Chicken Paprikash (Braised or Slow Cooker Recipe)

Chicken Paprikash on a platter with a bowl of nokedli noodles behind it.

5 from 1 vote

Chicken Paprikash (Braised or Slow Cooker Recipe)

This easy Chicken Paprikash recipe transforms simple ingredients into a restaurant-quality meal that is perfect for family dinners. Make it in the Ninja Possible Cooker Pro, your slow cooker, or in a large skillet on the stove!

Prep Time30

Cook Time1 30

Course: Dinner, Entree

Cuisine: Hungarian

Difficulty Level: Easy

Servings:

Calories: 500kcal

Author: Louise

Equipment

Ninja Foodi Possible Cooker Pro or
Slow Cooker or
Large Skillet on the Stove

Ingredients

For the Chicken

2 teaspoons (affiliate link)Hungarian sweet paprika
2 teaspoons fine grind sea salt or kosher salt
1 teaspoon black pepper
6 bone-in, skin-on chicken thighs about 3 pounds
4 Tablespoons butter salted or unsalted (I use salted)

For the Paprikash Sauce

2 Large Sweet onions about 3-4 cups ½" diced
2 yellow or orange bell peppers about 2 cups ½" diced
1 small bulb garlic about 6-8 cloves peeled and smashed
1 cup chicken broth or stock
14.5 ounces Fire Roasted Diced Tomatoes or plain diced tomatoes
3 Tablespoons (affiliate link)Hungarian Sweet Paprika
1 teaspoon fine grind sea salt or kosher salt
½ teaspoon black pepper or white pepper if you prefer
½ cup sour cream
2 Tablepsoons all purpose flour optional for thickening
1-2 Tablespoons fresh or dried parsley optional for garnish

Nokedli

1 batch Homemade Nokedli Egg Noodles

Instructions

Searing the chicken and Sautéing the Vegetables

Turn the Possible Cooker Pro on high sear/sauté and let it go through the preheat process.
While the Possible Cooker Pro is preheating, mix the seasoning blend and season the chicken thighs on both sides. There is no need to trim the chicken thighs.
When it says to "add food," add the butter and move it around in the pan so it doesn't burn.
2 teaspoons Hungarian sweet paprika, 2 teaspoons fine grind sea salt or kosher salt, 1 teaspoon black pepper, 6 bone-in, skin-on chicken thighs, 4 Tablespoons butter
Place the chicken thighs skin side down in a single layer in the pot and let them sear for 10 minutes or until the skin develops a golden brown color. Don't worry if the seasoning becomes dark, that is normal.
Flip the chicken over and let it sear on the other side for about 5 minutes (total searing time is about 15 minutes.
While the chicken is searing, dice the onions and peppers. Peel and smash the garlic.
2 Large Sweet onions, 2 yellow or orange bell peppers, 1 small bulb garlic
Remove the chicken and place it on a plate when it is golden brown.
Add the diced vegetables to the Possible Cooker Pro pot and sauté for about 5 minutes, stirring occasionally.
Add the smashed garlic and sauté for about 2-3 minutes.
Deglaze the pot with chicken broth or stock.
1 cup chicken broth or stock
Mix the seasonings with the fire roasted tomatoes (to prevent clumping) and add to the Possible Cooker Pot. Stir to combine.
14.5 ounces Fire Roasted Diced Tomatoes, 3 Tablespoons Hungarian Sweet Paprika, 1 teaspoon fine grind sea salt or kosher salt, ½ teaspoon black pepper

Braising the Chicken Paprikash

Place the chicken thighs on top of the mixture with the skin side facing up. Switch to the "Braise" function and set the time to 2 hours.
After 90 minutes, check the internal temperature of the chicken thighs and it should be between 190-200℉/90-95℃. Don't worry if it is a little higher than that.
You can cook the chicken longer if needed.

Making the Nokedli

While the chicken is cooking, you can make the Nokedli if desired. Here is the recipe: Homemade Nokedli Noodles
1 batch Homemade Nokedli Egg Noodles

Crisping the Chicken

When the chicken has reached the desired temperature, remove the chicken from the pot and place it on a baking pan. I like to sit it on a rack on the baking pan, but this is optional.
For Crispy skin: Preheat the oven to 475℉/225℃ and place the chicken in the oven to crisp up while you finish the sauce. This takes 10-15 minutes usually.

Finishing the Paprikash Gravy

For Thinner Gravy: Stir the sour cream into the brasing liquid and turn the Possible Cooker to Keep Warm until you are ready to serve the chicken paprikash.
For thicker Gravy: Mix about ½ cup of the braising liquid with the sour cream. Add the flour and stir until you have a smooth mixture. Tempering the sour cream prevents lumps from forming in the gravy.
Add to the rest of the braising liquid and stir to combine. Stay on the braise function for 15 minutes so the gravy thickens and cooks out the flour taste.
½ cup sour cream, 2 Tablepsoons all purpose flour

Serving Chicken Paprikash with Nokedli

Place the chicken on a platter or individual plates alongside the homemade Nokedli and spoon over the paprikash gravy. Garnish with fresh or dried parsley if desired.
Enjoy!
1-2 Tablespoons fresh or dried parsley

Notes

Nutritional Information does not include Nokedli noodles.

Slow Cooker Instructions:

Heat a large skillet over medium-high heat with 2-3 tablespoons butter or oil.
Sear chicken thighs skin-side down for 10-15 minutes until golden brown.
Place diced onions and peppers in bottom of slow cooker along with smashed garlic, chicken broth, and seasoned fire roasted tomatoes.
Place the chicken thighs skin side up on top.
Slow cook on low for 3-4 hours and on high for 1-3 hours. The timing will depend on your slow cooker.
Follow the rest of the recipe instructions for crisping the chicken and finishing the sauce. Slow cook the sauce on high for 20-30 minutes.
Serve & Enjoy!

Stove Top Instructions:

Heat a Dutch oven or a large skillet with a lid on the stove to medium-high heat. Add butter and sear chicken in single layer, skin side down until golden brown. Remove chicken mixture to large plate.
Reduce the stove to medium heat. Add the diced onion and peppers and sauté for 3 minutes, stirring occasionally.
Add smashed garlic cloves and sauté another 2 minutes.
Deglaze the pan with chicken stock.
Mix the remaining seasonings into the fire roasted tomatoes and stir into the vegetable mixture.
Place the chicken, skin side up back into the pot or pan and put a lid on it.
Turn the heat to low and simmer covered for about an hour or until the internal temperature of the chicken reaches around 200℉/ 95℃.
Follow the rest of the recipe instructions for crisping the chicken skin and thickening the sauce. Simmer the sauce on low for 10-15 minutes after adding the sour cream and flour mixture.
Serve & Enjoy!

Nutrition