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chicken paprika and mashed cauliflower on green platter.

Slow Cooker Chicken Paprika

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  • Author: Deb Belsha
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Hungarian/American


This lightened up version of Chicken Paprikash is not an authentic, traditional Hungarian recipe. But it has the same tender pieces of chicken and a creamy, smoky sauce layered with onions and paprika all cooked in your slow cooker.


Units Scale
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken thighs
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons sweet paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup low sodium chicken broth
  • 1/2 tablespoon Arrowroot powder * (or 1-2 tablespoons flour)
  • 1/2 teaspoon xanthan gum *
  • 14 oz. crushed tomatoes
  • 3/4 cup sour cream, low fat or full fat
  • Optional garnish- sliced sun-dried tomatoes, chopped fresh parsley


  1. Heat 1 1/2 teaspoons oil in large pan.  Cook onions until lightly browned, about 2-3 minutes.  Remove to plate.
  2. Heat remaining oil and brown chicken for 1-2 minutes per side.  
  3. Place chicken in bottom of slow cooker with onions on top.
  4. Pour the tomatoes, spices and broth over top, stir to combine.
  5. Cover and cook for 4-6 hours on low.  Test chicken at 4 hours with a meat thermometer.  If it registers 165°F., it is done. Every slow cooker is different, so you may need to cook another 1-2 hours.  
  6. Remove chicken to platter, cover with aluminum foil. 
  7. Stir together a 1/2 cup of the liquid from slow cooker with sour cream.  Pour into cooker and stir to combine.
  8.  In a cup, stir the reserved broth and thickener of choice (flour, xanthan gum/arrowroot powder).  Mix well and press out any lumps.  Pour into slow cooker and stir to thicken sauce. Return chicken to cooker, stir to combine with sauce and heat through for about 5 minutes.
  9. Serve over noodles, mashed potatoes or mashed cauliflower.


* You can use 1-2 tablespoons of flour or cornstarch as the thickener for the sauce.  Make the "slurry" the same way by add the broth to it and stirring well, pressing out lumps before adding to slow cooker.

*Use room temperature sour cream to prevent curdling in the sauce.

*After chicken is thoroughly cooked, taste taste the sauce to see if you would prefer more paprika.  Everyone's taste is different and it is always best to start with less and add more if needed.

*Leftovers will keep in the refrigerator for up to 3 days.