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Chicken-Make-Ahead Slow-Cooker Chicken Paprikash


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Rate this recipe 4.5/5 (19 Votes)
Chicken-Make-Ahead Slow-Cooker Chicken Paprikash 1 Picture


  • Packed with smoked paprika, garlic and bell peppers, this flavorful freezer to slow cooker make-ahead chicken dinner will have you craving even more delicious Central European fare.
  • Ingredients
  • To Freeze/Slow Cook
  • 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 tablespoon smoked paprika
  • 2 teaspoons salt
  • 4 cloves garlic, peeled
  • 20 oz boneless skinless chicken thighs save $
  • 3 red and/or yellow bell peppers, cut into large strips
  • 1 large onion, halved and cut into 1/2-inch slices
  • To Serve
  • 4 cups hot cooked white rice
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh dill weed



Step 1

In large bowl, mix tomatoes, paprika, salt and garlic. Add chicken, bell peppers and onion; mix well. Divide evenly between two labeled 1-gallon freezer bags. Lay flat, and freeze up to 3 months.
2. Thaw 12 to 24 hours in refrigerator, until completely thawed.
3. Pour contents of bags into 4 1/2-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
4. Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top each bowl with 1 tablespoon sour cream and 3/4 teaspoon dill.

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