Slow-Cooker Creamy Chicken Paprikash

Name: Slow-Cooker Creamy Chicken Paprikash
Prep time: 30 min
Total time: 6 h
Yield: 4
Ingredients: 4 bone-in skin-on chicken thighs; 4 chicken drumsticks; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 teaspoons olive oil; 2 medium onions, halved and cut into 1/4-inch slices; 2 cloves garlic, finely chopped; 2 tablespoons sweet paprika; 1/4 teaspoon ground red pepper (cayenne); 1 cup Progresso™ chicken broth (from 32-oz carton); 2 tablespoons cornstarch; 2 tablespoons water; 3/4 cup sour cream; Buttered cooked egg noodles, if desired

11 Ratings

6 Comments

Kitchen Tested

Prep 30 min
Total 6 hr 0 min
Servings 4

This melt-in-your-mouth chicken gets smothered in a classic Hungarian paprika and sour cream sauce that’s so comforting you’ll want to make it again and again — and again. MORE+ LESS-

By Tablespoon Kitchens

Updated November 9, 2016

Make with

Progresso Broth

Ingredients

bone-in skin-on chicken thighs

chicken drumsticks

teaspoon salt

1/2

teaspoon freshly ground black pepper

teaspoons olive oil

medium onions, halved and cut into 1/4-inch slices

cloves garlic, finely chopped

tablespoons sweet paprika

1/4

teaspoon ground red pepper (cayenne)

cup Progresso™ chicken broth (from 32-oz carton)

tablespoons cornstarch

tablespoons water

3/4

cup sour cream

Buttered cooked egg noodles, if desired

Steps

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1

Spray 4-quart slow cooker with cooking spray.
2

Season chicken thighs and drumsticks with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In 12-inch skillet, heat oil over medium-high heat. Place chicken skin-side down in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
3

Pour all except 1 tablespoon fat from skillet. Decrease heat to medium; add onions to skillet and cook about 4 minutes, stirring frequently, until softened. Add garlic, paprika, red pepper, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; continue to cook and stir 1 minute. Transfer to slow cooker. Add chicken broth to skillet. Cook over medium heat 1 minute, scraping up any browned bits on bottom of skillet with wooden spoon. Transfer to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
4

Transfer chicken to serving platter and keep warm. Increase to High heat setting.
5

In small bowl, beat cornstarch and water with whisk until smooth. Beat into cooking liquid in slow cooker. Cover; cook about 15 minutes or until sauce is thickened. Beat sour cream into cooking liquid in slow cooker with whisk. Cover; cook about 5 minutes or until hot.
6

Serve chicken with sauce over buttered noodles.

Expert Tips

Buttered noodles make a lovely accompaniment to this dish. If you want to explore a more authentic side dish, try spaetzle, a small dumpling that can often be found in a grocery store’s frozen food section.
Hungarian paprika comes in two forms, sweet and hot. Sweet is the typical paprika you can find in most pantry shelves. Hot can be purchased at most grocery stores and can be used in place of the cayenne in this recipe, in addition to the sweet paprika.