Slow Cooker Paprikash

Introduction: Slow Cooker Paprikash


  • Slow Cooker
  • Measuring cup
  • Measuring spoons
  • Sharp knife
  • Stirring utensil (heavy spoon or spatula)
  • Large bowl


  • 3 tablespoons all-purpose flour
  • 2 pounds skinless, boneless chicken thighs, cut into bite-sized strips
  • 1 1/4 cup chicken stock or broth
  • 1 large onion, chopped (or a medium and small, work with what you have)
  • 1 red bell pepper, chopped
  • 2 1/2 tablespoons paprika (Use the smoked hungarian style if available)
  • 2 teaspoons minced garlic
  • 1 teaspoon kosher salt (or sea salt)
  • 1 teaspoon ground black pepper
  • 1 pinch rosemary, crushed
  • 1 ( 8oz ) package sliced mushrooms
  • 1 can ( 14.5 oz ) diced tomatoes
  • 1 to 1 1/4 cup sour cream (to your taste) [ not pictured, had to run to the corner store to get more ]

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Step 1: Chicken Carnage

Turn the first picture into the second.

Go ahead and be as barbaric or pretty with the bites as you wish.

Step 2: Coat That Carnage

In a large bowl, mix the flour with 1/2 tablespoon paprika ( reserve the rest for the slow cooker ) and a dash of black pepper.

Place chicken bites into the flour mixture and coat thoroughly.

Step 3: The Vegetation

Chop the onion(s) and red bell pepper.

Step 4: Time to Get Cooking

Add all ingredients except the diced tomatoes and sour cream to the slow cooker. Set on low and let cook 6-7 hours (or longer if your schedule demands it)

Step 5: Tomato, Tomahto ...

Drain the diced tomatoes and add to the slow cooker.

Give the whole thing a good stirring.

Cover and cook on low for another 15-30 minutes

Step 6: Creaminess

Turn off the heat and add the sour cream.

Stir well.

Step 7: Enjoy

Serve over egg noodles, spaetzle, rice, shredded toast or whatever your heart desires. Enjoy with a porter, stout or cider ... or a nice hot mug of tea if you're not a drinker.

This is excellent for those cold winter nights.

P.S. Have a piece of bread with you for the end of the bowl. You're going to want to sop up all that tasty sauce.

Step 8: Addendum

This is a slow cooker modification of the recipe I was taught decades ago. I tried to use the ingredients a college student or novice cook would use. Feel free to use homemade stock instead of packaged and mince the garlic fresh if you're a "garlic purist".

That's the beauty of cooking. Show the novices the basics and then show them how to get better with baby steps.

Speaking of beginning cooks ...

One of the most common mistakes slow cooker novices make is adding too much liquid to a dish because they think it'll "dry out" otherwise. This is not the case. The amount of stock used will make a nice thick soup. If you want it to be a thicker stew; reduce the amount of stock used to 1 cup.

If you wish, you can switch out chicken breasts for the thighs. I feel the thighs have more flavor. But go with what your tastes tell you.

This is my first time posting an 'able. Hope you all enjoy it.

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    4 Discussions


    I love that you adapted this for a slow cooker. Will definitely give it a try.


    Reply 4 years ago on Introduction

    Have you had a chance to try it out? I'm always up for constructive criticism. The people I tend to cook for are a bit biased.

    (- As one former roomie stated, "JAK has this magical power. He can take groceries and make them food. " ... Ahhh bachelors. -)


    5 years ago on Introduction

    I just checked the first image again. No, I did not miss where to use the olive oil. I forgot to take it out of the picture. Sorry if that confused anyone.