Slow Cooker Chicken Paprika is a super simple weeknight dinner idea with only 6 ingredients! Delicious tender chicken and onions with a creamy paprika gravy. Toss all the ingredients but the sour cream into the crock in the morning, and voila - easy delicious chicken dinner later! Chicken paprikash is also a high protein, gluten-free, low carb, sugar-free, and keto recipe.
The Best Crock Pot Chicken Paprika!
Super Easy to Make
With only 6 ingredients and all but the sour cream tossed in first thing, this couldn't get much easier to make. I like using chicken thighs because they tend to stay more tender than chicken breasts.
So Much Flavor
It's quite amazing how much flavor is in this recipe considering there are minimal ingredients! 🙂
Healthy
I think you'll love that this recipe is low carb, keto, and gluten-free! So, on top of being easy, it's also quite healthy. Yay!
Chicken Paprikash Recipe Slow Cooker Ingredients
Here's what you'll need to make this slow cooker paprika chicken:
- Onion - use a yellow or white onion
- Boneless Skinless Chicken Thighs - you can also use chicken breasts
- Cream of Chicken Soup - see variations below if you don't want to use cream of chicken soup
- Paprika - use any variety of paprika, it's all good.
- Kosher Salt and Ground Black Pepper
- Sour cream
- Optional Thickener - cornstarch dissloved in water or xanthan gum dissolved in olive oil. See recipe card.
- Optional Garnish - fresh parsley or sliced green onions a garnish
Substitutions and Variations
There are several ways you can vary or make substitutions to this recipe:
- Experiment with different types of paprika. Parika can be sweet, spicy, smoked, and every level in between. We used smoked paprika in this dish.
- Add herbs. Fresh parsley, a little thyme, etc., would all be wonderful. Just play around with your favorites. Adding sliced green onions adds a nice flavor. I love to garnish with green onions.
- Substitute chicken breast instead of chicken thighs. You can use bone-in chicken as well. If you use skin-on chicken, I recommend that your sear the chicken until it's a nice golden brown - it adds amazing flavor to this recipe.
- Use chicken broth instead of cream of chicken soup. This will result in a runner sauce at the end, so you will need to thicken it for a more gravy-like constancy.
- Toss in some fresh vegetables like carrots, baby potatoes, mushrooms, or even diced zucchini. All would be delicious. Again, you may have to adjust your sauce at the end as certain vegetables will add more liquid.
How To Make Crock Pot Chicken Paprikash
It's easy to make this slow cooker chicken paprika recipe, here's what to do:
Add Ingredients to Pot
- Coat the inside of your slow cooker with nonstick spray. Add onions and chicken thighs.
Mix Sauce
- In a small bowl, mix cream of chicken soup, paprika, salt, and pepper. Pour or spread over the top of the chicken.
Slow Cook
- Cover, turn crockpot on low, and cook for 4 to 6 hours until onions are tender and chicken is done.
Make Gravy
- Remove chicken from the slow cooker, cover, and set aside.
- Remove chicken from pot, cover and keep warm. In a small bowl add sour cream and mix in 1 cup of the crockpot juices until blended. Add sour cream mixture back to crockpot and stir.
- Thicken sauce by adding either 1 tablespoon of cornstarch mixed in 1 tablespoon of water, or ½ teaspoon of xanthan gum dissolved in ½ teaspoon of olive oil.
- Add to the slow cooker and mix into the sauce. Continue cooking, uncovered on low until sauce is thick.
How To Serve
Need easy serving suggestions? Here are some ways that you can serve crock pot chicken paprika:
- A common way to serve Chicken Paprika is with Nokedli, which are like tiny dumplings. Another pasta such as spätzle or egg noodles is also a great way to serve this dish.
- Since this is something I usually make during a busy week, I try to keep side dishes super simple - usually frozen riced cauliflower and a side of another veggie (also from the freezer).
- Roasted vegetables also make a great accompaniment to this recipe.
- This recipe makes a flavorful gravy. Serving this over riced or mashed cauliflower is the perfect thing for low-carb keto followers.
- A simple side salad with a favorite dressing is a nice fresh side dish. Try our homemade Thousand Island Dressing or Blue Cheese Dressing.
- Anyone not following a low-carb diet will appreciate serving this over mashed potatoes, rice, pasta, or dumplings.
- Low carb and keto followers will love this served over riced cauliflower.
Kori's Tips
- You can substitute chicken breast for chicken thighs. If you use chicken breast, they get drier quicker, so you will need to check for doneness periodically and sooner than you would with chicken thighs.
- To keep the sour cream from curdling, you will need to add mix it with 1 cup of the crockpot juices until blended, then add the sour cream mixture back to the crockpot and stir.
- To thicken your sauce at the end, you can dissolve a bit of cornstarch and add to the crock or, the low carb option is to dissolve ½ teaspoon of xanthan gum with ½ teaspoon of olive oil.
FAQs
Slow cooker chicken paprika can keep in your refrigerator for up to 4 days in an airtight container.
There are several ways you can thicken chicken paprikash.
1. Remove the slow cooker lid and continue cooking with the lid off until the liquid has evaporated to your liking. This is not the fastest way, however.
2. Dissolve a bit of cornstarch into the crockpot and allow it to thicken.
3. Low carb keto option: dissolve ½ teaspoon of xanthan gum with ½ teaspoon of olive, then stir into the crockpot. Let sit until thicken.
To lower the fat in this recipe, you can use a fat-free sour cream. You could also substitute chicken breast for thighs, which are slightly lower in fat as well.
You can increase the healthy fat in this recipe by adding 1 tablespoon of olive oil or avocado oil. I don't recommend adding more, or it will become greasy.
You could also add 4 to 6 ounces of softened cream cheese along with the sour cream. Topping with diced avocados is also a great way to add fat to your meal.
Can I ask you a favor?
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📖 The recipe.
Slow Cooker Paprika Chicken
Ingredients
- 1 medium onion chopped
- 2½ pounds boneless skinless chicken thighs
- 1 (10.5 ounce) can cream of chicken soup
- 5 teaspoons paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup sour cream
- Optional garnish: fresh parsley or sliced green onions
- Optional thickener: 1 tablespoon of cornstarch mixed with 1 tablespoon of water (low carb thickener: ½ tsp of xanthan gum dissolved in ½ teaspoon of olive oil)
Instructions
- Add onion and chicken to a crockpot that has been coated with nonstick spray.
- In a small bowl, mix chicken soup, paprika, salt, and pepper. Spread over the chicken and onions.
- Cover and cook on low 5 to 7 hours until chicken is done and onions are tender.
- Remove chicken from pot, cover, and keep warm. In a small bowl, add sour cream and mix in 1 cup of the crockpot juices until blended. Add mixture to crockpot and stir.
- Thicken the sauce by adding either 1 tablespoon of cornstarch mixed in 1 tablespoon of water or ½ teaspoon of xanthan gum dissolved in ½ teaspoon of olive oil. Add to the slow cooker and mix into the sauce.
- Continue cooking, uncovered on low until sauce is thick.
Video
Kori's Tips
Nutrition
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Related Recipes
Here are some more slow cooker chicken recipes that you might enjoy:
- Keto Chicken Chili (Slow Cooker)
- Spicy Thai Basil Chicken Recipe (Thai Chicken Slow Cooker)
- Crockpot Chicken Fajita Soup (Low Carb Keto Soup Recipe)
- Crockpot Cashew Chicken (Keto Cashew Chicken)
- Crockpot Balsamic Chicken | Keto Low Carb
- Slow Cooker Sesame Chicken (Keto Low Carb)
- Crock Pot Chicken Curry
Yvette Nelson
I made this today with boneless skinless chicken breasts and Hungarian paprika. It was so delicious. Served it with riced cauliflower and steamed broccoli.
seekinggoodeats
That sounds wonderful! Thank you so much, I'm so glad you love the Paprika Chicken! 🙂
Bernadette
Delicious! So easy to put together. Had more chicken than called for in recipe so I doubled the ingredients for the sauce. Only had 1 can of cream of chicken, so added one can of cream of mushroom. Also added fresh garlic & leftover shredded carrots & green peppers. We all loved it. Had sauce leftover that I froze to use again. This recipe is now in my "Let's make this again!" file.
seekinggoodeats
Thank you!! I'm super happy you loved this chicken paprika in the slow cooker, it's a favorite of my family's too! 🙂 I love you idea with the cream of chicken and veg, I will definitely give the a try too!
Nikki
Can you use smoked paprika?
seekinggoodeats
Absolutely! That would be wonderful! Enjoy 🙂
Amanda T.
Sounds great but sadly not dairy free unless you know of a cream of chicken soup that is dairy free. 😅 Do you think I could maybe use coconut milk or cream instead or possibly cashew cream?
Kori
Thanks! 🙂 I know you can buy dairy-free cream of chicken soup online (Amazon and Thrive Market), but that's not always convenient and could be expensive. I would suggest leaving the cream of chicken soup out and substituting 1 to 2 chicken bouillon cubes and 1/2 cup of water instead of the canned soup. Then when the chicken is finished cooking, you could continue on with the recipe, thicken the juices and use a vegan sour cream to finish the sauce? Hope that helps! Let me know how it works out!
Paul
Can you use frozen thighs
Kori
Hi, if you can use defrosted chicken you will get a much better result. Adding frozen chicken will add a lot of extra liquid. If you have a microwave you could partially to fully thaw your chicken fairly quickly. Hope you enjoy the paprika chicken!