paprika!! That’s amazing, that would really make this dish so excellent. This is a really popular recipe, and it honestly warms my heart to hear how much people like it. Thank you for sharing your thoughts and feedback. 🙂 Right?? Is it really paprikash without sour cream?? Haha! 🙂 Thanks, Hannah!
Kate says
September 22, 2020 at 7:02 pmBorn and raised Hungarian, now living in the U.S. I love this recipe and the combination of a meal that reminds me of home but is easy to make in the crock pot.
Sarah says
September 23, 2020 at 8:00 amYay!! I’m so happy to hear that! Do you have a favorite brand or kind of paprika that you find in the U.S.? I’d love to know if you have a favorite! I’m so glad you like this recipe. Thank you for sharing your thoughts. 🙂
Derrek VanDeusen says
April 15, 2021 at 8:43 amWhen you add the chicken base, do you need to add it to water ( I’m using knorrs chicken cubes)
Sarah says
April 15, 2021 at 10:36 amHi! It doesn’t need additional liquid than the ingredients already called for, but since it’s cubes instead of paste, what I’d do is crush them up and dissolve them in a little bit of water so that it can distribute more readily. I would just crush and mix with a tablespoonful or two of water, and that’s it. Make sense? Thanks!