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A white plate of Chicken with sliced red bell peppers and paprika

Slow Cooker Chicken Paprika

This Slow Cooker Chicken Paprika is covered with Hungarian paprika and colorful vegetables for a melt in your mouth comfort meal.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 338kcal


  • 2 tbsp 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 tbsp Hungarian paprika
  • dash of cayenne pepper
  • salt and pepper to taste
  • 1/2 cup fat free Greek yogurt or sour cream
  • Rice or egg noodles


  • 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.


Calories: 338kcal | Carbohydrates: 6g | Protein: 34g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 321mg | Potassium: 580mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1380IU | Vitamin C: 34.6mg | Calcium: 62mg | Iron: 2.1mg