Slow Cook Chicken Paprikash


  • 6 chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups white rice flour
  • 1 tablespoon canola oil
  • 2 cups onion
  • 1 cup red bell pepper
  • 1/2 cup carrots
  • 3 cloves garlic
  • Cooking Spray
  • 1 package mushrooms
  • 1 1/4 cups chicken broth
  • 2 tablespoons Hungarian sweet paprika
  • 1/2 cup sour cream
  • 1 tablespoon parsley
  • Sprinkle chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Place flour in a shallow dish; dredge chicken in flour, reserving any remaining flour.
  • Heat a large well-seasoned cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until golden brown. Transfer chicken to a 6-quart Instant Pot.
  • Add onion, red bell pepper, carrots, and garlic to pan; coat vegetables with cooking spray. Cook, stirring constantly, 6 minutes or just until tender. Transfer onion mixture to cooker.
  • Coat mushrooms with cooking spray, and add to pan. Cook, stirring constantly, 5 minutes or until browned. Transfer mushrooms to cooker.
  • Combine reserved flour, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, broth, and paprika in a bowl; stir with a whisk.
  • Add broth mixture to cooker. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 3 hours cook time.
  • Remove chicken from cooker, and place on a serving platter. Skim fat from surface of cooking liquid.
  • Stir sour cream into cooking liquid. Serve sauce with chicken, and sprinkle with parsley.
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