Slow Cooker Chicken Paprikash

Total Time
6 hr 20 min
20 min
6 hr
Pop these ingredients into your slow cooker and six hours later you'll have no-fuss paprikash that'll impress any Hungarian!


cooking spray

1 spray(s), or enough to coat skillet

fresh mushroom(s)

2 cup(s), coarsely chopped

uncooked onion(s)

1 small, chopped

garlic clove(s)

1 medium clove(s), minced

sweet red pepper(s)

1 small, diced


1 tsp

table salt

¾ tsp

black pepper

½ tsp

canned chicken broth

½ cup(s)

uncooked boneless skinless chicken breast(s)

1 pound(s)

all-purpose flour

1 Tbsp

fat free sour cream

½ cup(s)


  1. Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and pepper; sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth.
  2. Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.
  3. Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Yields about 1 1/2 cups per serving.


Make sure to keep your slow cooker out for Friday's Tuscan Turkey Pasta.

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