Craving a dish that’s bursting with flavor but ridiculously easy to make? Look no further than this incredible Slow Cooker Chicken Paprikash. Imagine tender, fall-off-the-bone chicken swimming in a velvety, paprika-infused sauce that’s both rich and comforting. It’s the ultimate set-it-and-forget-it meal that tastes like you’ve been simmering it for hours. Perfect for a cozy weeknight dinner or for wowing guests, this dish is a guaranteed crowd-pleaser. Serve it over a bed of fluffy cauliflower rice for a truly unforgettable meal.
Ingredients
• 8 large bone-in chicken thighs, 1.6 kg or 3.5 lb, trimmed of excess fat and skin (or 1.2 kg or 2.7 lb boneless chicken)
• Salt and pepper to taste
• 2 tablespoons ghee or other healthy cooking fat, 30 g or 1.1 oz, divided
• 1 medium yellow onion, 110 g or 3.9 oz, chopped
• 2 cloves garlic, minced
• 1 medium red bell pepper, 120 g or 4.2 oz, sliced
• 1 medium green bell pepper, 120 g or 4.2 oz, sliced
• 1 cup chicken stock, 240 ml, divided
• 1 teaspoon dried marjoram
• 1/4 cup paprika, 28 g or 1 oz, divided
• 1 cup canned chopped tomatoes, 240 g or 8.5 oz
• 4 egg yolks
• 1 cup full-fat sour cream, 230 g or 8.1 oz
• Fresh parsley for garnish
• Suggested sides: cauli-rice or shirataki rice
Instructions
1. Preheat your slow cooker. Season the chicken thighs generously with salt and pepper on all sides.
2. Heat 1 tablespoon of ghee in a large skillet over medium-high heat. Place the chicken thighs skin-side down in a single layer and cook for 5 minutes until the skin is golden and crisp. Flip and cook for another 3 minutes. Remove the chicken and set aside.
3. Add the remaining 1 tablespoon of ghee to the skillet. Add the chopped onion and cook for 5-8 minutes until softened and lightly browned. Stir in the minced garlic and sliced peppers and cook for one minute until fragrant.
4. Pour in 1/2 cup of the chicken stock to deglaze the pan, scraping up any browned bits. Stir in the marjoram, black pepper, 1 tablespoon of the paprika, and the chopped tomatoes. Bring the mixture to a simmer.
5. Transfer the sauce mixture to the slow cooker. Nestle the browned chicken thighs into the sauce. Cover and cook on low for 5 hours.
6. After 5 hours, gently remove the chicken from the slow cooker and set aside. In a separate bowl, whisk the egg yolks with the remaining 1/2 cup of chicken stock. Slowly drizzle this mixture into the slow cooker, stirring constantly to prevent curdling.
7. Stir in the remaining 3 tablespoons of paprika and the sour cream until well combined. Return the chicken to the slow cooker, cover, and cook on low for another hour.
8. Garnish with fresh parsley before serving. Taste and adjust seasoning if needed. Serve hot with cauliflower rice or shirataki rice.
Nutritional Information
• Nutrition Facts
• Serving Size: 1 (without side dish)
• Calories: 632 kcal
• Total Carbs: 7.2 g
• Fiber: 2.3 g
• Net Carbs: 4.9 g
• Protein: 24.8 g
• Fat: 56 g
• Macronutrient Ratio: Carbs (3%), Protein (16%), Fat (81%)
Pro Tips
• For a dairy-free version, substitute the sour cream with 3/4 cup (180 g) of full-fat coconut cream mixed with 2 tablespoons (30 ml) of lemon juice or apple cider vinegar.
• Don’t skip searing the chicken! This step creates a deep, rich flavor base for the entire dish that you can’t get from the slow cooker alone.
• Use high-quality sweet Hungarian paprika. It is the star ingredient, and a good quality brand will make a noticeable difference in the flavor and color of your paprikash.
• To ensure a silky, smooth sauce, temper the sour cream and egg yolk mixture. Whisk a few spoonfuls of the hot liquid from the slow cooker into the sour cream mixture before slowly stirring it all back into the pot. This prevents it from curdling.
FAQ
Q: What kind of paprika is best for this recipe
A: For the best flavor and color, use a high-quality sweet Hungarian paprika. It is the star ingredient and a good quality brand will make a noticeable difference in your chicken paprikash.
Q: Do I have to sear the chicken before slow cooking
A: Yes, searing the chicken is a crucial step that should not be skipped. It creates a deep, rich flavor base for the entire dish that you can’t achieve from the slow cooker alone.
Q: Can I use boneless chicken instead of bone-in thighs
A: Absolutely. You can substitute the 1.6 kg (3.5 lb) of bone-in chicken thighs with 1.2 kg (2.7 lb) of boneless chicken.
Q: How can I make this chicken paprikash dairy-free
A: To make a dairy-free version, substitute the sour cream with 3/4 cup (180 g) of full-fat coconut cream mixed with 2 tablespoons (30 ml) of lemon juice or apple cider vinegar.
