Description

This easy Chicken Paprika recipe features tender chicken thighs simmered with red bell peppers, onions, garlic, and sweet paprika, cooked low and slow for rich flavors and finished with creamy Greek yogurt. Perfect as a comforting main course, this recipe offers versatile cooking methods including slow cooking, stovetop simmering, or Instant Pot pressure cooking.

Ingredients

Scale

Chicken and Vegetables

2 lbs chicken thighs (boneless, skinless, chopped into large pieces)
3 large red bell peppers (seeded and chopped)
2 sweet onions (sliced)
4 fresh garlic cloves (minced)

Spices and Seasonings

3 Tbsps tomato paste
3 Tbsps sweet paprika
1 Tbsp arrowroot powder (gluten free flour, or cornstarch)
sea salt and ground pepper (to taste)
1 Tbsp unrefined avocado oil (olive oil, or ghee)

Liquids and Finishing

1 cup chicken bone broth
1/2 cup full-fat Greek yogurt (at room temperature)
freshly chopped parsley (to serve, optional)

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Instructions

Prepare Ingredients: Gather and prepare all ingredients by chopping chicken thighs into large pieces, seeding and chopping red bell peppers, slicing onions, and mincing garlic cloves.
Combine in Crockpot: In a 3.5 qt crockpot, add chicken pieces, bell peppers, onions, and garlic. Stir in tomato paste, sweet paprika, arrowroot powder, sea salt, ground pepper, and avocado oil until well mixed. Pour in chicken bone broth and stir again.
Slow Cook: Cover the crockpot and cook on HIGH for 5 hours or LOW for 8 hours until the chicken is tender. Cooking on LOW is preferred for more tender and juicy chicken.
Cool and Add Yogurt: Once cooking is finished, allow the dish to cool for 10 minutes, then gently stir in the full-fat Greek yogurt for creaminess.
Serve: Sprinkle freshly chopped parsley on top as garnish if desired. Serve warm.
Alternative Stovetop Method: In a Dutch oven or heavy stockpot, combine all ingredients except the yogurt. Simmer covered on LOW for 1 hour and 30 minutes, stirring occasionally, until chicken is tender. Cool for 10 minutes, then stir in the yogurt before serving.
Alternative Instant Pot Method: Add all ingredients except yogurt in the same order to the Instant Pot. Close the lid, set the valve to “sealing”, and pressure cook on HIGH for 7 minutes. Allow a natural pressure release for 5 minutes, then release remaining pressure manually. Let cool for 10 minutes and stir in yogurt before serving.
Enjoy: Serve the flavorful Chicken Paprika as a comforting main course with your favorite sides.

Notes

For thickening, arrowroot powder can be substituted with cornstarch if preferred.
Cooking on LOW in the crockpot yields more tender, juicy chicken compared to HIGH.
Full-fat Greek yogurt adds creaminess and tang, but can be replaced with sour cream for a similar effect.
Use chicken bone broth for richer flavor, but regular chicken broth or stock works fine as well.
Fresh parsley is optional but adds a bright, fresh finish to the dish.
If using stovetop, make sure to simmer gently and cover to keep moisture in.
Instant Pot method is a good option for faster cooking without losing flavor.