Slow Cooker Chicken Paprika is a must-try recipe!
This Slow Cooker Chicken Paprika is the kind of cozy meal that brings people to the table with its savory aroma and creamy, paprika-spiced sauce. Tender chicken thighs simmer low and slow with onions and a simple sauce before being finished with a touch of sour cream. Serve it over noodles or mashed potatoes for a true comfort food experience.
- Prep Time: 10 minutes
- Cook Time: 5–7 hours (on low)
- Total Time: 5 hours 10 minutes to 7 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American, Comfort Food
Ingredients
1 medium onion, chopped
2 ½ pounds boneless skinless chicken thighs or chicken breasts
1 (10.5 oz) can cream of chicken soup
5 teaspoons paprika (smoked, sweet, or your favorite variety)
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 cup sour cream
Optional garnish: chopped parsley or sliced green onions
Optional thickeners:
– 1 tablespoon cornstarch mixed with 1 tablespoon water
– or ½ teaspoon xanthan gum mixed with ½ teaspoon olive oil
Instructions
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Spray the inside of your slow cooker with nonstick spray. Add the chopped onions and chicken thighs (or breasts).
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In a small bowl, stir together the cream of chicken soup, paprika, salt, and black pepper. Pour this mixture over the chicken and onions in the slow cooker.
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Cover and cook on low for 5 to 7 hours, or until the chicken is fully cooked and the onions are tender.
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Once cooked, remove the chicken and keep it warm.
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In a bowl, mix 1 cup of the hot liquid from the slow cooker with the sour cream. Stir the sour cream mixture back into the slow cooker.
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If you’d like a thicker sauce, stir in your chosen thickener (cornstarch slurry or xanthan gum mixture). Cook uncovered on low for a few more minutes until thickened to your preference.
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Return the chicken to the slow cooker and coat it in the sauce, or serve the sauce poured over top.
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Serve hot over egg noodles, mashed potatoes, riced cauliflower, or roasted vegetables. Garnish with parsley or green onions if desired.
Notes
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For extra depth, try using smoked paprika for a subtle smoky flavor.
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You can substitute chicken breasts if you prefer leaner meat, though thighs offer more flavor and tenderness.
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This recipe is also great for meal prep—leftovers store beautifully in the fridge for 3–4 days.