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Slow Cooker Chicken Paprika

 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 gluten-free, low carb, sugar-free, and keto recipe.


  • 1 onion, chopped
  • 2.5 lb boneless skinless chicken thighs
  • 1 (10.5 oz) can cream of chicken soup
  • 5 tsp paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup sour cream
  • Optional garnish: fresh parsley or sliced green onions
  • Optional thickener: 1 tbsp of cornstarch mixed with 1 tbsp water, or 1/2 tsp of xanthan gum dissolved in 1/2 tsp of olive oil
Slow Cooker Chicken Paprika


  • 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 1/2 teaspoon of xanthan gum dissolved in 1/2 teaspoon of olive oil. Add to the slow cooker and mix into the sauce.
  • Continue cooking, uncovered on low until sauce is thick.
  • Serve chicken topped with paprika sauce.

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