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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.
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Prep Time 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Comfort Food
Ingredients Method Notes

Ingredients
  

  • 1 medium onion chopped2 ½ pounds boneless skinless chicken thighs or chicken breasts1 (10.5 oz) can cream of chicken soup5 teaspoons paprika (smoked, sweet, or your favorite variety)½ teaspoon kosher salt½ teaspoon ground black pepper1 cup sour creamOptional garnish: chopped parsley or sliced green onionsOptional thickeners:– 1 tablespoon cornstarch mixed with 1 tablespoon water– or ½ teaspoon xanthan gum mixed with ½ teaspoon olive oil

Method
 

  1. Spray the inside of your slow cooker with nonstick spray. Add the chopped onions and chicken thighs (or breasts).
  2. 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.
  3. Cover and cook on low for 5 to 7 hours, or until the chicken is fully cooked and the onions are tender.
  4. Once cooked, remove the chicken and keep it warm.
  5. 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.
  6. 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.
  7. Return the chicken to the slow cooker and coat it in the sauce, or serve the sauce poured over top.
  8. Serve hot over egg noodles, mashed potatoes, riced cauliflower, or roasted vegetables. Garnish with parsley or green onions if desired.

Notes

  • For extra depth, try using smoked paprika for a subtle smoky flavor.
  • You can substitute chicken breasts if you prefer leaner meat, though thighs offer more flavor and tenderness.
  • This recipe is also great for meal prep—leftovers store beautifully in the fridge for 3–4 days.