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Slow Cooker Chicken Paprikash
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2 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

2 large (2 cups) onions, coarsely chopped

1 (15-ounce) can tomato sauce

2 tablespoons paprika

1 tablespoon chicken bouillon granules

2 teaspoons finely chopped fresh garlic

1/2 teaspoon pepper

4 (2 tablespoons) Land O Lakes® Butter Balls, melted

2 tablespoons all-purpose flour

2 medium (2 cups) green bell peppers, sliced

1 cup sour cream


Hot cooked rice, if desired

How to make

  1. STEP 1

    Stir together chicken, onion, tomato sauce, 2 teaspoons paprika, chicken bouillon granules, garlic and pepper in 4-quart slow cooker.

  2. STEP 2

    Cover; cook on Low heat setting 5-6 hours, or High heat setting 3-4 hours or until chicken is tender.

  3. STEP 3

    Combine melted Butter Balls and flour in bowl; mix until smooth. Gradually stir into chicken mixture. Stir in remaining paprika and green bell pepper. Increase heat setting to High. Cover; cook 15-30 minutes or until mixture is thickened and bell pepper is softened.

  4. STEP 4

    Stir in sour cream just before serving. Serve over rice, if desired.

Tip #1

Paprikash is a Hungarian dish using paprika for flavor rather than a garnish. Although paprika comes from Spain, South America and California, many consider the Hungarian variety to be the best. Hungarian paprika is widely available in supermarkets. Paprika can become bitter during the long, slow cooking, so only 2 teaspoons are added at the beginning of cooking and the rest is added at the very end.

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