February 28, 2018

Slow Cooker Chicken Paprikash

Authentic Hungarian chicken paprikash made in a slow cooker. These juicy and fall-of-the-bone tender chicken thighs could make a filling comfort food you’ll love. {low carb, paleo, gluten free, dairy free}

Here, in the UK is exceptionally cold now.  The “Beast from the East” has arrived with snow, wind and low temperatures and it has no means of stopping. This is the third day of snow and freezing, when you just want to hide under a cozy blanket with a cup of hot chocolate. Unfortunately, there’s no chocolate in this recipe, but it’s delicious, hearty and comforting, plus it warms you up in these chilly days.

Chicken paprikash (aka csirkepaprikás) or paprika chicken is a popular stew-based dish of Hungarian origin. It’s a very common chicken dinner in Hungarian and Eastern European households. The authentic chicken paprikash recipe uses quartered chicken parts, onion, pepper, tomato and huge amount of smocked  Hungarian sweet paprika, and it’s usually served with boiled egg-noodles (nokedli), sour cream and pickles.

The key part of this amazing one-pot dish is the well done stew and to let the chicken thighs simmer in the slow cooker until are very tender. Besides that this recipe is easy and simple, especially if it’s made in a slow cooker, so you don’t have to stand next to the stove for an hour. Just toss the thighs and stew into the slow cooker and wait until the meat turns tender.

Fist caramelizing the onions in lard or oil, then add the trimmed chicken thighs and cook them until they get a golden brown color. If the chicken thighs don’t all fit in the pan, dived the chicken in two batches. When the meat and skin are browned, remove them from the pan.  Than comes the most important part of the dish: the stew! The stew has to be thick and bursting with flavors. Add the chopped peppers, tomato and garlic to the pot, sauté them until they are tender. Add the paprika, stir in well, then immediately add a cup of water. Be careful, the paprika burns easily and becomes bitter. Season the stew and bring it to boil. Cook covered until it starts to thicken.

Transfer the chicken thighs into the slow cooker, pour the paprika-stew on top of them. Make sure the thighs are coated well with the stew. Cook for 3 to 5 hours, until the thighs are fall-off-the-bone tender. If you’d like a thicker stew you can add 1-2 tablespoon sour cream to the stew and cook for 10 minutes more. But your paprikash will be perfectly good if you serve the chicken thighs with a tablespoon of sour cream on top them.

Serve the chicken paprikash with pasta or if you are on low carb diet, serve with zucchini noodles or roasted cauliflower, as I did. Find the cheesy cauliflower bake recipe here.

Warm up these chilly winter days with this filling and delicious chicken stew. You wont’ regret preparing this recipe. Enjoy and keep warm!

 

Diet: low carb, paleo, gluten free, sugar free, dairy free

Slow Cooker Chicken Paprikash
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Authentic Hungarian chicken paprikash made in a slow cooker. These juicy and fall-of-the-bone tender chicken thighs could make a filling comfort food you'll love. {low carb, gluten free, dairy free}
Ingredients
  • 1 kg | 2.3 lbs chicken thighs (about 5-6 pieces), skin on
  • 1 onion
  • ½ bell pepper
  • ½ medium tomato
  • 2 garlic cloves
  • 3 tbsp tomato puree
  • 1 tbsp paprika
  • ½ teaspoon parsley
  • 2 tbsp olive oil
  • salt
  • pepper
  • 1 cup water (or broth)
Let's get started!
  1. In a large pot heat 2 tablespoons olive oil and add the chopped onions. Cook for 1-2 minutes on medium heat.
  2. Add the chicken thighs to the pot, sauté them on both sides until they turn golden brown, for 5-8 minutes. Remove the chicken thighs and transfer them to the slow cooker. Season them with salt and pepper as you taste.
  3. Chop the tomato, bell pepper and garlic, add them to the onion and on medium heat sauté them.
  4. Add one tablespoon smocked paprika, stir well and immediately add a cup of water. Cook the stew on low heat for 5-6 minutes, until starts to thicken. Season with parsley, salt and pepper.
  5. Pour the paprika stew all over the chicken thighs, make sure the meat is coated well.
  6. Cook in slow cooker on high for 3-3½ hours or 5 hours on low.
  7. Serve the chicken paprikash with sour cream and pickles.

Nutrition Facts
Serving Size 1-1.5 thighs
Servings Per Container 4

Amount Per Serving
Calories 650 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 11g 55%
Trans Fat g
Cholesterol 220mg 73%
Sodium 450mg 19%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 46g 92%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Nutritional disclaimer

Please note, that I’m not a nutritional professional. I provide nutritional information for my recipes based on calculation made on YUMMLY (you can sign up for free, use the Yum button to save my recipes and see the nutritional information). I advice you to calculate independently the accurate nutritional information on your own, based on type of ingredients you are using and by weighting out your on food. Thank you for understanding!


Pin it for later!

 


 

Easy oven baked chicken thighs

 

Baked Spicy Chicken Drumsticks

 

Slow Cooked Teriyaki Chicken Drumsticks

 

Tomato Chicken Thighs with Zoodles


 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: