There is something mighty comforting about a slow cooker full of tender chicken quietly doing its work on a warm day, especially when the ingredient list is short and the flavor comes out rich as can be. This old-fashioned Amish-style paprika chicken leans on simple pantry staples and patient cooking, giving you buttery juices, a deep savory aroma, and the kind of dependable supper that feels right at home at a potluck, family reunion, or Sunday table.
Serve this chicken with mashed potatoes, buttered noodles, rice, or thick slices of homemade bread to catch every bit of the golden paprika juices. For a summer crowd, I like to round it out with green beans, sweet corn, cucumber salad, or a simple coleslaw, and if you are feeding plenty of folks, a pan of baked beans on the side fits right in.
Slow Cooker 4-Ingredient Amish Paprika Chicken
Servings: 6
Ingredients
6 bone-in, skin-on chicken thighs
1/2 cup unsalted butter, melted
2 tablespoons sweet paprika
1 packet dry onion soup mix
Directions
1. Pat the chicken thighs dry with paper towels and arrange them in an even layer in a lightly greased slow cooker, skin side up if possible.
2. In a small bowl, stir together the melted butter, paprika, and dry onion soup mix until well combined.
3. Spoon and brush the butter mixture evenly over the chicken, making sure each piece gets well coated.
4. Cover and cook on low for 5 to 6 hours, or until the chicken is very tender and reaches a safe internal temperature of 165 degrees Fahrenheit.
5. Carefully spoon some of the pan juices over the chicken before serving, and bring it to the table hot straight from the cooker or transfer to a serving platter.
Variations & Tips
Use chicken legs or mixed pieces: If thighs are not what you have on hand, drumsticks or a mix of bone-in pieces work well too. Just keep the pieces in a single snug layer so they cook evenly and stay nicely coated in those seasoned juices.
Add a little color at the end: For deeper color, you can place the cooked chicken under the broiler for 2 to 3 minutes after slow cooking. That is not traditional slow cooker fare, but it does give the skin a prettier finish for company.
Mind the salt: Onion soup mix can vary from brand to brand, so taste the pan juices before adding any extra seasoning. Most times, this dish needs nothing more.
Make the juices count: Those buttery drippings are too good to waste. Spoon them over potatoes, noodles, or rice, or stir a little flour slurry into them on the stovetop if you want a thicker gravy-like sauce.
For a larger crowd: Double the recipe only if your slow cooker is large enough to hold the chicken without packing it too tightly. If the cooker is overfilled, the chicken may steam more than braise and the seasoning will not settle as evenly.