Name: Crockpot Chicken Paprikash Recipe
Prep time: 10 min
Cook time: PT-491932H59M11S
Total time: PT-491932H59M11S
Cuisine: Hungarian
Ingredients: 4 boneless skinless chicken breasts, cut into chunks; 1 large yellow onion, chopped; 1 can (14.5 oz) diced tomatoes with juice; 2 tbsp sweet paprika; 2 tsp garlic powder; Salt and pepper to taste; 1 cup sour cream; Fresh parsley for serving

Jump to Recipe

Introduction

This Crockpot Chicken Paprikash is a comforting and creamy dish that’s perfect for busy days. With tender chicken simmered in a paprika-spiced sauce, it’s a flavorful twist on a classic Eastern European favorite.

A close-up view of a creamy tomato chicken stew inside a black pot, showing thick orange-pink sauce with visible chunks of red tomatoes and white pieces of onion, garnished with small bits of green herbs. Large pieces of tender white chicken are mixed throughout the sauce, and a wooden spoon scoops some of the stew, highlighting the texture and color contrast between the creamy sauce and the fresh ingredients. The pot sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts, cut into chunks
1 large yellow onion, chopped
1 can diced tomatoes with juice
2 tbsp sweet paprika
2 tsp garlic powder
1 cup sour cream
Salt and pepper to taste
Fresh parsley for serving

Instructions

Step 1: Add the chicken, onion, diced tomatoes with juice, sweet paprika, garlic powder, salt, and pepper into the slow cooker.
Step 2: Gently stir to combine all the ingredients evenly.
Step 3: Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken is tender and cooked through.
Step 4: Stir in the sour cream until the sauce is smooth and creamy.
Step 5: Taste and adjust the seasoning as needed, then serve topped with fresh parsley.

Tips & Variations

For a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce excess liquid.
Use Greek yogurt instead of sour cream for a tangier flavor and lighter option.
Add sliced mushrooms with the onions for extra earthiness and texture.
Serve over egg noodles, rice, or mashed potatoes to soak up the rich sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. To prevent sour cream from curdling, reheat over low heat and add sour cream fresh when warming if preferred.

How to Serve

The dish shows a white bowl filled with pieces of white chicken breast covered in a creamy orange sauce with chunks of red tomatoes and white onion pieces mixed in. The chicken is topped with a sprinkle of reddish paprika and small green parsley bits scattered over the top. The sauce pools around the chicken, creating a smooth texture that contrasts with the chunky tomato and onion pieces. The background is a white marbled texture with a striped towel partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier during slow cooking. Adjust cooking time if needed to ensure they are cooked through.

Is it possible to make this recipe on the stove?

Yes, you can simmer the ingredients on low heat in a covered pot for about 45 minutes to 1 hour until the chicken is tender, then stir in sour cream at the end.