The Pioneer Woman Tasty Kitchen
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Crockpot Chicken Paprikash (or Csirke Paprikás)

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

This is my favorite family recipe. It’s simple, delicious, and chock-full of comfort and history. I adapted this recipe from a Hungarian church cookbook of my Grandmother’s, and whenever I cook it, it’s a huge hit. This recipe can be made with or without a crockpot, but with, you can throw everything in quickly in the morning, and with only 20 minutes of work once you get home, you have a comforting, delicious meal.

Ingredients

  • 1 whole Large Onion, Thinly Sliced
  • 4 whole Chicken Thighs
  • Salt And Pepper, to taste
  • 2 Tablespoons Paprika, Or More To Taste
  • ½ cups Water
  • Tapioca Starch, Cornstarch, Or Flour (optional)
  • ¾ cups Sour Cream
  • 8 ounces, weight Egg Noodles, Cooked Per Package Directions (preferably Wide, Dumplin' Style)

Preparation

1. Place thinly sliced onions in the bottom of your slow cooker.

2. Season both sides of each chicken thigh with salt, pepper, and paprika (in that order). It’s virtually impossible to over season this dish, as excess seasonings will fall off the thighs, but be aware of your salt nonetheless.

You can use chicken breasts if you prefer, but I don’t find the flavor as deep. If you DO decide to use chicken breasts, make sure you get the bone-in kind (again, for deeper flavor).

3. Place your chicken thighs in your slow cooker on top of the onions. Pour the water over the chicken and cover. Cook on low approximately 8 hours, or on high for at least 4 hours. The lower and longer the better. (You can add some tapioca starch at this point to ensure a nice thick gravy at the end – I’ve never done it, but that’s the best starch to use given the low temperatures. Do NOT add cornstarch or flour at this time).

4. Once the chicken has had time to get delicious and tender, take the chicken pieces from the pot, and remove the bones. This is another benefit to thighs – very few bones! Set the meat aside. Do NOT strain out the liquid!!

5. Mix the sour cream into the liquid left in the slow cooker. If you desire a thicker sauce, make a slurry out of 1/4 cup water and 1 tablespoon of cornstarch, and whisk into the gravy. Bring to a boil in a pot until thickened.

6. Stir the gravy and the chicken together.

Serve over cooked egg noodles with some Hungarian Bikaver wine (or any light bodied red/crisp dry white), good company, and lots of laughter!

(Traditional method: Season chicken as above then brown on both sides. Remove the chicken and set aside. Add onions to the pan and saute until translucent. Return chicken to the pan along with approximately 1 cup of water, cover, and simmer over low heat for about 30 minutes, or until cooked through and tender. Then follow the remaining steps from step 4 above.)

2 Comments

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westerngirl1 on 12.11.2011

This was excellent. I removed a lot of fat but left skin on chicken thighs. I did not remove the bones and I cooked it in the oven because it was a cold day.

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Lisa on 4.1.2011

I have been looking for a crockpot version of this recipe and I think I found it! Thanks for sharing. I’m gonna give this a try next week.

4 Reviews

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mixedlovers on 1.31.2012

This was great! I had to watch my chicken though. I made sure it was moist…which was after about 5 or so hours, give or take.
It’s a GREAT recipe. My kids loved it, my husband loved it and I had 3rds :)

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westerngirl1 on 12.11.2011

Absolutely wonderful recipe. I cooked it in the oven for less time on a cold day (heat up the kitchen) and did not debone it. Thank you!

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LaurelAnne on 5.16.2011

My family loves this dish! Only problem I have is that the top of my chicken tends to dry out since I have such a huge crock pot. I like to make a double batch to help prevent this.

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jessicagrimes on 5.29.2010

I followed the traditional method which worked great!

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