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Crock-pot Chicken Paprikash

Easy to put together and so flavorful, Crock-pot Chicken Paprikash

Prep Time 15 minutes
Cook Time 4 hours
Servings 8

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

  1. 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.

  2. Add all ingredients to the slow cooker except for the corn starch.

  3. Cover and cook on low for 6-8 hours on low or 3-4 hours on high.

  4. 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.

  5. Serve on top of rice, egg noodles, or potatoes, and enjoy!