Best Slow Cooker Chicken Paprika Recipes

SLOW-COOKER CHICKEN WITH CREAMY PAPRIKA SAUCE

Slow-Cooker Chicken with Creamy Paprika Sauce image

Don't wait for Oktoberfest to indulge in a German-style supper featuring chicken in a rich brown sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h20m

Yield 5

Number Of Ingredients 9

Ingredients

10 chicken thighs (about 3 lb), skin removed
1 medium onion, sliced
3 tablespoons Progresso™ chicken broth (from 32-oz carton)
2 tablespoons paprika
1/2 teaspoon salt
3 cups uncooked egg noodles
3 tablespoons cornstarch
3 tablespoons cold water
1 container (8 oz) sour cream-and-chive potato topper

Steps:

In 3 1/2- to 4-quart slow cooker, place chicken and onion. In small bowl, mix broth and paprika; pour over chicken. Sprinkle with salt.
Cover; cook on Low heat setting 7 to 8 hours.
About 20 minutes before serving, cook and drain noodles as directed on package.
Remove chicken and onion from cooker, using slotted spoon. Place on serving platter; cover to keep warm. In small bowl, mix cornstarch and water; stir into juices in cooker. Increase heat setting to High. Cover; cook about 10 minutes or until thickened. Stir in potato topper. Pour sauce over chicken. Serve over noodles.

Nutrition Facts : Calories 490, Carbohydrate 28 g, Cholesterol 140 mg, Fat 1, Fiber 2 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 5 g, TransFat 0 g

SLOW COOKER CHICKEN PAPRIKA

Slow Cooker Chicken Paprika image

A tasty and warming dish, simple to prepare and delicious to eat.

Provided by Ted Mariner

Time 4h15m

Yield Serves 3

Number Of Ingredients 14

Ingredients

1.5 tablespoons of olive oil.
6 boneless, skinless chicken thighs.
1 small brown onion chopped.
50 grams of diced chorizo.
1 medium red pepper chopped.
2 garlic gloves chopped.
3 heaped teaspoons of sweet paprika.
2 tablespoons of plain flour.
400 gram can of chopped tomatoes.
210 gram can of butter beans.
210 gram can of chick peas.
400 milliliters of chicken stock.
2 tablespoons of sour cream.
400 grams of tagliatelle.

Steps:

Heat 2 teaspoons of olive oil in a large, deep non-stick frying pan. Cook the chicken until browned all over and transfer to slow cooker.
Heat the remaining oil in the same pan and add the chorizo and chopped onion. Cook for 5 minutes or until the onion has softened. Add the red pepper and cook whilst stirring for 2 minutes. Add the garlic and paprika and cook for 1 minute or until fragrant. Add the flour and cook for 1 minute whilst stirring until coated all over. Add the chopped tomato and chicken stock, stirring until well combined. Season with black pepper before transferring to slow cooker.
Cover the slow cooker with lid and cook on low setting for 3 hours.
After the 3 hours increase the slow cooker heat to high.
Add the butter beans and chick peas and cook for a further 15 minutes. Stir in the sour cream and stand for 5 minutes to allow the sauce to thicken.
Serve on a bed of fresh tagliatelle.