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Easy Chicken Paprika Stew Recipe

Avatar photoByKylie
Jump to Recipe· 4.5 from 12 reviews

There’s something wonderfully cozy and vibrant about a warm, flavorful stew, and this Easy Chicken Paprika Stew Recipe hits all the right notes. The rich paprika blends with tender chicken and sweet peppers, making it a go-to comfort meal that’s surprisingly simple to whip up.

The image shows a slow cooker filled with a creamy orange-colored stew that has visible chunks of tender meat and slices of red bell pepper. The stew has a thick texture with some swirls of cream on the surface, creating a mix of lighter and deeper orange shades. A white ladle with a wooden handle is submerged in the stew, lifting some pieces that include both the meat and red pepper. The slow cooker is white and sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7
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Why You’ll Love This Recipe

  • Simple Ingredients: Uses pantry staples and fresh veggies you probably have on hand.
  • Versatile Cooking Methods: Whether crockpot, stovetop, or pressure cooker, it adapts to your kitchen setup.
  • Burst of Flavor: The sweet paprika and garlic create a comforting, rich taste that’s anything but boring.
  • Family Friendly: Easy enough for weeknights but impressive for guests too.

Ingredients You’ll Need

Getting the right balance of flavors starts with fresh, quality ingredients. I always pick boneless skinless chicken thighs because they stay juicy and tender, and the sweet red peppers add that lovely, natural sweetness to contrast the smoky paprika.

Flat lay of boneless, skinless chicken thighs cut into large pieces, three large fresh red bell peppers chopped, two sweet onions sliced, four fresh garlic cloves whole, a small white bowl of bright red tomato paste, a small white bowl of vibrant sweet paprika powder, a small white bowl of fine white arrowroot powder, a small white bowl of unrefined avocado oil with a golden hue, a small white bowl of rich chicken bone broth, a small white bowl of creamy full-fat Greek yogurt at room temperature, and a small pile of freshly chopped green parsley, all arranged symmetrically and naturally on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken thighs: Choose boneless and skinless for ease and tenderness; dark meat is more flavorful and forgiving during slow cooking.
  • Red bell peppers: Fresh and sweet, they soften beautifully and balance the spices.
  • Sweet onions: Sliced thin to melt into the stew and add natural sweetness.
  • Garlic cloves: Freshly minced for that unmistakable aroma and depth.
  • Tomato paste: Adds richness and slight acidity to balance the sweetness.
  • Sweet paprika: The star spice here – go for a good quality Hungarian or Spanish paprika for authentic flavor.
  • Arrowroot powder (or cornstarch): Helps thicken the stew gently without overpowering the flavors.
  • Sea salt and ground pepper: Essential seasonings to taste.
  • Avocado oil (or olive oil / ghee): For a light, healthy fat that doesn’t mask the paprika’s flavor.
  • Chicken bone broth: Adds depth and richness; homemade or high-quality store-bought works great.
  • Full-fat Greek yogurt: Stirred in at the end for creaminess and a subtle tang — makes this dish extra luscious.
  • Fresh parsley (optional): For a burst of freshness and color when serving.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up depending on the season or what I have in my pantry. This Easy Chicken Paprika Stew Recipe is forgiving, so you can personalize it your way and still get fantastic results.

  • Use bell pepper colors: I’ve tried mixing red, yellow, and orange peppers for a colorful twist that looks stunning on the plate.
  • Spice it up: Adding a pinch of smoked chili powder or cayenne gives this stew a nice kick when I’m craving something with more warmth.
  • Dairy-free option: Swap Greek yogurt for coconut cream to keep it creamy but suitable for dairy intolerance—I do this when friends come over who avoid dairy.
  • Richer stew: Stir in a splash of white wine during cooking for an extra layer of depth I’ve come to appreciate on cozy weekends.

How to Make Easy Chicken Paprika Stew Recipe

The dish is served in a white bowl placed on a white marbled surface. It has a base layer of creamy yellow mashed potatoes that cover the bottom and edges of the bowl. On top, there is a rich, orange-colored sauce mixed with shredded chicken pieces, tender and textured with white and light brown shades. Bright red slices of red bell pepper and light caramelized onions are scattered inside the sauce layer. The dish is sprinkled with finely chopped green herbs, adding a fresh contrast. A metal fork rests on the left side inside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get everything ready and combined

Start by chopping your chicken thighs into large pieces and slicing the onions. I love prepping everything first—peppers, garlic, and all the spices—so when you get cooking, it flows smoothly. Toss the chicken, peppers, onions, and garlic into your crockpot or pot. Then add the tomato paste, sweet paprika, arrowroot powder, salt, pepper, and oil. Stir gently but thoroughly so everything is well-coated with that gorgeous paprika-red mix.

Step 2: Add your broth and start cooking

Pour in the chicken bone broth and give it one last stir. If you’re using a crockpot, cover it and cook on HIGH for 4–5 hours, or better yet, go LOW and slow for 6–8 hours—that’s how I get the most tender, juicy chicken pieces. On the stovetop, simmer it low and steady for about 1 to 1½ hours, stirring occasionally to keep things from sticking. If you prefer using a pressure cooker, set it on high for 7 minutes, then let the pressure release naturally for 5 minutes before opening.

Step 3: Finish off with creamy goodness

When the chicken is tender and everything smells heavenly, turn off the heat and let the stew cool for about 10 minutes. This little pause is key so your yogurt won’t curdle when you whisk it in. Stir in the full-fat Greek yogurt gently to add a velvety, rich touch that balances the spices beautifully. Give it one last taste and adjust salt or pepper if you need to.

Step 4: Garnish and serve

Sprinkle freshly chopped parsley on top before serving for a fresh punch of color and flavor. It feels like the perfect finishing touch that pulls the whole dish together.

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Pro Tips for Making Easy Chicken Paprika Stew Recipe

  • Choose dark meat chicken: Thighs stay juicy longer and don’t dry out like breast meat does, especially during long cooking times.
  • Low and slow for best texture: I’ve learned that simmering on low heat yields tender, flavorful chicken that melts in your mouth.
  • Add yogurt off-heat: Stir yogurt in after cooking to prevent it from curdling and keep that creamy texture.
  • Avoid over-thickening: Use arrowroot or cornstarch sparingly—too much makes the stew gummy instead of silky.

How to Serve Easy Chicken Paprika Stew Recipe

chicken paprika stew - Serving Suggestion

Garnishes

I almost always use fresh parsley because it adds a pop of green and freshness that cuts through the richness. Sometimes I’ll toss in a dollop of extra yogurt on top for a tangy creaminess, especially if the stew feels like it needs a little extra balance.

Side Dishes

This stew shines when paired with simple sides like crusty bread to soak up the sauce or creamy mashed potatoes that complement the paprika flavor. I’ve also served it over buttered egg noodles or fluffy rice when I want something more filling.

Creative Ways to Present

For special occasions, I’ve ladled this stew into individual rustic bowls, topped with a sprinkle of smoked paprika and a sprig of parsley. Sometimes serving it alongside roasted root vegetables turns it into an impressive full meal that looks like you spent hours in the kitchen!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, making it even better the next day. Just be sure to stir in fresh yogurt again before reheating, since it can separate after chilling.

Freezing

Freezing works well if you want to batch cook. I freeze the stew without the yogurt mixed in and add it fresh when reheating. This keeps the texture creamy and fresh rather than grainy.

Reheating

Reheat gently over low heat on the stove, stirring occasionally to prevent sticking. I add the yogurt after it’s hot to keep that velvety texture intact and the flavors bright.

FAQs

  1. Can I use chicken breasts instead of thighs in this stew?

    You can, but chicken thighs are my top recommendation because they stay tender and juicy when slow-cooked. Chicken breasts tend to dry out quickly and can become tough if cooked too long. If you prefer breasts, keep a close eye on cooking time and try the stovetop method with shorter simmering.

  2. What type of paprika works best for this recipe?

    I recommend using sweet Hungarian or Spanish paprika for authentic depth and color. Smoked paprika adds a nice smoky twist if you like. Avoid hot paprika unless you’re aiming for heat.

  3. Can I make this stew in advance?

    Absolutely! In fact, the flavors deepen when it sits overnight. Just store it in the fridge without the yogurt mixed in, then stir the yogurt in fresh before serving or reheating.

  4. What can I serve alongside this stew?

    This stew pairs beautifully with mashed potatoes, egg noodles, rice, or simply crusty bread to mop up the delicious sauce.

Final Thoughts

I absolutely love how this Easy Chicken Paprika Stew Recipe delivers hearty, comforting flavors with minimal fuss. It’s one of those recipes I turn to when I want something satisfying but easy to throw together ahead of time. Trust me, once you make it, you’ll find it becoming a regular in your dinner rotation—warm, delicious, and packed with personality.

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Easy Chicken Paprika Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 12 reviews
  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Hungarian
  • Diet: Gluten Free
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Description

This Easy Chicken Paprika recipe features tender chicken thighs slow-cooked or pressure-cooked with sweet paprika, red bell peppers, onions, and garlic in a rich broth, finished with creamy Greek yogurt and fresh parsley. It’s a comforting, flavorful dish perfect for a hearty dinner.

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 Thickener

  • 3 Tbsps tomato paste
  • 3 Tbsps sweet paprika
  • 1 Tbsp arrowroot powder (gluten free flour or cornstarch)
  • Sea salt and ground pepper (to taste)

Liquids and Finishing

  • 1 Tbsp unrefined avocado oil (olive oil or ghee)
  • 1 cup chicken bone broth
  • 1/2 cup full-fat Greek yogurt (at room temperature)
  • Freshly chopped parsley (to serve, optional)

Instructions

  1. Prepare Ingredients: Chop the chicken thighs into large pieces, seed and chop the red bell peppers, slice the onions, and mince the garlic cloves.
  2. Combine in Crockpot: In a 3.5 quart crockpot, add the chopped chicken, peppers, onions, and garlic. Add tomato paste, sweet paprika, arrowroot powder, sea salt, pepper, and avocado oil. Stir well to combine.
  3. Add Broth and Cook: Pour in the chicken bone broth and stir again. Cover and cook on HIGH for 5 hours or LOW for 8 hours until the chicken is tender. The LOW slow cook yields more tender, juicy chicken.
  4. Cool and Finish: Once cooked, let the dish cool for 10 minutes. Stir in the room temperature Greek yogurt until well blended. Sprinkle with freshly chopped parsley if desired.
  5. Alternative Stovetop Method: In a Dutch oven or heavy stockpot, combine all ingredients except the yogurt as above. Simmer on LOW, covered, stirring occasionally for 1 hour 30 minutes until chicken is tender. Let cool 10 minutes, then stir in yogurt and garnish with parsley.
  6. Alternative Instant Pot Method: Add all ingredients except yogurt in the same order to the Instant Pot. Close the lid and set valve to sealing. Select pressure cook on high for 7 minutes. Naturally release pressure for 5 minutes, then release remaining pressure manually. Let cool 10 minutes, then stir in yogurt and garnish with parsley.
  7. Serve: Enjoy the creamy, flavorful Chicken Paprika hot, served on its own or with your choice of side.

Notes

  • For a gluten-free diet, arrowroot powder or cornstarch is used as the thickener.
  • You can substitute avocado oil with olive oil or ghee based on preference or dietary needs.
  • Slow cooking on low heat is preferred for the most tender, juicy chicken.
  • The Greek yogurt is added at the end to keep the sauce creamy without curdling.
  • Fresh parsley adds a nice bright finish but is optional.
  • Adjust seasoning with sea salt and pepper according to taste before serving.
  • This recipe adapts well to crockpot, stovetop simmering, or Instant Pot pressure cooking depending on your time and equipment.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 350 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 32 g
  • Cholesterol: 105 mg
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Hi, I’m Kylie Cook! 👋 I share simple, delicious recipes made for real life — from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home! 🍴✨

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