Paprika Chicken (Crockpot)
Here’s what you need:
- 2 - 2 1/2 lbs. chicken thighs, boneless and skinless
- Salt
- Pepper
- 2 medium sweet onions, cut into rounds
- 4 Tbsp. butter, divided
- 16 oz. chicken broth
- 2-3 tsp. Hungarian sweet paprika (can also use smoked paprika, if you like)
- 1 tsp. dried parsley
- 3/4 cup Greek Yogurt (added at the end)
- Cooked egg noodles or Cooked Rice for serving
Heat a large skillet over medium heat. Melt 2 Tbsp. butter and add your onions. Sauté for about 5 minutes, just until they start to turn a bit golden brown.
Add the onions to your crockpot.
Melt the remaining 2 Tbsp. butter in the same skillet and when it is hot, add your seasoned chicken. Allow to sear on both sides. You don't need to cook it fully, you're just looking for the searing on both sides.
Once the chicken is seared, turn off the burner and set the chicken aside.
Add the chicken broth, paprika and parsley to the crockpot and give it a stir.
Add the chicken on top of the onion and paprika mixture. Cover and cook on LOW for 5 hours.
About 30 minutes before it's done, you can make your noodles or rice for serving.
After 5 hours, remove the lid and tear the chicken apart using 2 forks. Add your Greek yogurt and stir to combine.
Serve over your noodles or rice. Enjoy!
NOTE**:
If you like the sauce thicker, you can make a slurry with cold water and corn starch and pour it in for the last 10 minutes or so.
You can use sour cream in place of the yogurt, if you like.
