Slow Cooker Chicken Paprika
This Slow Cooker Chicken Paprika is a delicious, flavorful twist on a classic dish. With tender chicken thighs and breasts cooked in a smoky, creamy sauce, this recipe requires minimal prep and is perfect for a cozy weeknight dinner. The dish is easily customizable to be keto-friendly, making it suitable for various dietary needs. A simple, comforting recipe that’s sure to please everyone!
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (on low heat)
- Total Time: 4 hours 15 minutes – 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 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
Instructions
- Heat 1 ½ teaspoons of olive oil in a pan over medium heat. Cook onions until lightly browned, about 2-3 minutes. Remove to a plate.
- Add remaining oil to the pan and brown the chicken for 1-2 minutes per side.
- Transfer chicken to the slow cooker and top with cooked onions.
- Add crushed tomatoes, paprika, cayenne pepper, garlic powder, salt, black pepper, and chicken broth to the slow cooker. Stir and cover.
- Cook on low for 4-6 hours, checking the internal temperature of the chicken (should reach 165°F).
- Once cooked, remove chicken and cover with foil. Increase slow cooker heat to high.
- Stir the sour cream into the slow cooker with ½ cup of the juices from the pot.
- Mix the arrowroot powder or xanthan gum with a bit of the cooking liquid, then pour into the slow cooker to thicken the sauce.
- Return chicken to the pot, stirring to combine. Heat through.
- Serve with your choice of side (mashed cauliflower, potatoes, or noodles) and garnish with parsley and sun-dried tomatoes, if desired.
Notes
- Storage: Store leftovers in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop. Add chicken broth if needed to thin the sauce.
- Freezing: This dish can be frozen for up to 2 months. Reheat gently to avoid curdling the sour cream.
Find it online: https://recipesbyjanet.com/slow-cooker-chicken-paprika/
