SLOW COOKER CHICKEN PAPRIKASH
EQUIPMENT
5 quart slow cooker or larger
small mixing bowl
INGREDIENTS
3 pounds boneless, skinless chicken breasts cubed
1 small yellow onion thinly sliced
2-3 garlic cloves minced
1 cup diced red bell pepper
1.5 teaspoon sea salt
black pepper to taste
1 bay leaf
2 tablespoons sweet Hungarian paprika
1 tablespoon hot Hungarian paprika replace with sweet to make it mild
1 tablespoon tomato paste
1/4 cup chicken broth
14.5 ounce can diced tomatoes undrained
1 cup full-fat sour cream
INSTRUCTIONS
Place the cubed chicken in a slow cooker and top with onion, garlic, red bell pepper, salt & pepper, and a bay leaf.
In a small mixing bowl, combine the tomato paste, sweet paprika, hot paprika, and chicken broth. Stir until well combined, then drop spoonfuls of the paste over the chicken and veggies.
Pour the can of diced tomatoes and their juices over everything. Do not add sour cream yet. Cook on low for 4-6 hours or until the onions have softened and the chicken has reached an internal temperature of 165° with a meat thermometer.
Stir in the sour cream and continue to cook for 15-20 more minutes or until heated through. Serve the chicken, veggies, and the delicious sauce over egg noodles, spaetzle, rice, or your favorite side. Enjoy!
SAVE THIS RECIPE
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NOTES
If you don't like spicy food, feel free to replace the hot paprika with another tablespoon of sweet paprika.
Full-fat sour cream is best for cooking as it blends better. I use low-fat for raw preparations like dips and topping enchiladas.
If your slow cooker tends to leave onions crunchy, you may want to pop them into the microwave for a minute or so before adding them to the slow cooker.
I highly recommend using freshly bought paprika for this recipe since its flavor is integral to the outcome of the dish!
Slow cooker chicken paprikash is a comforting dish known for its warm, rich flavors. This recipe stands out due to its balance of sweet and hot Hungarian paprika, enhancing the dish’s depth without overwhelming spice levels. When making this dish, the choice of chicken is crucial. Boneless, skinless chicken breasts are ideal as they absorb all the savory flavors from the sauce while keeping the dish lean. Exploring more about paprika is essential, as its quality greatly impacts the flavor of the dish. It’s recommended to use freshly purchased paprika to ensure a vibrant taste, as older spices tend to lose their potency. Additionally, combining the sweet paprika with a dash of hot paprika allows you to control the level of heat, making the dish versatile for various palates. In terms of preparation, layering the ingredients is a key step; ensuring that the chicken remains moist while the vegetables soften during the slow cooking process. A common tip is to soften onions in the microwave briefly if your slow cooker tends to undercook them, ensuring they blend well with the chicken and spices. Serving recommendations include over egg noodles, which soak up the flavor beautifully, or alongside rice or spaetzle for a wholesome meal. Also, for those looking to elevate their presentation and flavor, consider garnishing with fresh parsley or a dollop of additional sour cream before serving. Lastly, don’t forget that slow cooker meals are designed to be simple and forgiving. Feel free to add seasonal vegetables or adjust the spices according to your taste preferences, making this dish a lovely staple in your weeknight dinner rotation.
