Chicken Paprikash (Braised or Slow Cooker Recipe)

Some recipes just feel like a warm blanket on a cold day — and this Slow Cooker Chicken Paprikash is one of them. Tender chicken thighs simmer away in a silky, paprika-rich sauce while you go about your day, and by the time dinner rolls around, all you need to do is make the noodles or potatoes.

It’s my kind of set-it-and-forget-it meal — minimal prep in the morning, big payoff in the evening. And the smell that greets you when you walk in the door? Pure happiness.

Why This Recipe Has a Permanent Spot in My Meal Rotation

I first started making chicken paprikash after a trip to a Hungarian restaurant years ago. The smoky-sweet sauce hooked me instantly, but I rarely had the time to make it on the stovetop after work. Once I adapted it to my slow cooker, it became a regular in my kitchen.

What makes this version so great is the combination of Hungarian sweet paprika and smoked paprika. Sweet paprika gives it that classic, mellow flavor, while smoked paprika adds a deeper, more complex note that feels like it’s been slow-simmering for hours — because it has.

My Kitchen Tips for the Best Chicken Paprikash

• Brown the chicken first – It’s tempting to just throw everything into the slow cooker, but taking a few minutes to sear the thighs locks in flavor and gives you that beautiful golden color.
• Use bone-in, skin-on thighs – They stay juicier and add richness to the sauce as they cook.
• Check for doneness – I pull out my instant-read thermometer around the 4-hour mark. You’re aiming for 165°F.
• Balance the flavors – The sour cream and heavy cream come in at the end to round everything out. Add them slowly so the sauce stays smooth.
• Adjust the paprika heat – I like a mix of sweet and smoked, but you can toss in a pinch of hot paprika if you want more warmth.

Ingredients You’ll Need

• Chicken thighs – Bone-in and skin-on for best flavor, but boneless works too.
• Onion & garlic – The aromatic base of the dish.
• Salt & pepper – Season the chicken generously before browning.
• Vegetable oil – For searing.
• Dry white wine – Adds brightness; chicken broth can be swapped in.
• Tomato paste – Deepens the savory profile.
• Hungarian sweet paprika + smoked paprika – The stars of the show.
• Chicken broth – Builds the sauce.
• Cornstarch & water – Thickens the sauce near the end.
• Sour cream & heavy cream – Make it luxuriously creamy.
• Parsley – For a fresh finishing touch.

How I Make It

1. Prep & brown – Pat chicken dry, season well, then sear on both sides until golden.
2. Load the slow cooker – Add chicken, onions, and garlic. Pour in the wine.
3. Mix the sauce base – Stir tomato paste, both paprikas, and chicken broth together, then add to the slow cooker along with bay leaves.
4. Cook low & slow – Cover and cook on low for about 4–5 hours, checking for doneness.
5. Thicken – Remove chicken and bay leaves. Whisk cornstarch with cold water, stir into sauce, and cook on high for 15 minutes.
6. Finish with cream – Whisk sour cream and heavy cream together, then stir into the sauce. Return chicken and warm through.
7. Serve – Over buttered noodles, rice, or mashed potatoes with a sprinkle of parsley.

Serving Ideas I Love

• Buttered egg noodles – The classic choice.
• Garlic mashed potatoes – A cozy, stick-to-your-ribs pairing.
• Rice or cauliflower rice – For a lighter option.
• Crusty bread – To mop up every drop of sauce.

Storing & Reheating

• Fridge – Keeps up to 5 days in an airtight container.
• Reheat – Low heat on the stovetop is best. Add a splash of broth or cream if the sauce thickens too much.
• Freezer – Cream sauces can separate, so I usually enjoy this fresh.

FAQs

Can I use chicken breasts?
Yes, but they cook faster. Check for doneness around the 3–4 hour mark to prevent drying out.

Do I have to use both paprikas?
No, but the sweet + smoked combo is what gives the sauce its depth. If you skip smoked paprika, the flavor will be milder.

Can I make it spicier?
Yes — add a pinch of hot paprika or cayenne.

What wine works best?
Sauvignon blanc or pinot grigio. You just want something dry and crisp.

Can I skip browning the chicken?
You can, but you’ll miss out on that richer flavor and golden color.

Final Thought

This Slow Cooker Chicken Paprikash is proof that a little morning prep pays off in a big way at dinnertime. The chicken is fall-apart tender, the sauce is silky with just the right amount of paprika warmth, and the whole dish feels like something special — even though your slow cooker did most of the work. Whether you’re serving it on a snowy evening or just craving comfort food, this one’s a keeper.

Also try these Crockpot Chicken recipes:-

• Creamy Ranch Slow Cooker Chicken
• Crockpot Homemade Chicken Broth
• Crockpot Chicken Quesadillas