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–+ servings
Slow cooker chicken paprika in a bowl.
Servings: 6

Easy Chicken Paprika

Slow cooker chicken paprika combines the earthy sweet flavor of paprika and chicken for the perfect hands off easy meal on a busy weeknight.
Prep: 15 minutes
Slow Cooker Max Time: 8 hours
Total: 8 hours 15 minutes
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Equipment

Ingredients 

  • 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)

Instructions 

How to make this Slow Cooker Chicken Paprika:

  • In a 3.5 qt crockpot add your chopped chicken pieces, peppers, onions, and garlic.
  • Add in your tomato paste, sweet paprika, arrowroot powder or thickener of choice, sea salt, pepper, and oil. Stir well to combine.
  • Pour in the chicken broth and give it a second stir.
  • 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.
  • Once done, allow to cool for 10 minutes, then stir in the yogurt.
  • 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

Video

Nutrition

Calories: 442kcal, Carbohydrates: 18g, Protein: 30g, Fat: 28g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 149mg, Sodium: 214mg, Potassium: 759mg, Fiber: 4g, Sugar: 10g, Vitamin A: 3829IU, Vitamin C: 84mg, Calcium: 72mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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