How to make slow cooker sour cream chicken paprikash

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Paprikash is a traditional Hungarian dish comprised of chicken, onions, paprika and sour cream. Needless to say, this is a dish that is high on the list of fabulous winter comfort foods. This hearty feast is also the perfect dinner to serve for the whole family, as you can easily adjust the spiciness to accommodate younger palates.
A perfect recipe for your slow cooker, this humble dish renders you fall-off-the-bone chicken thighs and a creamy sauce of chicken stock, sour cream and rich spices. This meal is brilliant to serve simply over fluffed white rice or wide egg noodles, and any leftovers can be frozen and stored for up to three months. Family-friendly has never tasted so good!
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Sour Cream Chicken Paprikash
4
20 minutes
6 hours
6 hours, 20 minutes
3lb (1.3kg) bone-in, skinless chicken thighs
6 slices bacon
2 white onions, sliced
3 garlic cloves, chopped
2 cups (450ml) chicken stock
1 teaspoon flour
3/4 cup (170g) sour cream
2 teaspoons flake salt
1 tablespoon sweet paprika
1 tablespoon hot paprika
2 teaspoons cayenne
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 bunch dill, roughly chopped
In a large, dry frying pan over medium heat, saute the bacon until crispy. Remove the bacon strips and set to one side, but reserve the bacon grease in the pan.
Rub the garlic, black pepper, 1 teaspoon of cayenne and 1 teaspoon of the flake salt over the chicken. Heat up the bacon grease over medium heat and place the chicken thighs in the pan to brown on both sides (about 4-6 minutes on each side).
Place the sliced onions into the frying pan and pour in 1 teaspoon of flake salt, 1 teaspoon of cayenne, the sweet paprika, the hot paprika and half of the dill leaves. Saute until the onions are soft and translucent. Roughly chop the crispy bacon and place it into the bottom of the slow cooker along with the sliced onions. Place the browned chicken thighs on top and pour over the chicken stock.
Stir in the flour and then cover and leave to cook for 5-6 hours. Stir in the sour cream 20 minutes prior to serving and enjoy with chopped dill leaves over the top. This can be eaten with white rice or served over cooked egg noodles.
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Pro tip: For a quicker route, you can skip the sautéing of the onions and place them directly into the bottom of the slow cooker with the spices.
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