Can I use bone-in, skin-on chicken thighs instead of boneless, skinless chicken breasts?

Yes, you can substitute bone-in chicken thighs. Just be aware the cooking time might need to be adjusted slightly, and you may want to check for doneness earlier. Bone-in pieces tend to cook a bit faster.

Can I add other vegetables to this recipe?

Absolutely! Paprikash is wonderfully adaptable. Feel free to add other vegetables like carrots, celery, or potatoes. You could also experiment with different types of peppers, such as poblanos or bell peppers, but keep in mind they may require slightly less cooking time.

Are the dumplings essential to the recipe?

The dumplings are optional, but they add a lovely, comforting texture to the paprikash. If you omit them, the recipe is still delicious!

How should I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The flavors deepen even more on the second day, trust me!

Can I freeze this recipe?

While I haven't tried freezing this specific recipe, many slow cooker recipes freeze well. I recommend letting it cool completely, then portioning it into freezer-safe bags or containers. Make sure to label and date them. When reheating, defrost it slowly in the refrigerator.

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This slow cooker chicken paprikash recipe is a heartwarming classic, perfect for a chilly evening. Imagine a rich, creamy stew filled with tender chicken, bursting with the aromatic flavors of sweet paprika, caraway seeds, and a hint of sour cream. It’s the ultimate comfort food, effortlessly made in your slow cooker.

This paprikash recipe is super simple to make, even for beginners. I came across this recipe many years ago, and it has become a firm family favorite. We use this recipe all the time, and I find it so easy to adapt to whatever veggies I happen to have on hand. The beauty of a slow cooker is its forgiving nature; you can be a little loose with the measurements, and it usually still turns out fantastic.

Slow Cooker Chicken Paprikash

Name: Slow Cooker Chicken Paprikash
Prep time: 15 min
Cook time: 8 h
Total time: 10 h 30 min
Yield: 4
Cuisine: Slow-Cooker
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)

This slow cooker chicken paprikash is a flavourful and comforting dish, perfect for a cozy night in. The tender chicken simmers in a rich paprika sauce, creating a truly delicious meal.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 480 minutes

Total Time: 630 minutes

📖 Instructions

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.
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.
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.
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.
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!
Pour the broth mixture over the chicken in the slow cooker. Add the onion and garlic, and stir to combine.
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.
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.
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.
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.