Slow Cooker Chicken Paprikash with Rotini Recipe
Introduction
Slow Cooker Chicken Paprikash is a comforting and flavorful dish that combines tender chicken with a rich paprika-spiced sauce. This hands-off recipe lets the slow cooker do the work, filling your kitchen with inviting aromas while you go about your day.
Ingredients
- 3 boneless, skinless chicken breasts
- 1 white onion, diced
- 3 tablespoons garlic, minced
- 5 tablespoons paprika
- 48 oz. chicken broth
- 1/2 cup sour cream
- 1/4 teaspoon black pepper (adjust to taste)
- 1/4 teaspoon salt (adjust to taste)
- 4 tablespoons cornstarch
- 16 oz. rotini pasta
- Water for boiling pasta
- 1 teaspoon parsley for topping (optional)
Instructions
- Step 1: Cut each chicken breast in half lengthwise, then into 1/2 inch cubes. Place the chicken into the slow cooker, add the diced onion and minced garlic, then stir to combine.
- Step 2: Sprinkle the paprika evenly over the chicken mixture and stir well until the chicken is fully coated. Pour in the chicken broth, then add salt and black pepper. Cover and cook on high for 6 hours or low for 8 hours.
- Step 3: About one hour before the cooking time ends, mix the cornstarch with 1/2 cup water until smooth. Pour this mixture into the slow cooker and stir well to help thicken the sauce to a gravy-like consistency.
- Step 4: When the sauce has thickened, transfer a small amount of the liquid to a bowl. Stir in the sour cream until smooth, then return this mixture to the slow cooker. Stir thoroughly to combine without curdling the sour cream.
- Step 5: While the sauce finishes cooking, boil the rotini pasta according to package instructions. Drain the pasta and serve topped with the chicken and creamy paprika sauce. Sprinkle with parsley if desired.
Tips & Variations
- To deepen the flavor, try using smoked paprika or a mix of sweet and hot paprika.
- For a thicker sauce, you can add the cornstarch mixture a little earlier, but keep an eye on the consistency.
- Swap rotini with egg noodles or your favorite pasta shape for a different texture.
- If you prefer, use Greek yogurt instead of sour cream for a tangy twist, adding it the same way to prevent curdling.
Storage
Store leftover chicken paprikash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid breaking the sauce. You can also freeze it for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and offer a juicier, more flavorful result. Cooking times remain the same.
How do I prevent the sour cream from curdling?
Mix the sour cream with some of the hot sauce liquid in a separate bowl before adding it back to the pot. Stir gently and avoid boiling after adding the sour cream to maintain a smooth texture.
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Slow Cooker Chicken Paprikash with Rotini Recipe
- Total Time: 6 hours 15 minutes (high) or 8 hours 15 minutes (low)
- Yield: 4 servings 1x
Description
This Slow Cooker Chicken Paprikash is a comforting Hungarian-inspired dish featuring tender chicken breasts simmered in a rich and flavorful paprika-infused sauce, thickened to a perfect gravy-like consistency with cornstarch, and finished with creamy sour cream. Served over rotini pasta, this meal is perfect for an easy, hands-off dinner that delivers traditional tastes with modern convenience.
Ingredients
Chicken and Sauce
- 3 boneless, skinless chicken breasts
- 1 white onion, diced
- 3 tablespoons garlic, minced
- 5 tablespoons paprika
- 48 oz. chicken broth
- 1/4 teaspoon black pepper (adjust to taste)
- 1/4 teaspoon salt (adjust to taste)
- 4 tablespoons cornstarch
- 1/2 cup water (for cornstarch slurry)
- 1/2 cup sour cream
Pasta
- 16 oz. rotini pasta
- Water (for boiling pasta)
Garnish (optional)
- 1 teaspoon parsley
Instructions
- Prepare the chicken: Filet each chicken breast in half lengthwise and cut into 1/2 inch cubes. Place the washed chicken pieces into the slow cooker. Add the diced white onion and minced garlic. Stir to combine evenly.
- Season and cook: Sprinkle the paprika over the chicken and stir well until all pieces are coated. Pour in the chicken broth and season with salt and black pepper to taste. Cover and cook on high for 6 hours or on low for 8 hours, allowing the flavors to meld and the chicken to become tender.
- Thicken the sauce: About one hour before the cooking time ends, mix the cornstarch with 1/2 cup water to create a slurry. Pour this mixture into the slow cooker and stir well. This will thicken the liquid into a gravy-like sauce that coats the back of a spoon.
- Add sour cream: When the sauce has thickened, carefully remove some of the liquid to a separate bowl and whisk in the sour cream thoroughly. Return this mixture back to the slow cooker and stir gently to combine. This step ensures the sour cream mixes smoothly into the sauce without curdling.
- Cook the pasta: Boil water in a large pot according to package instructions. Cook the rotini pasta until al dente, drain well.
- Serve: Plate the cooked pasta and top it generously with the chicken and creamy paprika sauce. Garnish with parsley if desired for a fresh finish.
Notes
- Adjust the amount of paprika if you prefer a milder or stronger paprika flavor.
- You can substitute sour cream with Greek yogurt for a lighter alternative, but add it at the end off the heat to avoid curdling.
- For gluten-free pasta, swap the rotini with gluten-free options.
- If you want a thicker sauce, increase the cornstarch slightly, but add gradually to avoid an overly thick gravy.
- This recipe is great for meal prepping and reheats well.
- Prep Time: 15 minutes
- Cook Time: 6 hours (high) or 8 hours (low)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hungarian
Keywords: Chicken Paprikash, Slow Cooker Recipes, Hungarian Chicken, Comfort Food, Easy Dinner, Paprika Chicken
