As a busy mom, I’m always on the lookout for new, delicious recipes that my daughters will love and that make meal prep easier for me.
Recently, I checked out a paprika chicken recipe that inspired me to make this BBQ slow cooker chicken paprikash that promised both flavor and convenience.
To my delight, it was an instant hit with my girls! Watching their faces light up with joy as they savored each bite was absolutely priceless.
Making a recipe that’s both time-saving and crowd-pleasing feels like striking gold, and I’m thrilled to have added another gem to my slow cooker repertoire.
So, let me show you how to get this easy dinner on the table and satisfy even picky eaters!
Key Takeaways
- Cook Time: High – 4 hours; Medium – 6; Low – 8
- Main Ingredients: Boneless skinless chicken thighs, chili powder, garlic, BBQ sauce, sour cream, and more
- Servings: 6
- Extras: Use flavorful chicken paprikash as a filling for empanadas or stuffed peppers for a delicious twist on these classic dishes
- Tip: If you want to save money, you can get bone-ine and skin-on chicken thighs and remove them yourself
Simple BBQ Slow Cooker Chicken Paprikash Recipe
Here’s a nice twist on your standard Paprika Chicken… and it happens to be a delicious twist.
With this BBQ Slow Cooker Chicken Paprikash recipe, you’ll basically toss everything in the slow cooker and just let it do its thing.
And then you come in at the end, adding sour cream to make a creamy chicken paprika sauce. Serve it over noodles, mashed potatoes, or in other fun dinner meals I suggest below!
The dark meat, the paprika, the creamy sauce, and the kick of BBQ make this such a flavorful and succulent meal. I use chicken thighs because they are awesome for 2 reasons:
- Dark meat rules. Especially in the slow cooker.
- They get juicy and don’t dry out when slow-cooked.
If you can find some boneless skinless chicken thighs, that would be ideal… although they cost a little more than the normal ones with skin.
You can buy them with both and remove them yourself if you have the time.
With this crock pot chicken paprikash, you’ll be the hero of your family. I can’t tell you how good this is. If this was a dish at a restaurant, I’d order it again for sure.
Ingredients
- 6 boneless skinless chicken thighs
- 1/4 tsp onion powder
- 1/4 tsp chili powder
- salt and pepper
- 2 cloves garlic minced or pressed (or 2 tsp minced jarred garlic)
- 1/2 onion diced
- 2 chicken bouillon cubes (swap bouillion and water with 3/4 cups of chicken broth)
- 3/4 cup water
- 1/4 cup paprika
- 1/2 cup tomato sauce
- 1/2 cup BBQ sauce
- 1 cup sour cream
Instructions
- Place the chicken in the slow cooker.
- Season with the spices.
- Add all other ingredients except the sour cream.
- Cook on high for 4 hours (or medium for 6, or low for 8)
- Remove chicken from the slow cooker.
- Slowly add sour cream to the liquid left in the slow cooker and blend with a whisk.
- Serve chicken over egg noodles and top with the sour cream sauce.
Fun and New Ideas for Serving Chicken Paprikash
BBQ Slow Cooker Chicken Paprikash is a versatile dish that can be served in various creative ways to keep your meals exciting and fresh.
The unique BBQ chicken paprika sauce could well with so many things, from tacos to pot pies!
Here are some fun ideas to try out:
Chicken Paprikash Pasta
Combine the flavors of chicken paprikash with your favorite pasta for a delicious and hearty meal.
Simply toss your cooked egg noodles or pasta with the creamy sour cream sauce from the slow cooker, and top it with shredded chicken thighs.
Garnish with fresh parsley or chopped green onions for added color and flavor.
Chicken Paprikash Tacos
Transform your chicken paprikash into a filling for tacos.
Warm up some soft tortillas, fill them with chicken paprikash, and top with a dollop of sour cream, shredded lettuce, diced tomatoes, and a sprinkle of cheese.
Chicken Paprikash Stuffed Peppers
Use the chicken paprikash as a delicious stuffing for bell peppers. Hollow out the peppers, fill them with the chicken mixture, and bake until the peppers are tender.
Top with some melted cheese for an extra touch of flavor.
Chicken Paprikash Pot Pie
Use your chicken paprikash as a savory filling for a pot pie.
Layer the chicken mixture in a pie crust, cover with another layer of crust, and bake until golden brown for a comforting and hearty meal.
Chicken Paprikash Over Rice
Instead of the traditional egg noodles, serve your chicken paprikash over a bed of fluffy rice.
Brown rice or wild rice can add a unique texture and nutty flavor that complements the sauce beautifully.
Chicken Paprikash Flatbread
Spread a layer of chicken paprikash over a flatbread or naan, sprinkle with mozzarella and onions, and bake until the cheese is melted and bubbly.
This makes for an excellent snack or light dinner option.
Chicken Paprikash Empanadas
Fill empanada dough with chicken paprikash, fold, and bake until golden. These scrumptious pockets are perfect for picnics, lunch boxes, or as a delightful appetizer.
Other Slow Cooker Recipes
And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!
FAQs
Can I use a different cut of chicken for this recipe?
Yes, you can use other cuts of chicken like breasts or drumsticks. However, keep in mind that chicken thighs are preferred because they stay juicy and tender when slow-cooked.
If you choose to use chicken breasts, consider checking for doneness earlier, as they might cook faster and could dry out if overcooked.
What are the classic ingredients for chicken paprikash?
The classic ingredients for chicken paprikash are bone-in chicken pieces, Hungarian paprika, onions, garlic, tomatoes, and sour cream.
However, this BBQ slow cooker chicken paprikash recipe adds a twist by incorporating BBQ sauce for added flavor and depth.
What kind of BBQ sauce should I use?
You can use any BBQ sauce you prefer or already have on hand.
A smoky or tangy BBQ sauce works well with this recipe, but feel free to experiment with different flavors to find what your family enjoys the most.
Can I make this recipe dairy-free?
Yes, you can make BBQ Slow Cooker Chicken Paprikash dairy-free by substituting the sour cream with a dairy-free alternative, like coconut cream or a dairy-free sour cream.
Ensure the alternative you choose can withstand the heat without curdling.
Alternatively, you can omit the sour cream altogether and serve the chicken paprikash without the creamy sauce. This will result in a more traditional version of the dish.
Can I freeze this recipe?
Meal prepping and freezing chicken paprikash is a convenient way to ensure you have a delicious, hearty meal ready whenever you need it.
Follow the recipe instructions all the way through to the end, including adding the sour cream and mixing the sauce.
Allow the cooked chicken paprikash to cool slightly. Then, divide it into individual or family-sized portions. This can be done in airtight containers or freezer-safe bags.
If using freezer bags, lay them flat in the freezer for easier storage. Make sure you label it with dates and what it is/how much.
Place the labeled containers or bags in the freezer. Chicken paprikash can be stored in the freezer for up to 3 months.
When you’re ready to enjoy your meal, remove a portion from the freezer and let it thaw in the refrigerator overnight.
Once thawed, you can reheat it in a saucepan over low heat, stirring occasionally until warmed through.
Final Thoughts
As a mom, there’s nothing more rewarding than seeing your family come together over a home-cooked meal that everyone loves.
This BBQ slow cooker chicken paprikash has quickly become a household favorite, and it’s such a win-win for me—it’s easy to prepare, saves me time, and it packs a ton of flavor that my girls can’t get enough of.
Watching my daughters enjoy every bite, knowing that I’m serving them something both wholesome and delicious, fills my heart with joy.
If you’re a busy parent like me, always looking for that next go-to recipe, I highly recommend giving this one a try.
Trust me, this recipe is a keeper, and it just might become the highlight of your family dinners, too. Here’s to more happy, stress-free mealtimes!
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[…] Slow Cooker Paprika BBQ Chicken – when I was creating this recipe, I wasn’t sure how it would turn out. Loads of paprika, plus a bit of BBQ sauce to add some sweetness. After you add the sour cream in at the end, this dish just is just out of this world good! One of my favorites. […]
Can I just use chicken broth instead of water and bouillon?
you sure can!
I got up this morning and saw your recipie. Boy does it look delish So I got everything prepared so when I was leaving to go to work all I had to do was turn on my slow cooker and out the door I went. Can’t wait to finish work to come home and dig in. Will let u know
Looks so good!! Curious, could I use chicken breast instead – have some fussy eaters.
I had to make it on the stove top as the power went out…..2 hours on low…..was FANTASTIC!
The chicken in the finished dish looks shredded but it doesn’t say to shred in the recipe?
In the 4th pic at the bottom of the crock pot it looks like beans or something… do you see what I mean? I went over all of the ingredients five times just in case I missed something and I can account for all the ingredients in your pics but that. Am I missing something? I have made four of your recipes this week and OMG! My family loves them! Thank you!! I’m just curious as to that those little things are lol. Thank you!!
It’s the paprika bubbling up to the surface after the water was poured in.
I made this twice, the first time it was too sweet as I used Sweet Baby Ray’s BBQ sauce. The second time I used Tom’s Mild and it was delish. I also used sweet paprika and finished it off with plain greek yogurt instead of sour cream. Finally, I also added green beans at the end. It is definitely a keeper of a recipe. So easy!
This looks amazing. Is there anything I can use besides sour cream or greek yogurt for the sauce? Family members won’t eat either of those. Thanks!
How many pounds of chicken is this? I only have chicken breast
Hmmm, 1/4 cup of paprika? Just checking if that’s correct? Seems a lot…?
I was wondering the same thing. I’m going to make it this weekend and find out!
Ok here’s the verdict on the paprika chicken. I’d say it’s disappointing for all the hype. It’s good, but in spite of the massive amount of paprika and even my accidental overdose of chili powder, there is ZERO HEAT. Believe it or not, I can’t even taste the paprika. I guess eight hours in the crock pot really deadens the punch of the spices. If I were to revise this recipe, I would say to add the paprika and chili powder about an hour before the end of cooking, definitely NOT at the beginning.