Slow Cooker Chicken Paprika

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 4-6 hours
  • Total Time: 12 minute
  • Yield: 6-8 servings 1x


Tender chicken thighs in a flavorful creamy tomato and paprika sauce served over pasta or rice. 



  • 2 Tbsp canola oil
  • 1 cup diced onion
  • ½ cup chicken broth
  • 2 ½ pounds boneless, skinless chicken thighs (frozen is fine)
  • 1 Tbsp paprika (ideally Hungarian paprika)
  • 1 tsp dried marjoram(or you can use ½ tsp dried oregano)
  • 1 ¼ tsp salt
  • ½ tsp pepper
  • ⅛ tsp red pepper flakes
  • 1 (14 oz) can crushed tomatoes
  • 2 Tbsp cornstarch + 3 Tbsp water
  • ½ cup sour cream


  1. Heat oil in a pan over medium high heat. Saute the onion for 4-5 minutes then add it into the slow cooker.
  2. Add in broth, chicken, paprika, marjoram, salt, pepper, crushed tomatoes and cover the slow cooker.
  3. Cook on low for 4-6 hours. Then make a cornstarch slurry. In a small bowl stir together 2 Tbsp of cornstarch with 3 Tbsp of water, until smooth.Then pour the mixture into the slow cooker. Cook on high without the lid on for 20-30 more minutes, or until sauce has thickened. 
  4. Stir a few tablespoons of the sauce into the sour cream to temper it and then stir the sour cream into the slow cooker. 
  5. Serve sauce and chicken over rice, egg noodles, orzo, potatoes or riced cauliflower.


I used my Ninja Auto-iQ 6 Quart Slow Cooker.* My favorite feature of this slow cooker is that it has a stove top function. This is perfect for sauteing onions before you slow cook. 

  • Category: Chicken
  • Method: Slow Cooker