Slow Cooker Smoky Chicken Paprikash Slow Cooker Smoky Chicken Paprikash

Photography: Maya Visnyei | Food styling: Michael Elliott/ | Prop styling: Renée Drexler/Geary House

This classic Hungarian dish is traditionally made with sweet paprika, but we used smoked paprika to add depth to the sauce. Add it to your repertoire for a seriously unforgettable meal.

  • Prep time 15 minutes
  • Total time 4 hours & 15 minutes
  • Credits : Canadian Living Magazine



Sprinkle chicken with 1/2 tsp each of the salt and pepper. In large skillet, heat oil over medium-high heat. Brown chicken in 2 batches, skin side down, 2 to 3 minutes. Transfer to plate. 

Reserving 1 tbsp fat, drain pan; reduce heat to medium-low. Cook onion, garlic, remaining 1/2 tsp salt and remaining 1/4 tsp pepper until onion is softened, about 5 minutes. Add paprika; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes; bring to boil. Transfer to slow cooker; stir in red pepper. Place chicken over top. Cook until chicken is tender, about 4 1/2 hours on high or 8 to 9 hours on low.

Cook noodles according to package directions; drain. Transfer to bowl; stir in butter.

Transfer chicken to plate. In small bowl, stir together sour cream and about 1/4 cup of the sauce mixture; stir sour cream mixture into slow cooker until combined.

Serve chicken over noodles with sauce spooned over top. Sprinkle with parsley.

Test Kitchen Tip: You can use either boneless skinless or bone-in skin-on chicken thighs. Both brown equally well and are equally delicious.

Makes 4 to 6 servings

Nutritional facts PER EACH OF 6 SERVINGS: about

  • Fibre 4 g
  • Sodium 658 mg
  • Sugars 7 g
  • Protein 43 g
  • Calories 570
  • Total fat 29 g
  • Potassium 761 mg
  • Cholesterol 273 mg
  • Saturated fat 9 g
  • Total carbohydrate 37 g


  • Iron 33
  • Folate 47
  • Calcium 8
  • Vitamin A 26
  • Vitamin C 76
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Lunch & Dinner

Slow Cooker Smoky Chicken Paprikash