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Slow cooker chicken paprikash recipe
Slow cooker chicken paprikash recipe
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Prep Time:
15 minutes
Cook Time:
280 minutes
Total Time:
295 minutes
Tender chicken thighs in a rich creamy tomato sauce, perfect for a fuss-free dinner in the slow cooker.
Ingredients:
  • 18.20 gm olive oil
  • 1.2kg skinless chicken thigh fillets, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 2 garlic cloves, crushed
  • 7.50 gm sweet paprika
  • 125ml (1/2 cup) passata
  • 125ml (1/2 cup) Chicken Style Liquid Stock
  • 85g (1/3 cup) Light Sour Cream, plus extra to serve
  • 5.00 gm cornflour
  • Cooked penne pasta, to serve
  • Chopped parsley, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat the oil until shimmering. Sear the chicken in 3 batches, stirring frequently, for about 2 minutes each until golden brown. Transfer the chicken to the slow cooker.
  • Lower the heat of the frying pan to medium. Add the onion and capsicum and cook for 5 minutes or until softened, stirring occasionally. Stir in the garlic and paprika for 30 seconds until aromatic. Pour in the passata and chicken stock, scraping the bottom of the pan. Transfer the mixture to the slow cooker with the chicken and mix well. Cover and cook on LOW for 4 hours until the chicken is tender.
  • Mix together the sour cream and cornflour in a small bowl. Add to the chicken mixture, cover, and simmer for an additional 30 minutes until it thickens.
  • Serve the delicious paprikash over a bed of pasta, garnished with fresh parsley.

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