Slow Cooker Chicken Paprika

Why You’ll Love This Recipe

This slow cooker chicken paprika is a flavorful, lightened-up twist on a classic dish. With tender chicken in a smoky, creamy sauce, it requires minimal prep and lets your slow cooker do most of the work. You can also modify it to be keto-friendly with a few ingredient swaps, like using mashed cauliflower instead of potatoes.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 large onion, chopped
• 1 tablespoon olive oil
• 4 boneless, skinless chicken thighs
• 2 boneless, skinless chicken breasts
• 2 tablespoons sweet paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup low sodium chicken broth
• ½ tablespoon arrowroot powder (or 1-2 tablespoons flour)
• ½ teaspoon xanthan gum
• 14 oz. crushed tomatoes
• ¾ cup sour cream, low fat or full fat
• Optional garnish: sliced sun-dried tomatoes, chopped fresh parsley

Directions

1. Heat 1 ½ teaspoons oil in a pan. Cook onions until lightly browned (2-3 minutes). Remove to a plate.
2. Add remaining oil and brown chicken for 1-2 minutes per side.
3. Place chicken in slow cooker, top with onions.
4. Add tomatoes, spices, and broth. Stir and cover. Cook on low for 4-6 hours.
5. Check chicken temperature; it should be 165°F.
6. Remove chicken, cover with foil. Increase cooker heat to high.
7. Stir ½ cup slow cooker juices with sour cream. Add to slow cooker.
8. Stir broth with thickener and pour into cooker to thicken. Return chicken, mix, and heat through.

Servings and Timing

• Servings: 6
• Prep time: 15 minutes
• Cook time: 4-6 hours (low setting)

Variations

• Vegetarian Option: Use tofu or tempeh instead of chicken.
• Thicker Sauce: Add more xanthan gum or arrowroot powder for a thicker sauce.
• Additional Spice: Increase cayenne pepper for more heat.

Storage/Reheating

• Storage: Refrigerate leftovers for up to 3 days.
• Reheating: Reheat in a microwave or on the stovetop, adding a bit of chicken broth if needed.

FAQs

What makes this recipe lower-carb?

The recipe uses arrowroot powder or xanthan gum instead of traditional flour to thicken the sauce, making it more keto-friendly.

Can I freeze the chicken paprika?

Yes, this dish can be frozen for up to 2 months. Reheat slowly to prevent the sour cream from curdling.

Can I use chicken breasts only?

Yes, you can use chicken breasts alone for this recipe.

How do I prevent curdling when adding sour cream?

Bring sour cream to room temperature before adding it to the slow cooker to prevent curdling.

Can I use fresh tomatoes instead of crushed tomatoes?

Yes, you can use fresh tomatoes, but you will need to crush them for the sauce.

Is paprika spicy?

Sweet paprika is not spicy, but cayenne pepper adds some heat. Adjust the cayenne for your preferred spice level.

Can I use regular potatoes instead of mashed cauliflower?

Yes, mashed potatoes or noodles are great alternatives.

How do I thicken the sauce without xanthan gum?

You can use flour or cornstarch instead of xanthan gum for thickening.

Can I cook this on high heat instead of low?

Yes, you can cook on high for 2-3 hours, but cooking on low gives more tender chicken.

What can I serve with this dish?

Serve with noodles, mashed potatoes, or mashed cauliflower for a complete meal.

Conclusion

This Slow Cooker Chicken Paprika offers an easy and delicious twist on a classic dish. It’s full of flavor, requires minimal prep, and can be made to suit various dietary preferences. Whether you're serving it over cauliflower, potatoes, or noodles, it’s sure to become a favorite in your weeknight dinner rotation.