Easy Chicken Paprika Cooked in the Slow Cooker

Why you’ll love this recipe

This is traditionally a Hungarian stew (called chicken paprikash) that takes a long time to cook but is huge on flavor. I figured it was a great opportunity to create a delicious slow cooker recipe that everyone would love.

And guess what, our Crockpot Paprika Chicken is a new family favorite! It’s packed with all that good-for-you protein to keep you feeling satisfied along with the delicious flavor of sweet paprika. Here are a few more reasons this recipe is great:

• Paprika: Can we just talk about the sweet paprika for a second? Oh my goodness, it infuses every single piece of chicken with this incredible, warm, fruity, earthy flavor that’s just so comforting and utterly delicious. Sweet paprika also contributes a deep scarlet hue in our finished dish. It’s not spicy, just beautifully aromatic and rich, making every bite a little party for your taste buds. This isn’t just any regular chicken dish; it’s a flavor experience that feels almost gourmet, but is secretly super simple to pull off. 

• Hands Off Cooking!: Now, for my favorite part: the hands-off time! This recipe is your secret for those crazy weeknights when you barely have a second to breathe. In the morning, you can just toss everything into your crockpot, give it a quick stir, and let it do its thing. Imagine walking in the door after a long day to the most amazing aromas filling your home, knowing that a delicious, home-cooked meal is waiting for you with minimal effort. 

• Gluten Free: This meal as well as most meals on our site are all gluten free. Instead of using traditional flour to thicken the paprikash sauce, we use arrowroot instead. Giving it that satisfying thickness without the gluten!

You deserve a hot meal like this, especially on your busiest days. If you need more easy crockpot recipe ideas then you may want to try Crockpot Pineapple Chicken, Crockpot Pork Chili Verde, or Crockpot Garlic Mashed Potatoes.

Ingredients:

These are the clean ingredients that come together to make this chicken paprika both delicious and nutritious.

6 servings

• 2 lbs chicken thighs, boneless, skinless, chopped into large pieces
• 3 large red bell peppers, seeded and chopped
• 2 sweet onions, sliced
• 4 fresh garlic cloves, minced
• 3 Tbsps tomato paste
• 3 Tbsps sweet paprika
• 1 Tbsp arrowroot powder, gluten free flour, or cornstarch
• sea salt and ground pepper, to taste
• 1 Tbsp unrefined avocado oil, olive oil, or ghee
• 1 cup chicken bone broth
• 1/2 cup full-fat Greek yogurt, at room temp
• freshly chopped parsley, to serve (optional)

See the recipe card for full information on all ingredients and instructions.

Variations and Substitutions

Paprika: Since this is the star of the show, you want to make sure you don’t use old paprika. For the most authentic chicken paprikash, you can use Hungarian paprika, but really, any paprika will do.

Oil:  We recommend using unrefined avocado oil, olive oil, or ghee in this recipe.

Thickener:  Arrowroot powder is what we use in this paprika chicken recipe to thicken it, but you could also use cornstarch or gluten free flour.

No bone broth?  That’s okay!  Just substitute it for regular chicken broth or stock. Or you can make your own with our homemade bone broth recipe.

If you don’t have time to make this recipe in the crock pot, then you can also use the stove top or instant pot.  I’ve included the instructions for both below the slow cooker instructions.

Dairy Free: You can make this dish dairy free by using a plant based yogurt instead of Greek yogurt.

How to make Slow Cooker Chicken Paprika:

Step 1. In a 3.5 qt crockpot add your chopped chicken pieces, peppers, onions, and garlic.

Step 2. Add in your tomato paste, sweet paprika, arrowroot powder or thickener of choice, sea salt, pepper, and oil. Stir well to combine. 

Step 3. Pour in the chicken broth and give it a second stir.

Step 4. Cover with the lid and cook on HIGH for 4–5 hours or LOW for 6–8 hours, until the chicken is tender. I really prefer cooking this LOW and slow for tender juicy chicken pieces.

Step 5. Once done, allow to cool for 10 minutes, then stir in the yogurt.

Step 6. Sprinkle with freshly chopped parsley if desired.

How to make Chicken Paprika on the Stovetop:

In a Dutch oven or heavy stockpot, add all ingredients (except for the yogurt) in the same order as the above crockpot instructions.

Simmer on LOW, covered, stirring occasionally for 1 hour to 1-½ hours until your chicken is tender. 

Once done, allow to cool for 10 minutes, then stir in the yogurt.

How to make Chicken Paprika in the Instant Pot:

Add all ingredients (except for the yogurt) in the same order as the above crockpot instructions. Close the lid and set the valve to “sealing”. Choose “pressure cook” on the “high” setting for 7 minutes. Naturally release the pressure for 5 minutes before releasing any remaining pressure manually.

Once done, allow to cool for 10 minutes, then stir in the yogurt.

Enjoy!

Love, Rachel

Looking for more easy meals throughout the week? Then try our Easy Quinoa Cucumber Salad, Easy Southwest Chicken Salad, or Easy Crockpot French Onion Chicken.

What goes with chicken paprikash?

Traditional chicken paprika (also called chicken paprikash) is served over nokedli, which is a type of pasta, however, we recommend serving it over mashed potatoes, rice, quinoa, or even cauliflower rice since they are gluten free.

As a side dish, this slow cooker meal will pair well with our Quick & Easy Crisp Creamy Cucumber + Apple Salad!, Greek Yogurt Cucumber Salad, or Quick & Easy Cucumber Avocado Salad.

Some of our favorite slow cooker sides to go with this recipe are Amazing Slow Cooker Loaded Potatoes!, Crockpot Garlic Mashed Potatoes, and Super Easy Crockpot Garlic Lime Brussels Sprouts!.

For dessert, pair this clean slow cooker recipe with something delicious like Healthy Magic Cookie Bars (Gluten and Dairy Free!), Dairy-free Chocolate Tart, or this Easy Pumpkin Pudding Recipe that is ready in just 15 minutes!

Meal Prep Instructions

Because we’re all about making the most of our meals, this dish is fantastic for meal prepping. Serve alongside some cooked brown rice, quinoa, or even mashed potatoes. It tastes even better the next day as all those flavors have had more time to blend together. Stays good refrigerated for up to 5 days, or frozen for 2 months.

Leftover Storage and Reheat Instructions

This flavorful stew will keep well in an airtight container. Refrigerate for up to 4 days and freeze it for up to 2 months. To reheat, use the microwave or a pan on the stovetop.

More Slow Cooker Recipes You’ll Love:

• Tender & DELICIOUS Crockpot/Slow Cooker Meatballs
• Slow Cooker or Instant Pot Chicken Ragu
• Rachel’s Easy Pork Carnitas with Oven, Slow cooker, and Instant Pot Instructions
• Instant Pot Beef Vegetable Soup (Crock-Pot/Slow Cooker & Stovetop Instructions too)
• Slow Cooker Creamy Mushroom Soup