Slow Cooker Creamy Paprika Chicken

This slow cooker creamy paprika chicken is easy to prepare, full of smoky flavour and finished with Philadelphia Light to make a lovely creamy sauce.

There’s no need to add any stock to the slow cooker, the chicken releases plenty of liquid as it cooks, which combines with the paprika, tomato purée, sriracha and cream cheese to make the sauce.

I’ve also tested this recipe in a pan on the hob, so I’ve included those instructions below if you don’t want to use a slow cooker.

How To Make Slow Cooker Creamy Paprika Chicken

For exact measurements and concise instructions, head down to the recipe card at the bottom of the post.

What You Need

Chicken – I used 900g of boneless, skinless chicken thighs. I like using thighs in the slow cooker as they stay tender and juicy after several hours of cooking. You can use chicken breasts instead if you prefer.

Onion and garlic – you’ll need one finely chopped onion and three crushed garlic cloves.

Smoked paprika – I use 2 tablespoons of smoked paprika. It might sound like quite a lot, but the flavour mellows during slow cooking and again when the Philadelphia is added at the end.

Tomato purée – two tablespoons add some richness to the sauce without turning this into a tomato-based chicken dish.

Sriracha – I added one tablespoon of sriracha for a little heat. It works really well alongside the smoky paprika without making the finished dish particularly spicy. If you prefer more heat, you can add a little extra.

Soy sauce – one tablespoon adds some extra savoury flavour. I don’t add any additional salt at the beginning because the soy sauce already contains plenty.

Dried oregano – half a teaspoon is enough to add a little extra flavour without competing with the smoked paprika.

Philadelphia Light – I used a 165g tub of Philadelphia Light. This is stirred in towards the end rather than cooked with the chicken from the beginning. You could use full-fat Philadelphia if you prefer.

Black pepper – add according to taste, I added half a teaspoon.

Fresh parsley – this is optional, but some chopped parsley scattered over the finished chicken adds a little freshness and colour.

Making It In The Slow Cooker

Start by adding the finely chopped onion and crushed garlic to the slow cooker, followed by the chicken thighs.

Next, add the smoked paprika, tomato purée, sriracha, soy sauce, dried oregano and a good grinding of black pepper. Give everything a really good stir so that the chicken is coated in all those lovely smoky, spicy flavours.

You might look at the slow cooker at this point and wonder whether you need to add some stock, but don’t be tempted. There’s no need to add any extra liquid. The chicken will release plenty of juices as it cooks, and these will eventually form the base of the creamy paprika sauce.

Put the lid on and leave it to cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken is cooked through and lovely and tender.

When you’re nearly ready to eat, it’s time to make it creamy. First carefully remove the chicken from the slow cooker, it will be very soft and easily full apart. If you are serving the meal now you can plate the chicken up and then pour the sauce over afterwards. Add the Philadelphia Light straight to the slow cooker and gently stir it into all those paprika-flavoured cooking juices. It might take a little stirring at first, but it soon melts in and turns into a smooth, creamy sauce.

I thought I might need to thicken the sauce with cornflour, but when I tested it, it didn’t need any at all. Once the Philadelphia was stirred in, the sauce was just the right consistency. Of course, different slow cookers and chicken can produce different amounts of liquid, so if yours is a little thinner, you can leave it on HIGH with the lid off for a short while to help it reduce.

Have a quick taste and add some extra black pepper if you think it needs it, then scatter over some chopped fresh parsley before serving.

Making Creamy Paprika Chicken On The Hob

I also tested this recipe in a pan and it works really well as a quicker hob meal.

Follow the same ingredients above, but you’ll also need approximately 500ml chicken stock.

Heat a little oil in a large pan and gently cook the onion for a few minutes until it begins to soften.

Add the garlic and cook briefly before adding the chicken. You can leave the chicken thighs whole or cut them into smaller pieces if you want them to cook more quickly.

Add the smoked paprika, tomato purée, sriracha, soy sauce, oregano and black pepper and stir everything together.

Pour in approximately 500ml chicken stock and bring it to a gentle simmer. Cook until the chicken is completely cooked through and tender and the sauce has reduced.

Turn the heat down low before stirring in the Philadelphia Light. Stir until it has melted into the sauce and everything is smooth and creamy.

I didn’t need to thicken the hob version with cornflour either. If your sauce still looks quite thin, let it simmer and reduce for a little longer before adding the Philadelphia.

What To Serve With Creamy Paprika Chicken

There is plenty of creamy paprika sauce to spoon over a side dish. Some good options include:

• Rice
• Mashed potatoes
• Pasta
• Couscous
• Crusty bread
• Steamed or roasted vegetables

I served ours with tagliatelle and some garlic bread and it was a winner with everyone 😉

Can I Use Chicken Breasts Instead Of Thighs?

Yes. You can replace the chicken thighs with boneless, skinless chicken breasts. Chicken thighs are more forgiving when cooked for a long time and tend to stay juicier, but either will work. If using chicken breasts, check them towards the earlier end of the suggested cooking time to avoid overcooking them.

Can I Make It Spicier?

Yes. One tablespoon of sriracha gives the sauce some warmth without making it especially hot. For a spicier version, add more sriracha according to taste. You could also add a pinch of dried chilli flakes.

Do I Need To Add Liquid To The Slow Cooker?

No. Although the mixture looks quite dry when it first goes into the slow cooker, the chicken releases liquid as it cooks. I didn’t add any stock or water to my slow cooker version and there was plenty of liquid to make the creamy sauce.

Can I Use Cream Instead Of Philadelphia?

Yes. You could use cream instead, although the quantity and final consistency of the sauce may be slightly different. Philadelphia Light gives the sauce a lovely creamy consistency while also adding a slight tang that works well with the smoky paprika and sriracha.

Storing Leftovers

Allow any leftovers to cool before transferring them to an airtight container and storing them in the fridge. Eat within 2 days. Reheat thoroughly until piping hot throughout. As this is a creamy sauce, reheat it gently and stir regularly.

More Slow Cooker Recipes

If you are looking for more slow cooker recipes for chicken, check these out for inspiration:

• Slow Cooker Chicken Casserole
• Slow Cooker Chinese Chicken Curry
• Slow Cooker Chicken and Sweet Potato
• Slow Cooker Chicken Tikka Masala
• Slow Cooker Chicken Fajitas
• Slow Cooker Chicken and Chorizo