Ingredients
Scale
Here’s everything you’ll need to make this flavorful slow cooker paprika chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil (or vegetable oil)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon paprika (preferably smoked paprika)
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder (optional for extra heat)
- Salt and pepper, to taste
- 1 cup low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice (optional for added brightness)
- Fresh parsley, chopped (for garnish)
Ingredient Highlights
- Chicken: Boneless, skinless chicken breasts or thighs are the best cuts for this recipe. Thighs are especially great for slow cooking as they retain moisture and become incredibly tender.
- Paprika: Paprika is the star of this recipe, lending the dish its signature smoky flavor. Smoked paprika is recommended for an added depth of flavor, but regular paprika will work just fine too.
- Spices: The combination of cumin, turmeric, and chili powder (if you like a little heat) enhances the earthy flavors of the chicken and gives it a well-rounded taste.
- Chicken Broth: Using low-sodium chicken broth helps control the salt content of the dish while ensuring the chicken stays moist and flavorful during the slow cooking process.
- Tomato Paste: Tomato paste adds richness and a subtle tang to the sauce, giving it a balanced, savory flavor.
- Lemon Juice: A little squeeze of lemon juice adds brightness and balances the richness of the dish. It’s optional but highly recommended for the perfect finish.
Instructions
Sear the Chicken:
- Heat the Oil: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts (or thighs) to the pan.
- Sear the Chicken: Sear the chicken for about 2-3 minutes on each side, just until the chicken develops a nice golden-brown color. This step adds flavor to the chicken but is not necessary for cooking it through. If you’re short on time, you can skip this step and add the raw chicken directly to the slow cooker.
- Transfer to Slow Cooker: Once the chicken is seared, transfer it to the slow cooker.
Prepare the Seasoning and Sauce:
- Prepare the Aromatics: In the same skillet, add the chopped onion and cook over medium heat for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the Spices: Stir in the paprika, thyme, cumin, turmeric, chili powder (if using), salt, and pepper. Toast the spices in the pan for about 1 minute to enhance their flavor.
- Add Liquids: Stir in the tomato paste and chicken broth, scraping up any brown bits from the bottom of the skillet. Once the mixture is well combined, pour it over the chicken in the slow cooker.
- Optional Step – Add Lemon Juice: If using, add the tablespoon of lemon juice to the slow cooker for an extra burst of flavor.
Slow Cook the Chicken:
- Cook on Low: Cover the slow cooker and set it to cook on low for 6 hours. If you’re in a hurry, you can cook it on high for 3-4 hours, but cooking on low yields the most tender chicken.
- Check the Chicken: After the cooking time is up, check the internal temperature of the chicken. It should reach 165°F (74°C) for safe consumption. The chicken should be tender and easily shred with a fork.
Shred and Serve:
- Shred the Chicken: Once the chicken is fully cooked, use two forks to shred the meat directly in the slow cooker. Stir the shredded chicken into the flavorful sauce to soak up all of the juices.
- Garnish: Garnish with freshly chopped parsley for a pop of color and freshness.
- Serve: Serve the slow cooker paprika chicken over rice, mashed potatoes, roasted vegetables, or a bed of leafy greens.
- Prep Time: 10-15 minutes
- Cook Time: 6 hours on low or 3-4 hours on high
Nutrition
- Serving Size: 4-6
- Calories: 300-400
- Fat: 10g
- Carbohydrates: 20g
- Protein: 35g