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
Scale
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
