While not an authentic Hungarian paprikas by any stretch of the imagination, this slow-cooked dish is simple to make and family-friendly. The boneless chicken thighs cook to fall-apart perfection. You can even start this dish with frozen chicken!
Slow Cooker Chicken Paprikas
Makes 4 servings
1 lb. boneless skinless chicken thighs
8 oz. onion, diced
1 cup chicken broth
28 oz. diced tomatoes
4 oz. fresh mushrooms, sliced (I prefer baby bella mushrooms, but use whatever you have on hand)
2 TBL minced garlic
1 tsp kosher salt
1/2 tsp black pepper
1 TBL paprika
1/2 tsp marjoram
OPTIONAL: 1 cup red or yellow bell peppers, chopped (not included in nutrition information for this dish)
Add all ingredients to slow cooker. Cook on high 3 1/2 to 4 hours or low 7 to 8 hours.
If using frozen chicken, cook on high 4 1/2 to 5 hours or 9 to 10 hours on low. Stir once, halfway through cooking.
Serve over pasta.