This Slow Cooker Chicken Paprika is covered with Hungarian paprika and colorful vegetables for a melt in your mouth comfort meal.
This is probably one of the “prettiest” dishes I have made is as long as I can remember . Beautiful bold colors from the paprika, red peppers and tomatoes make this traditional Hungarian meal a favorite for the whole house.
SLOW COOKER CHICKEN PAPRIKA
It’s your typical slow cooker dump recipe with a little extra step to create the creamy sauce just before serving. If you are short on time in the morning, cut up all your veggies the night before.
Serve it over your choice of rice or egg noodles. We opted for the rice this time.
INGREDIENTS
2 tablespoon coconut oil or olive oil
2 lbs boneless chicken breasts (or thighs)
2-3 cloves garlic, minced
1 large onion, chopped
1 red or orange bell pepper, julienned
1 10 oz can of diced tomatoes (or a large tomato, chopped)
1 cup chicken broth
1 tablespoon Hungarian or sweet paprika
dash of cayenne pepper
salt and pepper to taste
½ cup fat free Greek yogurt or sour cream
Rice or egg noodles
DIRECTIONS
Coat the bottom of slower cooker with oil and place onion on top.
Then place the chicken and garlic on top
Then add pepper strips, tomato, paprika, and cayenne pepper.
Pour the chicken broth over top.
Cover and cook on low for 6 hours or high for 4 hours
After cooking, remove chicken and vegetables from slow cooker
Spoon sour cream into a measuring cup and add a tablespoon of flour.
Add a little of the hot liquid from the slow cooker to the sour cream mixture (to keep it from separating)
Once the sour cream is mixed with the liquid, you can add it back into the slow cooker a little at a time and mix thoroughly.
Add chicken and vegetables back to pot as well, and cook for about 10 more minutes to combine the sauce with the vegetables.
While chicken and sauce is finishing, cook rice (or egg noodles) to serve with the chicken.
Spoon chicken and sauce over the top of the rice or egg noodles.
ENJOY!
Slow Cooker Chicken Paprika
Ingredients
- 2 tablespoon coconut oil or olive oil
- 2 lbs boneless chicken breasts
- 2-3 cloves garlic minced
- 1 large onion chopped
- 1 red or orange bell pepper julienned
- 1 10 oz can of diced tomatoes or a large tomato, chopped
- 1 cup chicken broth
- 1 tablespoon Hungarian paprika
- dash of cayenne pepper
- salt and pepper to taste
- ½ cup fat free Greek yogurt or sour cream
- Rice or egg noodles
Instructions
- Coat the bottom of slower cooker with oil and place onion on top.
- Then place the chicken and garlic on top
- Then add pepper strips, tomato, paprika, and cayenne pepper.
- Pour the chicken broth over top.
- Cover and cook on low for 6 hours or high for 4 hours
- After cooking, remove chicken and vegetables from slow cooker
- Spoon sour cream into a measuring cup and add a tablespoon of flour.
- Add a little of the hot liquid from the slow cooker to the sour cream mixture (to keep it from separating)
- Once the sour cream is mixed with the liquid, you can add it back into the slow cooker a little at a time and mix thoroughly.
- Add chicken and vegetables back to pot as well, and cook for about 10 more minutes to combine the sauce with the vegetables.
- While chicken and sauce is finishing, cook rice (or egg noodles) to serve with the chicken.
- Spoon chicken and sauce over the top of the rice or egg noodles.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Try these other popular comfort dishes too:
Creamy Chicken Casserole
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week and has been pinned to our features board. Thanks so much for sharing with us and don’t forget to pick up your new Red Plate!
Miz Helen
Jhuls
This looks really delicious! I hope I could take a piece right now! Thanks for sharing!
Roseann Hampton
I’m always looking for new chicken recipes! Thanks for sharing!