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Authentic Slow Cooker Hungarian Chicken Paprikash

This traditional Hungarian dish features delicious sweet Hungarian paprika, melt-in-your-mouth chicken, and velvety sour cream for a rich and creamy meal! This authentic Chicken Paprikash is a great recipe for a hearty meal any night of the week. 
Course Main Course
Cuisine Hungarian
Keyword chicken paprikash, paprika, slow cooker, slow cooker chicken
Prep Time 30 minutes
Cook Time 2 hours
Servings 4

Equipment

  • 1 large skillet
  • 1 stirring utenstil
  • 1 slow cooker or instant pot

Ingredients

  • Legs, thighs, and breasts from 1 whole chicken. (About 2 pounds) (Remove skin or leave skin on and remove later for more flavor)
  • 2/3 cup chopped yellow onion
  • 1 cup chopped Hungarian wax peppers (or substitute with yellow bell pepper)
  • 1/2 cup plain strained tomato sauce or 1 medium tomato, diced
  • 3 tablespoons lard (or substitute clarified butter/ghee)
  • 3 tablespoons Hungarian sweet paprika
  • 1/4-1/2 teaspoon Hungarian hot paprika or cayenne pepper (optional)
  • 1/2 cup filtered water or chicken broth
  • 1 1/2 teaspoons salt (plus more to taste)

Instructions

  • Preheat 2 tablespoons of lard to a large skillet and place on a stovetop set to medium-high heat. Add onions and turn the heat down to medium heat. Sauté until they begin to turn golden brown on the edges.
  • Move onions the the outer edges of the skillet.
  • Add 1 more tablespoon of lard to center of the skillet, and place chicken pieces down evenly in the center of the skillet. Cook on each side for about 1 or 2 minutes, until parts are slightly golden brown. Remove pan from heat. 
  • Add Hungarian sweet paprika and optional Hungarian hot paprika (or optional cayenne pepper) to the pan with the chicken and onions and give it a quick stir.
  • Add onion and chicken mixture to the pot of a slow cooker or instant pot.
  • Add peppers, strained tomatoes, water, and salt. Stir to combine.
  • Slow cook on high in an instant pot (using the slow cook option - make sure to leave steam nozzle open) for 2 hours or in a slow cooker for 3-4 hours. The paprika chicken should fall off the bone and pull apart easily. 
  • Remove chicken bones and skin (if you left it on), and pull chicken apart into tender chicken pieces.
  • Add sour cream and stir to combine.
  • Let slow cook on high for another 15 minutes to thicken up a bit.
  • If the sauce is still not thick enough for your liking, you can transfer it to a pot and let it thicken up on the stove on medium heat for a few minutes.
  • Serve over homemade Hungarian style dumplings or store-bought pasta.
  • Top with more sour cream if desired.
  • Enjoy!