Slow Cooker Chicken Paprikash

Slow Cooker Chicken Paprikash

Traditionally Hungarian, paprikash has found a foothold in the Midwest with many a grandma bringing a bit of the Old World to American kitchens.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings


  • 2 1/2 lbs bone-in, skin-on chicken thighs (We prefer dark meat for this)
  • 3/4 cup broth
  • 2 medium onions, roughly chopped
  • 3 cloves garlic, diced
  • 1 bell pepper, roughly chopped
  • 2 tbs tomato paste
  • 2 tps sweet paprika (Plus extra for garnish)
  • 1 tbs hot paprika
  • 1 tsp crushed caraway seeds
  • 1/2 cup sour cream
  • Fresh dill, for garnish


  • Brown both sides of chicken thighs in a skillet heated to medium-high.
  • Transfer chicken to slow cooker, then use broth in hot skillet to loosen stuck on pieces. Pour broth into slow cooker.
  • Combine all ingredients except the sour cream and dill in the slow cooker.
  • Cover and cook until meat is tender and falling off the bone, about 5-6 hours on low or 3-4 on high.
  • Stir sour cream into slow cooker just before serving. Serve over rice, noodles, or spaetzle, top with fresh dill, and enjoy!