Slow Cooker BBQ Paprika Chicken

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:

1. Dark meat rules. Especially in the slow cooker.
2. 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!

Slow Cooker BBQ Paprika Chicken

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Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 6

Author: Lauren Cobello

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!