Chicken Paprikash

Spicy and packed with flavor, our take on this Hungarian classic will tantalize your tastebuds. 

Prep: 20 minutes

Cook: 5 hours 45 minutes

Serves: 4


  • 2 pounds Open Acres boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
  • 1 can (14 ounces) Our Family less-sodium chicken broth (1 3⁄4 cups)
  • 2 garlic cloves, finely chopped
  • 1 green bell pepper, sliced
  • 1 medium Open Acres yellow onion, sliced
  • 2 tablespoons Our Family paprika
  • 2 teaspoons Our Family salt
  • 1⁄2 teaspoon Our Family ground black pepper
  • 8 teaspoon Our Family cayenne pepper
  • 4 1⁄2 cups Our Family wide egg noodles (about 8 ounces)
  • 1 cup Our Family sour cream
  • 3 tablespoons Our Family all-purpose flour
  • 2 medium tomatoes, each cut into 1-inchbchunks (about 3 cups)
  • 1 red bell pepper, sliced
  • Chopped fresh parsley (optional)


  1. In 5- to 6-quart slow cooker, combine chicken, broth, garlic, half of the green bell pepper, onion, paprika, salt, black pepper and cayenne pepper. Cover and cook on low 51⁄2 hours or on high 21⁄2 hours. 
  2. Meanwhile, about 30 minutes before paprikash is done, prepare noodles as label directs; drain. 
  3. In small bowl, stir together sour cream and flour, and stir into slow cooker. Increase heat to high, cover and cook 5 minutes. Stir in tomatoes, red bell pepper and remaining half of the green bell pepper; cover and cook 10 minutes longer. Serve chicken paprikash over noodles. Sprinkle with chopped parsley, if desired. 

Approximate nutritional values per serving: 561 Calories, 22g Fat (10g Saturated), 217mg Cholesterol, 1510mg Sodium, 45g Carbohydrates, 4g Fiber, 47g Protein