6 servings (serving size: 1 cup)

This slow cooker chicken paprikash is a great choice for busy weeknights - just toss the ingredients together in your slow cooker in the morning and let it cook all day long.  Serve with egg noodles, orzo, rice, or mashed potatoes.

How to Make It

Step 1

Combine flour and chicken in a medium bowl; toss well. Add chicken mixture, chopped onion, and the next 8 ingredients (through mushrooms) to an electric slow cooker. Cover and cook on low for 8 hours.

Step 2

Stir in sour cream.

Chef's Notes

Use preshredded carrots to speed up preparation.

Grill Power

Ratings & Reviews

elenaguti's Review

May 14, 2013
Love this recipe! Very easy and delicious. I use skinless and boneless chicken thighs instead of chicken breasts. Also, I use sweet paprika instead of smoked paprika. Serve over fresh, buttered egg noodles for a really yummy dinner!

kelly8719's Review

February 01, 2013

ChezButtons's Review

June 27, 2010
Based on the reviews, I used homemade stock, white wine, and good smoked paprika. I used chicken thighs that I browned first. It did cook quickly (3-4 hours on low) because of the pre-cooking. In spite of all my efforts, the liberal addition of salt at the end, and a dollop of creme fraiche, this dish still managed to be ho-hum. Maybe it will be better tonight?? Or maybe it wasn't such good paprika? Results like this make me wonder if buying that slow cooker was such a good idea.

njt4179's Review

January 24, 2010
It was a little spicy and I recommend putting it over noodles not rice (which i did) My husband who can't cook made it so its very easy :)

teri11's Review

April 01, 2009
Both my husband and I thought this dish was lacking flavor.

vrexei's Review

March 13, 2009
This recipe was terrible. My husband managed to finish the leftovers but I refused to touch them. I would not bother to try to figure out how to fix this when there are so many good recipes out there.