Slow Cooker Creamy Paprika Chicken
Creamy paprika chicken is an easy slow cooker dinner made with tender chicken thighs in a smoky paprika and sriracha sauce, finished with Philadelphia Light for a smooth and creamy sauce.
Servings: 4
Calories: 606kcal
Equipment
Ingredients
- 900 g boneless chicken thighs (or chicken breasts)
- 1 onion finely chopped
- 3 cloves garlic crushed
- 2 tbsp smoked paprika
- 2 tbsp tomato purée
- 1 tbsp sriracha
- 1 tbsp soy sauce
- ½ tsp dried oregano
- Black pepper according to taste
- 165 g Philadelphia Light
- Fresh parsley chopped, optional, to garnish
Instructions
- Add the chopped onion and garlic to the slow cooker.
- Add the chicken, smoked paprika, tomato purée, sriracha, soy sauce, dried oregano and a little black pepper. Stir everything together so that the chicken is well coated in the seasonings.
- Put the lid on and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, or until the chicken is cooked through and tender.
- Shortly before serving, add the Philadelphia Light. Stir it through the cooking juices until completely combined and the sauce is smooth and creamy.
- If the sauce is thinner than you would like, mix the cornflour with 1 tbsp cold water to make a slurry. Stir it into the slow cooker and cook on HIGH, with the lid off, for around 10 to 15 minutes, or until the sauce has thickened.
- Taste and add extra black pepper or seasoning if required.
- Sprinkle with chopped fresh parsley, if using, and serve with rice, mashed potatoes, pasta or your choice of side.
Nutrition
Calories: 606kcal | Carbohydrates: 10g | Protein: 41g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 243mg | Sodium: 665mg | Potassium: 741mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2174IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 3mg
