Crockpot Chicken Paprikash
Everyone knows just how much I love a cozy, comforting crockpot recipe, and this chicken paprikash is my latest creation that I want to share with you! Traditionally it’s simmered on the stovetop, but this slow cooker version keeps all that cozy, paprika-forward flavor while making it much easier to pull off on a busy day. With tender chicken and a creamy, savory sauce, this crockpot chicken paprikash is the kind of low-effort dinner that still feels special.
Why You’ll Love This Recipe:
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A traditional dish that feels familiar, even if it’s new to your kitchen
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An easy way to expand your dinner repertoire with something a little different but still very approachable
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Made in the slow cooker for mostly hands-off cooking
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Simple ingredients you can find at any grocery store
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Pairs perfectly with noodles, rice, or potatoes for a hearty meal
For more recipe inspiration, be sure to also check out my crockpot creamy chicken noodle soup, crockpot stuffed pepper casserole, crockpot beef stroganoff, crockpot spaghetti meat sauce, crockpot chicken curry, and crockpot cabbage roll soup.
Ingredients
Note: There’s a printable recipe card at the bottom of this post!
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Chicken: Boneless, skinless chicken breasts work well here and cook up tender in the slow cooker. You can also use chicken thighs if you prefer a richer, more traditional texture.
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Onion: A yellow onion adds mild sweetness and helps build the base of the sauce as it cooks down.
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Diced tomatoes: Use canned diced tomatoes with their juices. They add body and a little acidity that balances the creamy sauce.
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Sweet paprika: This is the star of the dish, so use a good-quality sweet paprika for the best flavor. Avoid smoked paprika here unless you’re intentionally going for a twist.
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Garlic powder: Keeps things simple and evenly flavored without the risk of garlic burning or overpowering the sauce.
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Sour cream: Stirred in at the end for a creamy, tangy finish. Let it come to room temperature first so it blends smoothly.
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Salt & pepper: Season lightly at the start, then adjust once the sauce is finished.
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Fresh parsley: Adds a pop of freshness and color right before serving.
How To Make Crockpot Chicken Paprikash
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Add the chicken, onion, diced tomatoes, paprika, garlic powder, salt, and pepper to the slow cooker.
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Gently stir to combine.
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Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender.
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Stir in the sour cream until the sauce is smooth and creamy.
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Taste and adjust the seasoning as needed, then serve topped with fresh parsley.
Recipe Notes
Chicken thighs work great too if you prefer extra juicy, richer chicken. For the best flavor, use a good-quality sweet paprika since it’s the star of the dish. Be sure to stir in the sour cream at the end of cooking so the sauce stays smooth and creamy. Take it slowly for the best texture!
Variations
You can easily tweak this crockpot chicken paprikash to fit what you have in your kitchen.
Chicken thighs can be used in place of breasts if you want extra tenderness and a richer result.
Adding mushrooms gives the dish a cozy, earthy feel, while bell peppers add a little sweetness and color.
For deeper flavor, try a small pinch of smoked paprika alongside the sweet paprika. Just don’t overdo it! If you like a little heat, finish with chili flakes or a pinch of cayenne. And for an extra creamy sauce, stir in a bit more sour cream right at the end.
Serving Ideas
This dish is best served over something that can soak up all that creamy sauce. Egg noodles are the classic, cozy choice, but rice works just as well and catches every bit of flavor. Mashed potatoes lean fully into comfort food territory, while roasted potatoes are great if you want something a little heartier. Add a simple green salad or some steamed vegetables on the side and dinner is sorted with the least possible amount of fuss!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave using lower power, stirring often so the sauce stays smooth. If you plan to freeze this dish, it freezes best before adding the sour cream. Cook the recipe as directed, let it cool, then freeze. After reheating, stir in the sour cream for the best texture and flavor.
FAQs
Can I make this without tomatoes?
Yes. You can skip the tomatoes and add a little chicken broth instead. The flavor will be slightly different, but still cozy and comforting.
Will low-fat sour cream work?
It will work, but the sauce may be thinner and more likely to split. Full-fat sour cream gives the smoothest, creamiest result.
Can I make this on the stovetop instead?
Absolutely. Simmer everything gently until the chicken is tender, then stir in the sour cream right at the end.
What if my sauce looks a little grainy after adding the sour cream?
That usually means the slow cooker was too hot. Next time, let it cool for a few minutes first, then stir the sour cream in slowly.
Crockpot Chicken Paprikash
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
- Add the chicken, onion, diced tomatoes, paprika, garlic powder, salt, and pepper to the slow cooker.
- Gently stir to combine.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender.
- Stir in the sour cream until the sauce is smooth and creamy.
- Taste and adjust the seasoning as needed, then serve topped with fresh parsley.
If you try this crockpot chicken paprikash, I hope it becomes one of those cozy dinners you keep coming back to. It’s simple, comforting, and perfect for nights when you want something hearty without a lot of effort. As always, feel free to leave a comment or rating if you make it. I always love hearing how these recipes turn out in your kitchen!
