Slow Cooker Chicken Paprika

ByJaclyn Shimmel On04/14/202604/14/2026

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Slow cooked chicken paprika is an easy, cozy dinner made with tender shredded chicken breasts simmered in a rich, savory paprika sauce. It’s simple, comforting, and perfect for busy days. Serve it over mashed potatoes, rice, or noodles to soak up every bit of the sauce.

Slow Cooked Chicken Paprika surrounded by sliced carrots, green onions, paprika seasoning, and a wooden spoon on a wooden table.

This recipe is inspired by the classic Hungarian dish, chicken paprikash. While it borrows some of those familiar flavors, it’s not a traditional version. Instead, it’s a simplified, slow cooker-friendly take designed for ease and everyday cooking, like my crockpot garlic parmesan chicken pasta and slow cooker chicken shawarma.

This slow cooker paprika chicken version leans into simplicity and practicality. It’s a saucy, comforting dish with a balance of smoky, tangy, and creamy flavors. Perfect for serving over rice, noodles, or mashed potatoes.

Bowl of rice topped with slow cooker chicken paprika, sour cream, and green onions.

Why you’ll love this recipe

It’s a one-pot recipe, and the slow cooker does all the work.
So much flavor just from using simple ingredients, which you may already have.
You’ll love the warm, smoky flavors and the extra velvety smooth sauce.
Perfectly cooked, tender chicken every time.

Ingredients for Crockpot Paprika Chicken

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Overhead view of ingredients for slow cooker chicken paprika arranged on a marble surface, including raw chicken breasts, green bell pepper, onion, carrot, diced tomatoes, tomato paste, chicken broth, sour cream, rice, and small bowls of paprika, cumin, flour, brown sugar, lemon juice, green onion, salt, and pepper, each labeled with text.

Chicken breasts: I use boneless, skinless chicken breasts for a lean, easy slow cooker option. You can also use chicken thighs for a richer, more traditional-style texture.
Green bell pepper, carrot, yellow onion: Onion is classic, while I like to add the bell pepper and carrot to build flavor and add extra vegetables to the dish. You can leave them out if you prefer.
Paprika: This is the key ingredient in the dish. I use sweet paprika for a balanced, classic flavor. If you can find sweet Hungarian paprika, even better. You can also replace 1–2 teaspoons with smoked paprika for a deeper, smoky taste.
Diced tomatoes and tomato paste: Tomatoes aren’t typically used in traditional chicken paprikash, but they add richness, color, and a slightly tangy depth to the sauce in this version.
Chicken stock or broth: Helps create a flavorful sauce as everything cooks low and slow. Use your favorite or homemade if you have it.
All-purpose flour: Thickens the sauce into more of a stew-like consistency, especially important in the slow cooker.
Brown sugar and cumin: These are additions that bring a subtle sweetness and warmth to balance the paprika.
Salt and pepper: Season to taste, especially depending on how salty your broth is.
Lemon juice: Not traditional, but I like how it brightens the dish and balances the richness of the sauce.
For serving: Sour cream is classic and adds creaminess. Green onions are a fresh, simple garnish for a pop of color. Serve over rice, egg noodles, or mashed potatoes to soak up the sauce.

How to Make Crock-Pot Chicken Paprikash

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Collage pin with four numbered steps: raw chicken breasts in a slow cooker, chopped vegetables added on top, paprika sauce poured over, and finished shredded chicken paprikash being stirred with a wooden spoon.

Step 1: Spray the basin of your slow cooker with nonstick spray. Place the chicken breasts into the bottom of the basin of your slow cooker, and the diced pepper, carrot, and onion on top.

Step 2: In a small bowl, whisk the diced tomatoes (with juice), broth, tomato paste, flour, brown sugar, and seasoning. Pour the mixture over the chicken and vegetables.

Step 3: Cover with the lid and cook on low for 4-6 hours until the chicken is cooked through. In a pinch, if you’re pressed for time, you can cook on high for 3-4 hours.

Pro Tip:

Cook until the chicken reaches 165°F and easily shreds with a fork.

Step 4: Use two forks to shred the chicken and toss it around in the sauce. Drizzle in the lemon juice and stir gently to combine.

Step 5: Serve over your favorite starch to soak up all the creamy paprika sauce flavor, top with sour cream, and garnish with chopped green onions.

If you loved how simple this recipe is, you’ll find plenty more easy dinner ideas in my full collection of slow cooker recipes.

Spoonful of chicken paprika over slow cooker.

Storage

Refrigerator: Once you’re ready to store leftovers, make sure to let them cool completely first. Then, transfer to an airtight container to keep refrigerated for up to 4 days.

Freezer: You can also freeze this slow cooker chicken paprika recipe for up to 2 months. Thaw in the fridge overnight when you’re ready to reheat and serve.

How to Reheat: Easily reheat your leftovers in a skillet on the stove over medium heat. Add a splash of broth, if needed, to loosen up the sauce. You can also reheat it in the microwave.

Recipe Tips

Prep ahead: Cook, cool, and refrigerate for easy meals later.
Cook on low for best texture, especially with chicken breasts.
If the sauce is thinner than you like, you can remove the lid for the last 20–30 minutes to reduce excess liquid.

Overhead view of a bowl of white rice topped with shredded chicken paprika in sauce, surrounded by a slow cooker, chopped green onions, a lemon half, sour cream, and a fork on a wooden surface.

Serving Suggestions

Serve over mashed potatoes, rice, or egg noodles to soak up the sauce. Add a simple side like honey-glazed carrots or a fresh side salad for a balanced meal.

Additions and variations

Boost the flavor: Replace 1–2 teaspoons of the sweet paprika with smoked paprika for a richer, slightly smoky taste.
Add garlic: Stir in 2–3 cloves of minced garlic for extra depth and flavor.
Make it spicy. Add ¼ teaspoon cayenne pepper for a bit of heat.
Use chicken thighs: Swap chicken breasts for boneless, skinless chicken thighs for a richer flavor and extra tender texture.
Make it creamier: For a more classic paprikash-style finish, stir ¼–½ cup sour cream directly into the sauce at the end instead of just serving it on top.