Slow Cooker Chicken Goulash with Paprika and Potatoes Step-by-step instructions

Before you start

Before you start, cut the chicken into 1-inch chunks and pat them dry with paper towels. Peel and cube the potatoes to a similar size so they cook evenly. Seed and chop the red peppers and onion. Measure the paprika, salt, and pepper.

Have the crushed tomatoes and broth ready. You don't need to preheat anything—just assemble the ingredients in the slow cooker. This recipe comes together in about 15 minutes of prep, then the cooker does the rest.

Instructions

Layer and Season

1. 1Layer the Ingredients
   Place the chicken chunks in the bottom of a 6-quart slow cooker. Scatter the potato cubes, red bell pepper pieces, and chopped onion over the chicken. Sprinkle the paprika, salt, and black pepper evenly over the top. Pour the crushed tomatoes and chicken broth over everything. Use a wooden spoon to gently stir the mixture so the paprika and seasonings are distributed, but avoid over-stirring.
   Look for The slow cooker should be about three-quarters full, with the chicken mostly covered by the sauce.
   Tip For even cooking, cut the chicken and potatoes into similar 1-inch pieces.
2. 2Cover and Cook
   Cover the slow cooker with its lid. Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and the potatoes are tender. The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer inserted into the thickest piece.
   Look for The sauce will be bubbling gently around the edges, and the kitchen will smell of paprika and tomatoes.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking—each peek adds 15 to 20 minutes of cooking time.

At the end of this phase, the slow cooker contains raw chicken, potatoes, peppers, onion, and a paprika-tomato sauce.

The ingredients are evenly distributed, and the paprika has colored the liquid a deep red. The cooker is covered and set to cook. There's nothing more to do until the timer goes off.

Cook and Check

3. 3Check the Chicken
   After the minimum cooking time, check the chicken for doneness. Remove a piece from the center of the slow cooker and cut it open—the meat should be opaque white with no pink in the center. For accuracy, use an instant-read thermometer; it should read at least 165°F (74°C). If the chicken is not done, return it to the slow cooker and continue cooking for another 30 minutes.
   Look for The chicken pieces are firm to the touch and show no translucency when cut.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the potatoes are still hard but the chicken is done, let the goulash cook a little longer—the potatoes need to be fork-tender.
4. 4Check the Potatoes
   Pierce a potato cube with a fork or the tip of a knife. The potatoes should be tender enough that the fork slides in with little resistance, but they should still hold their shape. If they are still firm in the center, cover and continue cooking for 20 to 30 minutes, then check again.
   Look for The potatoes are easily pierced but not falling apart.
   Tip Cutting the potatoes into uniform cubes helps them cook evenly.

After 6 hours on low, the chicken is cooked through and the potatoes are tender. The sauce has darkened and thickened slightly. The kitchen smells of paprika and tomatoes. Use a thermometer to confirm the chicken reaches 165°F (74°C). The potatoes are easily pierced with a fork.

Finish and Serve

5. 5Finish and Serve
   Once the chicken is cooked through and the potatoes are tender, give the goulash a gentle stir. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Serve hot in shallow bowls, spooning plenty of the paprika sauce over the chicken and vegetables.
   Look for The sauce is thick and glossy, coating the chicken and vegetables.
   Tip For a richer flavor, let the goulash rest for 5 minutes before serving.

The goulash is ready to serve. The sauce is thick and glossy, coating the chicken and vegetables. The chicken is fork-tender, the potatoes are soft, and the peppers are still slightly firm. Ladle the goulash into bowls and enjoy the rich, smoky flavor.

Common mistakes

One of the most common mistakes is lifting the lid to check on the food. Every time you lift the lid, you let out heat and add 15 to 20 minutes to the cooking time. Another mistake is cutting the potatoes too large—they may remain hard in the center.

Stick to 1-inch cubes. Also, resist the urge to over-stir the goulash; gentle stirring at the beginning is enough. Over-stirring can break up the potatoes and make the sauce cloudy. Finally, don't skip the salt—it brightens all the other flavors.

How to tell it’s done

The goulash is done when the chicken is cooked through and the potatoes are tender. To check the chicken, remove a piece from the center of the slow cooker and insert an instant-read thermometer—it should read at least 165°F (74°C).

The meat should be opaque white with no pink. The potatoes should be easily pierced with a fork but not falling apart. The sauce will have thickened slightly and will be a deep red-orange color. Let the goulash rest for 5 minutes before serving to let the flavors meld.

• Poultry: 165°F (74°C) in the thickest part