Slow Cooker Paprika Chicken: One-Pot Meal with Rice and Green Beans
Boneless, skinless chicken thighs slow-cooked in a creamy sauce made with smokey bacon, onion, bell pepper, garlic, smoked paprika, crushed tomatoes, and chicken broth served with rice and green beans, this crockpot paprika chicken will have you going back for thirds!
I love to cook, but I don’t always have time on weeknights. That’s why this slow cooker smoked paprika chicken recipe is so perfect! This dish is a take on a Hungarian classic, Paprikash chicken. It takes under 15 minutes to prepare and uses only one pot, which means less cleanup for us after dinner. Plus, it tastes fantastic, with a delicate balance of flavors that come together in the most satisfying way possible.
My paprika chicken recipe calls for chicken thighs cooked in bacon, onion, bell pepper, garlic, and paprika sauce with rice and green beans mixed in at the end to create a one-pot meal that is filling and comforting.
Table of Contents
What is Paprikash Chicken?
Paprikash is a dish that originated in the Hungarian-speaking regions of Eastern Europe. The original recipe called for chicken cooked in a paprika sauce with onions, peppers, and sour cream. While this dish may not be too well known to many people outside of Hungary, it’s still worth trying because it has a unique taste and flavor profile. In this post, we’ll show you how to make Slow Cooker Paprika Chicken – an easy take on the traditional Paprikash dish!
Ingredients For Your Slow Cooker Paprika Chicken Thighs
- olive oil
- chicken thighs
- yellow onion
- bacon
- red bell pepper
- garlic
- smoked paprika
- flour
- can crushed tomatoes
- chicken broth
- rice
- green beans
- sour cream
- Salt & pepper
- Parsley – for garnish
How to Make Smoked Paprika Chicken in the Slow Cooker
- Brown chicken and place in the slow cooker (Photo 1)
- In the same skillet, combine oil, bacon, onion, bell pepper, garlic, and paprika, and cook till bacon is browning. (Photo 2)
- Stir in flour, then add crushed tomatoes, broth, and salt & pepper (Photos 3 & 4)
- Pour over chicken, cook on low 4-5 hours (Photo 5)
- Increase heat to high, remove chicken, add rice, and stir (Photos 6 & 7)
- Return chicken, cook 40 minutes or until rice is tender
- Add green beans in the last 15 minutes of cooking (Photo 8)
- Stir in sour cream, sprinkle with parsley
- Serve & enjoy!
What To Serve With Paprika Chicken Thighs
This slow cooker meal is well-rounded, as is with the paprika chicken, rice, and green beans. But, If you aren’t a fan of rice or are low-carb, you can use egg noodles, cauliflower rice, zoodles, or any other substitute you’d like.
For dessert, go with a blueberry dump cake or banana cream frozen yogurt!
Paprika Chicken FAQs
Traditionally Paprikash chicken is made with chicken thighs, but you can use chicken breasts if you’d like. Chicken thighs tend to be juicer and retain moisture better than breasts. I prefer to use chicken thighs but if you’d like, substitute with boneless skinless chicken breasts.
Chicken thighs are cooked when they are no longer pink in the middle. To test this, insert a meat thermometer into the center of one thigh to make sure it has reached 165 degrees Fahrenheit.
Well, if you don’t, you’ll end up with soggy bacon and onions. That’s no fun! Sautéing the ingredients beforehand helps to bring out their flavors and make them more savory.
This dish can be stored in an airtight container for three-five days, refrigerated or frozen if properly wrapped and sealed tightly.
Many people enjoy adding mushrooms, zucchini, or squash into their slow cooker paprikash chicken. Feel free to add any vegetables you like – just make sure they are cut into even pieces.
Smoked paprika has a richer, deeper flavor than regular sweet or hot paprikas because it’s made from peppers that have been slowly dried over open flames instead of quickly fried in oil as other varieties are. If you can’t find smoked paprika you can use regular or even hot paprika instead.
Other Slow Cooker Recipes You Might Like
- SLOW COOKER BBQ PEACH CHICKEN THIGHS WITH A CAYENNE KICK
- SLOW COOKER MEXICAN SHREDDED CHICKEN
- SLOW COOKER-SPICY PINEAPPLE PORK BUTT ROAST
- CROCKPOT SPANISH RICE
- See all our tasty slow cooker recipes!
Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!
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Slow Cooker Paprika Chicken: One-Pot Meal with Rice and Green Beans
Equipment
Ingredients
- 1 ½ tablespoons olive oil
- 8 boneless skinless chicken thighs
- 1 yellow onion chopped
- 2 pieces bacon
- 1 red bell pepper chopped
- 2 tablespoons garlic minced
- 2 teaspoons smoked paprika
- 2 tablespoons flour
- 1 can crushed tomatoes 15 oz can
- 2 cups chicken broth
- ½ cup rice
- 1 cup green beans
- 1 tablespoon sour cream
- Salt & pepper to taste
- Parsley chopped – for garnish
Instructions
- Brown chicken and place in the slow cooker
- In the same skillet combine oil, bacon, onion, bell pepper, garlic, and paprika and cook till bacon is browning
- Stir in flour then add crushed tomatoes, broth, and salt & pepper
- Pour over chicken, cook on low 4-5 hours
- Increase heat to hi, remove chicken, add rice and stir
- Return chicken, cook 40 minutes or until rice is tender
- Add green beans in the last 15 minutes of cooking
- Stir in sour cream, sprinkle with parsley
- Serve & enjoy!
Nutrition Information
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