Slow Cooker Chicken Paprikash

Begin by mixing the onions with the hot and regular paprika, chili flakes, and salt. Make sure everything is mixed, then add to the bottom of your slow cooker.

Next add the oil to a large skillet and bring it to a medium to medium high heat.

Dredge the chicken in about 6 tablespoons flour, making sure to lightly coat all sides of the chicken. Shake off any excess flour. Add the chicken to the skillet and brown the chicken on each side for about 5 minutes per side, without touching. Your goal is to get a nice sear and lock in those juices.

Once browned, add the chicken pieces on top of the bed of onions.

Reduce the heat on the skillet to medium to medium low heat. Add the chicken stock to the skillet and tomato paste, and begin scraping down the chicken bits that stuck to the bottom of the skillet, mixing and cooking down the tomato paste as well.

During this time, mix the sour cream and the remaining 2 tablespoons of flour in a small bowl. Ladle in some of the warm chicken stock and mix until you have a nice smooth mixture. Add the sour cream sauce into the skillet, and begin mixing, incorporating it with the rest of the stock.

Pour the sauce over the chicken, cover, and cook on low for about for 5 hours.

Before you are about to serve, cook your gnocchi, and when fully cooked, strain, and add to a pot of melted butter, sprinkling with some of the chopped parsley.

When you are ready to plate, add the chicken paprikash to a serving plate, or bowl, making sure you get the onions and a good amount of the sauce, serving the cooked gnocchi along the edge of the chicken.

The smell, and more importantly, the flavor is totally amazing. You are left with fall-apart tender chicken, and the sauce with cooked down onions. Well, it’s amazing. Paired with the tender gnocchi and moving that into the sauce, wow, I’m hungry just writing about it. If you are looking for comfort, this is definitely worth making as it’s simple and extremely delicious. Enjoy!