Crock-pot Chicken Paprikash
A handful of years ago I tried my first chicken paprikash. A friend served it as part of a delightful dinner. I was instantly a big fan, so I thought I would try to make a crockpot version of it since that’s how I roll. It was so easy to make, and it was a winner with my kids as well. It takes just a few ingredients, resulting in quick prep time. So if you ever just have plain ol’ chicken and find yourself without inspiration, try chicken paprikash!
I experimented with a few different ways of using just broth, and then using only tomato sauce. Although I am still a huge fan of red sauces, I tend to use less tomato-based products since, at this point in my life, I deal more with acid reflux. I did find this paprikash wasn’t particularly acidic to me, for what it’s worth.
Notes on the recipe: Some people mix it with sour cream or heavy cream at the end. I make ours dairy-free, but feel free to add it as desired. As you can see, we have served the paprikash on a bed of egg noodles and rice as well. I’ve garnished the chicken with cilantro or green onions. The green gives such a nice pop of color as well as adding a tad more flavor. If you want even more flavor and have a bit more time, you can sauté the tomatoes and brown the chicken in a cast iron skillet. Bone-in chicken adds more flavor, but it gives more to pick through to get to the food. So use boneless chicken if you prefer.
Crock-pot Chicken Paprikash
Easy to put together and so flavorful, Crock-pot Chicken Paprikash
Ingredients
- 2 + Tbsp Optional, Olive Oil if using skillet avocado oil, or fat of choice.
- 1-3 Onions depending on how much onion you would like.
- 3-5 Cloves Garlic, minced
- 3-4 lbs. Chicken Drumsticks and/or Thighs bone-in provides most flavor. Hindquarters are great.
- 2 Cups Broth
- 2 Tbsp Hungarian Paprika
- 1 Tbsp Hot Paprika (or Hungarian)
- Dash Cayenne Pepper
- Salt and Pepper to Taste
- 2 Tbsp Corn Starch
Instructions
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Optional, brown onions, garlic and chicken in a cast iron skill for optimal flavor. To do this preheat skillet with olive oil to medium heat. Cook onions, stirring occasionally until browned, and set aside. Add more oil if needed, and cook garlic until fragrant. Set aside. Garlic burns quickly, so watch carefully. Add more oil if needed. Brown chicken. See notes below for time saving ideas.
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Add all ingredients to the slow cooker except for the corn starch.
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Cover and cook on low for 6-8 hours on low or 3-4 hours on high.
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In the last 15 minutes of cooking, stir corn starch into 2 tablespoons of cold water until combined. Stir cornstarch slurry into the slow cooker until combined. Cover and cook for the last 15 minutes.
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Serve on top of rice, egg noodles, or potatoes, and enjoy!
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