Slow Cooker Chicken Goulash with Paprika and Potatoes

This slow cooker chicken goulash is the ultimate dump-and-go dinner. Just layer chicken, potatoes, peppers, onion, and a smoky paprika-tomato sauce into the crockpot, set the timer, and walk away.

Hours later, you'll have a hearty, saucy stew that tastes like it simmered all day on the stove. The chicken turns fork-tender, the potatoes soak up the rich sauce, and the peppers add a sweet pop of color. It's a complete meal in one pot—no searing, no stirring, no fuss.

Goulash is a classic Hungarian stew, traditionally made with beef, onions, and plenty of paprika. This chicken version takes all the comforting flavors of the original and simplifies them for the slow cooker.

The result is a thick, paprika-forward sauce that coats tender chicken and soft potatoes, with sweet red peppers adding brightness. Because everything goes into the crockpot at once, there's minimal prep and even less cleanup. Serve it with crusty bread or egg noodles to soak up every last drop of the delicious sauce.

Ingredients

Why this recipe works

The slow cooker does all the work here, gently simmering the chicken in a flavorful broth of crushed tomatoes, paprika, and aromatics. This low-and-slow method keeps the chicken breasts moist and tender, while the potatoes cook through without turning mushy.

The paprika blooms in the liquid, infusing the entire dish with its warm, slightly sweet flavor. Because you don't sear the chicken first, the recipe stays truly dump-and-go—just toss everything in and let time work its magic.

Layering the ingredients in the order specified—chicken on the bottom, vegetables on top—ensures even cooking. The chicken, being the densest protein, sits closest to the heat source, while the potatoes and peppers steam gently above. The crushed tomatoes and broth create a braising liquid that keeps everything moist and saucy. The result is a cohesive stew with a silky, paprika-red sauce that clings to every bite.

Notes and substitutions

Choose boneless, skinless chicken breasts or thighs for this recipe. Breasts stay lean and tender; thighs add extra richness. Yukon Gold potatoes hold their shape well during long cooking, but russets also work.

For the best paprika flavor, use Hungarian sweet paprika—it's the star of the dish. If you only have smoked paprika, use half sweet and half smoked, as smoked can overpower. Red bell peppers provide sweetness and color; yellow or orange are fine substitutes.

A 6-quart slow cooker is ideal for this quantity. If using a smaller cooker, reduce the amounts slightly. No need to brown the chicken or sauté the onions—the slow cooker does all the work. For a thicker sauce, you can mash a few potato cubes against the side of the pot at the end. This recipe is naturally gluten-free and dairy-free, but always check your broth and paprika labels for additives.

• chicken breasts: Use boneless skinless chicken thighs for extra moisture and flavor; cut into 1-inch pieces and cook the same way.
• Yukon Gold potatoes: Russet potatoes work well; peel and cube them the same size so they cook evenly.
• Hungarian sweet paprika: Regular sweet paprika or smoked paprika can be used; smoked adds a deeper, smokier flavor.
• chicken broth: Vegetable broth or water can replace chicken broth; if using water, consider adding a pinch more salt.

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Wooden spoon