Easy and delicious, and it takes around 4.5 hours to make and is perfect for fall dinners, this Slow Cooker Chicken Thighs Paprikash is prepared using chicken thighs, onion, garlic, paprika, and diced tomatoes. This comforting Slow Cooker Chicken Thighs Paprikash recipe can serve up to 6 people.

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Recipe Ingredients

• 2 lbs (908 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tsp salt
• ¼ tsp pepper
• 1 large yellow onion, halved and thinly sliced lengthwise
• 2 cloves garlic, minced
• 3 tbsp sweet paprika (not smoked paprika)
• 5 tbsp flour
• 1 (14.5-oz / 411-g) can low-sodium chicken broth
• 1 (14.5-oz / 411-g) can diced tomatoes
• 3 cups (555 g) uncooked Basmati rice
• ½ cup (120 ml) sour cream
• Chopped parsley, for garnish

How To Make Slow Cooker Chicken Thighs Paprikash With Rice

1. Prep the Slow Cooker: Add the chicken, salt, pepper, sliced onion, minced garlic, paprika, and flour into your slow cooker. Pour in the chicken broth and diced tomatoes. Stir everything until the ingredients are well combined, and the chicken is evenly coated. Set your slow cooker to cook on high for 4 hours or low for 8 hours, depending on your schedule.
2. Let it Rest: Once your slow cooker has finished cooking, turn it off and leave the lid off. Allow the chicken mixture to rest and cool for at least 20 minutes, so the flavors can settle and the sauce can thicken slightly.
3. Cook the Rice: While the chicken is resting, follow the package directions to cook the Basmati rice. Make sure the rice is cooked through and fluffy before serving it with the paprikash.
4. Finish and Serve: After the resting time, stir the sour cream into the slow cooker until the sauce is creamy and fully mixed. Spoon the chicken paprikash over the cooked rice and garnish with freshly chopped parsley before serving.

Recipe Tips

• Add some heat: If you like things spicy, toss in a pinch of cayenne pepper or red pepper flakes with the paprika. It’ll give the dish a nice kick without overpowering it.
• Use Greek yogurt instead of sour cream: For a lighter version, I sometimes swap sour cream with Greek yogurt. It keeps the sauce creamy but adds a bit of tang and less fat.
• Thicken the sauce: If you find the sauce too thin, mix a tablespoon of cornstarch with water and stir it into the slow cooker. Let it simmer for a few more minutes.
• Swap in chicken breasts: If you prefer white meat, chicken breasts work great too, but I recommend cutting them into larger chunks to keep them juicy during slow cooking.
• Add vegetables for extra nutrition: Sometimes, I throw in some chopped bell peppers or carrots in the last hour of cooking. It’s an easy way to boost the flavor and get more veggies into the meal.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Creamy Paprika Chicken Thighs
• Slow Cooker Braised Chicken Thighs
• Slow Cooker Chicken Thighs and Broccoli