Slow Cooked Smoked Paprika Chicken


Slow Cooked Smoked Paprika Chicken

Smoked Paprika Chicken is simply delicious and so easy. My husband and I really enjoyed this meal before my son Ted was born. We haven’t eaten it in for a while so I thought I would try it again. It can be put into the slow cooker all day or in the oven. Which I love because it leaves me more time to make a yummy dessert or relax while dinner cooks. The best part is it won’t cost a lot to buy the ingredients either. The meal uses cheap cuts of meat like the thighs and drumsticks and other kitchen staples.

Paprika is a fantastic spice and is mainly used in Hungary and other similar countries. It has been used for centuries in cooking but also as a medicine. Paprika contains vitamins, minerals and nutrients that can help the body. The spice comes loaded with carotenoids which is the pigment that gives it a deep red colour. Its lutein and zeaxanthin content benefits your eyesight by preventing harmful light rays from damaging your eye tissues. It can help the body to boost its daily intake of vitamin E and it can help to control blood clot formation and promotes health blood vessel function.

The meal is super quick to prepare and really easy to cook but also packed full of flavour. It’s a good meal for the whole family to enjoy and it is very healthy. My husband and I still really enjoy this meal and we will be eating lots more in the future months. A great winter warmer for everyone to enjoy.

Serves 4

  • Sharp Knife
  • Chopping board
  • Slow cooker or large saucepan with lid
  • Teaspoon
  • Stirring spoon


  • Chicken drumsticks and thighs x 8 (preferably organic)


    Slow Cooked Smoked Paprika Chicken with Brown Rice

  • Tomatoes x 2 400g tins
  • Chicken stock x 200mls
  • Onions x 1 medium
  • Courgettes x 2 medium
  • Red pepper x 1
  • Yellow pepper x 1
  • Herbs du provence x 1 tsp
  • Smoked paprika x 2 tsp
  • Salt and pepper to taste
  • Spinach x 1 200g bag

Method for the slow cooker

  • Start by peeling and slicing onion, then slice courgettes and remove the seeds from peppers and slice again.
  • Add the tinned tomatoes and chicken stock into the pot in the slow cooker.
  • Then add the sliced vegetables, herbs du provence or mixed herbs, smoked paprika and the salt and pepper to taste.
  • Stir all the ingredients together.
  • Lay the chicken thighs and drumsticks on top.
  • Turn the slow cooker onto low for eight hours cooking or on high for four hours.
  • Once the chicken is falling from the bones remove it.
  • It should start to do this around seven or three hours depending on your heat levels.
  • Leave it to cool and once you can touch it remove the chicken from the bones.
  • Add the chicken back into the pot and stir.
  • In the final 10 minutes add the spinach and stir again until the leaves have wilted.
  • Then serve with rice, quinoa or pasta and enjoy.

Method for the oven

  • Preheat the oven to 120°C.
  • Start by peeling and slicing onion, then slice courgettes and remove the seeds from peppers and slice again.
  • Put the large pan on the heat and fry the onion until it becomes translucent in colour.
  • Next add the rest of the vegetables and stir for a further two minutes.
  • Pour over the tinned tomatoes and chicken stock and bring to the boil then leave to simmer.
  • Add in the herbs du provence, smoked paprika and salt and pepper.
  • Remove from the heat and add the chicken on top of the sauce.
  • Put in the preheated oven for 2 hours.
  • After the 2 hours open the oven and add the lid of the pan.
  • Then put the heat up 200°C and cook for a further 30 minutes.
  • After 30 minutes remove from the oven.
  • Remove the lid and then the chicken.
  • Put on a plate and set aside to cool.
  • Meanwhile add in the bag of spinach and stir until it has wilted.
  • Finally remove the chicken from the bones and add it to the sauce.
  • Stir again and then serve with brown rice, quinoa or pasta.

Slow Cooked Smoked Paprika Chicken with Brown Rice

Smoked Paprika Chicken is a great meal for a weekend. When I cook this meal I use the slow cooker. I put it on in the morning before leaving the house and when it’s time for dinner all I have to do is check the chicken, add spinach and boil the rice, quinoa or pasta. Occasionally I will make extra for deep freeze and eat on a week day night when there is never enough time to cook. However you decide to eat this dish, as always, enjoy.