Slow Cooker Chicken Paprikash

Slow Cooker Chicken Paprikash has tender chicken in a rich sweet paprika tomato sauce finished with sour cream. Serve over noodles, rice, or potatoes.

Course Dinner

Cuisine chicken, Crockpot, Slow Cooker

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 319kcal

Equipment

Slow Cooker

Ingredients

4 boneless skinless chicken breasts cut into chunks
1 large yellow onion chopped
1 can diced tomatoes with juice
2 tablespoons sweet paprika
2 teaspoons garlic powder
1 cup sour cream
Salt and pepper to taste
Fresh parsley for serving

Instructions

Add the chicken, onion, diced tomatoes with their juice, paprika, garlic powder, salt, and pepper to the slow cooker. Stir gently to combine.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
Stir in the sour cream until the sauce is smooth and creamy. Taste and adjust the salt and pepper as needed.
Sprinkle with fresh parsley and serve over noodles, rice, or mashed potatoes.

Notes

Chicken thighs can be substituted for the chicken breasts.
Fresh, good-quality sweet paprika will give you the best flavor.
Always stir the sour cream in after the chicken has finished cooking.
For a slightly thicker sauce, remove the lid and cook on LOW for another 15–20 minutes before stirring in the sour cream.

Storage and Reheating

Store leftover chicken paprikash in an airtight container in the refrigerator for up to 3–4 days.
Reheat it gently on the stovetop over low heat or in the microwave in shorter intervals, stirring occasionally. Avoid overheating the sauce since very high heat can cause the sour cream to separate.
Because sour cream sauces can change texture after freezing and thawing, this dish is best enjoyed fresh or refrigerated. If you plan to freeze it, freeze the chicken and tomato mixture before adding the sour cream, then thaw, reheat, and stir in fresh sour cream before serving.

Nutrition