Slow Cooker Chicken Goulash with Paprika and Potatoes Tips, FAQ & printable recipe

Tips for success

For the most flavorful goulash, use high-quality Hungarian sweet paprika. It's the backbone of the dish, so don't skimp. If you can find it, use a smoked paprika for a deeper, more complex flavor.

The sauce will be a vibrant red-orange. For a thicker sauce, you can mix a tablespoon of cornstarch with a little cold water and stir it in during the last 30 minutes of cooking. But honestly, the sauce is already rich and satisfying as is.

This recipe is incredibly forgiving. If you're short on time, you can cook it on high for 3 to 4 hours instead of low for 6 to 7. The results will be nearly identical. If you want to add more vegetables, try carrots or celery—just cut them into similar-sized pieces. For a bit of heat, add a pinch of cayenne pepper or a chopped jalapeño. And if you prefer a thinner sauce, add an extra half cup of broth.

Variations

• Smoked Paprika Goulash: Swap half the sweet paprika for smoked paprika to add a deep, smoky flavor. The sauce will take on a richer, more complex character. This is especially good if you like a bit of barbecue-like depth.
• Add Carrots and Celery: Add 2 carrots and 2 celery stalks, chopped into 1/2-inch pieces, along with the potatoes. They'll cook down and add a subtle sweetness and extra vegetable goodness to the stew.
• Spicy Hungarian Goulash: For a kick, add 1/2 teaspoon of cayenne pepper or a finely chopped jalapeño with the paprika. You can also serve with a drizzle of hot sauce at the table. The heat balances the sweet paprika beautifully.
• Chicken Thigh Version: Use boneless skinless chicken thighs instead of breasts. Thighs are more forgiving and stay extra moist during the long cook time. Cut them into 1-inch chunks and follow the recipe as written.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.

Reheat

Reheat individual portions in the microwave for 2 to 3 minutes, stirring halfway.

Store leftover goulash in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

The potatoes will soften further upon reheating, so be gentle. This dish also freezes well for up to 3 months; thaw overnight in the fridge and reheat slowly.

You can assemble the goulash in the slow cooker insert the night before. Place all the ingredients in the insert, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker base and cook as directed.

You may need to add 15 to 20 minutes to the cooking time because the ingredients are cold. Alternatively, you can prep the chicken, potatoes, peppers, and onion ahead of time and store them separately in the fridge for up to 2 days.

Serving ideas

Serve the goulash hot in shallow bowls, with plenty of the paprika sauce spooned over the top. A dollop of sour cream or Greek yogurt adds a cool, creamy contrast to the rich sauce, though the recipe is delicious on its own. For a complete meal, pair it with crusty bread, egg noodles, or rice to soak up the flavorful sauce. A simple green salad with a tangy vinaigrette would brighten the meal.

This goulash is hearty enough to be a main course on its own. The chicken provides protein, the potatoes add heft, and the peppers contribute sweetness and color. If you're feeding a crowd, serve it alongside a platter of roasted vegetables or a simple cucumber salad.

For a casual dinner, set out the pot and let everyone serve themselves. The leftovers are fantastic the next day, either reheated or even cold straight from the fridge.

Frequently asked questions

Recipe card

Slow Cooker Chicken Goulash with Paprika and Potatoes

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into 1-inch chunks
• 1 1/2 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 2 red bell peppers, seeded and cut into 1-inch pieces
• 1 medium yellow onion, chopped
• 3 tbsp Hungarian sweet paprika
• 1 can (15 oz) crushed tomatoes
• 1 cup chicken broth
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

35 g

Fat

8 g

Fiber

5 g

Sugar

8 g

Automatic estimate from the ingredient list, not laboratory-verified.