Great new chicken recipe for the slow cooker – here it is!


Paprika Chicken in the Slow Cooker


  • 1 red bell pepper, cored, seeded and sliced
  • 1 yellow bell pepper, cored, seeded and sliced
  • 1 onion, sliced
  • 1 (28 oz.) can whole plum tomatoes, drained and coarsely chopped, with 1/2 cup juice reserved
  • 1 cup chicken broth
  • 1 clove garlic, minced
  • 1 1/2 tsp Hungarian paprika
  • 1 tablespoon
  • 1 (3 lb.) chicken, quartered and skinned or chicken pieces boned and skinned ( we prefer the latter but the downside is that the chicken can get tough when off the bone )
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup low fat sour cream


  1. Place peppers, onion, tomatoes, juice, 1/2 cup chicken broth, garlic and paprika in a slow cooker.
  2. In a large skillet, heat 1 Tbsp. oil over medium high heat. Season chicken with salt and pepper.
  3. Add to skillet and brown all sides, about 8 minutes.
  4. Transfer to slow cooker.
  5. Pour remaining 1/2 cup broth in skillet; scrape bottom of pan to incorporate browned bits.
  6. Pour liquid into slow cooker and cook on high setting for 6 hours.
  7. Remove chicken and let cool. Remove meat from bones and return to slow cooker; discard bones. Stir in sour cream.
  8. Serve with rice ( one option is to mix rice with quinoa – really delicious!)chicken-paprika-casserole slow cooker

About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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