⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 480 minutes

Total Time: 630 minutes

🍽 Ingredients

• 1.5 lbs Boneless, skinless chicken breasts
• 1 tablespoon Olive oil
• 2 tablespoons Butter
• 2 tablespoons Sweet paprika
• 1 teaspoon Caraway seeds
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 4 cups Chicken broth
• 1 medium, chopped Onion
• 2 cloves, minced Garlic
• 1/2 cup Sour cream or crème fraîche
• 1 batch (optional) Dumplings (recipe below)

📖 Instructions

1. First things first, let's get that chicken prepped! Rinse your boneless, skinless chicken breasts and pat them dry. You want them nice and dry for browning, which I find really enhances the flavor. I typically cut them into 1-inch pieces to ensure even cooking, but if you're lazy like me (don't tell anyone!), you can totally skip the chopping and throw in whole breasts.
2. Next, heat a tablespoon or two of olive oil in a large skillet over medium-high heat. Toss in your chicken and cook it, stirring occasionally, until it's nicely browned on all sides. Don't overcrowd the pan – work in batches if you need to. This step adds some wonderful depth to the flavor, it's not just about prettiness.
3. Now, grab that slow cooker! Transfer the browned chicken to the slow cooker. Honestly, this is one of my favorite parts of slow cooking. Minimal effort, maximum flavor.
4. Next, we're going to make the paprika sauce (my absolute favorite part). In that same skillet, add your butter and melt it over medium heat. Stir in the paprika, caraway seeds, and salt. Cook this mixture for about a minute, while stirring, until fragrant. Be careful not to burn it, as burnt paprika can taste bitter, and we don't want that.
5. Carefully pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan—those bits are pure flavor gold! Give it a good stir. This is important. If you are like me, you are excited now!
6. Pour the broth mixture over the chicken in the slow cooker. Add the onion and garlic, and stir to combine.
7. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be tender and easily shredded. If your chicken cooks too fast, I just let it sit in the juices for a little longer on the warm setting. This isn't rocket science.
8. While the chicken is cooking, I usually start on the dumplings. If you're feeling extra energetic (unlike my husband), you could definitely start this before you start on the chicken.
9. About 15 minutes before you plan to serve, stir in the sour cream or crème fraîche, then gently fold in the dumplings. If you aren't using dumplings, skip this step. Cover and allow the dumplings to cook for 15 minutes, or until they are cooked through. You want them soft, pillowy dumplings that are perfect with this dish.
10. Once the dumplings are cooked and fluffy, it's time for the grand finale. Taste and adjust seasoning. You might want more paprika, salt, or pepper. I always add more paprika. It's my thing. Add a little extra sour cream if you want a richer, creamier paprikash. Then garnish with fresh parsley before serving. Enjoy!

📝 Notes

• Feel free to adjust the amount of paprika to your liking. Some people like a milder flavor, while others prefer a more intense paprika taste.
• If you don't have caraway seeds, you can omit them, or use cumin as a substitute.
• For extra flavor, add a bay leaf to the slow cooker during cooking.
• Serve this dish over egg noodles, rice or mashed potatoes for a more complete meal.