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Crockpot Chicken Paprikash

Crockpot Chicken Paprikash is a slow-cooked Hungarian-inspired dish featuring tender chicken thighs simmered in a smoky paprika sauce with onions and bell peppers. The dish develops a rich, thick sauce with vibrant flavors, resulting in melt-in-your-mouth meat and a comforting, hearty appearance. It’s an easy, hands-off recipe perfect for busy weeknights or lazy weekends, with a satisfying, velvety texture.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Hungarian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs preferably
  • 1 large onion thinly sliced
  • 2 medium bell peppers red or yellow, thinly sliced
  • 2 tablespoons smoked paprika fresh and vibrant
  • 1 cup chicken broth preferably low sodium
  • 1/2 cup sour cream for stirring in at the end
  • 1 teaspoon garlic powder
  • salt and pepper to taste

Equipment

  • 6-quart slow cooker
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring spoons
  • Meat thermometer

Method
 

  1. Pat the chicken thighs dry and season them generously with salt and pepper. Place a large skillet over medium-high heat and sear the thighs skin-side down until golden brown and crispy, about 4-5 minutes. Flip and sear the other side for another 2-3 minutes, then transfer the chicken to your slow cooker.
  2. In the same skillet, add the sliced onions and bell peppers. Cook until they soften and become fragrant, about 5 minutes, scraping up any browned bits from the pan. Transfer the vegetables to the slow cooker on top of the chicken.
  3. In a small bowl, whisk together the smoked paprika, garlic powder, and chicken broth until smooth and vibrant. Pour this mixture over the chicken and vegetables in the slow cooker, ensuring the chicken is partially submerged.
  4. Cover the slow cooker and cook on low heat for 6 hours. During this time, the chicken will become tender, and the aromas of smoky paprika will fill your kitchen.
  5. Once the cooking time is up, check that the chicken reaches an internal temperature of 75°C (165°F). Carefully remove the chicken thighs and set aside. Stir in the sour cream into the sauce in the slow cooker, mixing until smooth and creamy.
  6. Return the chicken thighs to the slow cooker and let them sit in the sauce for 5 minutes to absorb all the flavors. Serve hot, spooning the rich, velvety sauce over the tender chicken and vegetables.

Notes

For added authenticity, garnish with chopped fresh parsley. Serve with noodles, rice, or crusty bread to soak up the flavorful sauce.