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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.
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Prep Time
15
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
15
minutes
mins
Servings
6
servings
Ingredients
1x
2x
3x
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
Instructions
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!