Slow Cooker BBQ Paprika Chicken
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Here’s a nice twist on your standard Paprika Chicken… and it happens to be a delicious twist. With this BBQ Paprika Chicken, you will basically toss everything in the slow cooker and just let it do it’s thing.
And then you come in at the end, add in some sour cream to the sauce, and serve it over noodles.
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 are very easy to take the skin off.
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.
With this meal, you will 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.
And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!
Ingredients
- 6 chicken thighs skin removed.
- 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
- 1/4 cup paprika
- 1/2 cup tomato sauce
- 1/2 cup BBQ sauce
- 3/4 cup water
- 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.
Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!
COMMENTS
[…] 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.