Slow Cooker Chicken Paprikash
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This slow cooker chicken paprikash combines tender diced chicken, plenty of red capsicum and sweet paprika in a creamy tomato sauce. It makes a large batch that works for meal prep, freezer prep or an easy weeknight dinner.note - ingredients can be approximate
Equipment
- slow cooker, searing recommended, or normal + pan
Ingredients
- 1.2 kg (2 ⅔ lb) chicken breast, see note 1
- 1 brown onion
- 3 red capsicum
- 4 garlic cloves
- 3 tablespoon sweet paprika
- 680 g (2 ⅔ cups) passata, see note 2
- ¼ cup Greek yogurt, subs note 3
- Salt and pepper, to taste
Serve with
- 500 g (1 lb) pasta, adjust if not using all 8 serves
Instructions
Preparing
- Dice the 1.2 kg (2 ⅔ lb) chicken breast, finely dice the 1 brown onion, the 3 red capsicum, and mince the 4 garlic cloves.
Cooking
- Heat a small amount of oil in a searing slow cooker insert or frying pan over medium heat. Add the onion and cook for 3–5 minutes, stirring occasionally, until softened and translucent.
- Add the garlic and cook for a further 30–60 seconds, until fragrant.
- Add the diced chicken breast, red capsicum, 3 tbsp sweet paprika, 680 g (2 ⅔ cups) passata. Season with salt and pepper to taste, then stir until the chicken and capsicum are coated in the paprika-tomato sauce.
- Cover and cook for approximately 3 hours on HIGH or 5–6 hours on LOW. Slow cookers vary, so begin checking earlier; the chicken should be opaque, tender and reach at least 75°C / 167°F in the centre.
- Stir through the ¼ cup Greek yogurt until fully incorporated.
- If meal prepping, you can remove the slow cooker from the heat and allow it to cool.If serving immediately, leave the slow cooker on with the lid off for approximately 15 minutes to allow the sauce to thicken slightly.
- Meanwhile, prepare the 500 g (1 lb) pasta (or however much you plan on using) according to packet instructions. If meal prepping, cook the pasta for approximately 2 minutes less than the packet instructions so it does not become too soft when reheated.
- Serve or portion the chicken paprikash with the pasta and season with additional salt and pepper to taste.
Notes
Note 1 - Chicken breast
Chicken thigh can be substituted for chicken breast and is more forgiving if you need a longer cooking time. Whole boneless thighs can also be cooked and broken into chunks once tender.
Note 2 - Passata
Passata gives the sauce a thicker consistency than diced tomatoes, which can release extra liquid in the slow cooker. If using diced tomatoes instead, add a little tomato paste to help concentrate and thicken the sauce.
Note 3 - Greek yogurt
Substitute with a neutral dairy-free version, sour cream or heavy cream.
Serve with
This recipe was served with pasta, but you could also serve with potatoes (mashed, roasted etc), rice, some naan bread or any other carb source you prefer.
Storage
Store in an airtight container in the fridge for up to 3-4 days, keeping the pasta and chicken paprikash separate where possible.
Reheating
Microwave until steaming hot throughout, adding a small splash of water if the sauce has thickened; warm for about 1 minute before stirring cold pasta to help prevent it breaking.
Freezing
Freeze the chicken paprikash separately from the pasta for up to 3 months, then thaw overnight in the fridge and reheat until steaming hot throughout.
Nutrition
Calories: 466kcalCarbohydrates: 60gProtein: 43gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 96mgSodium: 208mgPotassium: 1256mgFiber: 6gSugar: 9gVitamin A: 3169IUVitamin C: 69mgCalcium: 58mgIron: 4mg
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