Slow Cooker Chicken Paprikash Drumsticks and Peppers Step-by-step instructions

Before you start

Before starting, make sure the slow cooker is clean and ready. Slice the red bell peppers and onion thinly, about 1/4-inch thick.

Measure the paprika and have the chicken broth ready. No need to preheat the slow cooker; it will heat up gradually as it cooks.

Instructions

Assemble and Season

1. 1Arrange the Chicken
   Place the chicken drumsticks in the slow cooker in a single layer, nestling them together so they fit snugly. It's fine if they touch; they will shrink as they cook.
   Look for The drumsticks should cover the bottom of the slow cooker.
   Tip For even cooking, try to keep the drumsticks in one layer, but it's okay if they overlap slightly.
2. 2Add Peppers and Onions
   Scatter the sliced red bell peppers and onion over the chicken. They don't need to be perfectly arranged; they will soften and release moisture during cooking.
   Look for The vegetables should cover the chicken in a loose layer.
   Tip Slice the peppers and onion about 1/4-inch thick so they soften but still hold their shape.
3. 3Season with Paprika
   Sprinkle the sweet paprika evenly over the chicken and vegetables. Use your fingers or a spoon to distribute it as evenly as possible.
   Look for The paprika should coat the top of the chicken and vegetables in a red dusting.
   Tip Paprika can burn if it sits directly on the slow cooker's heating element, so sprinkle it over the food, not on the bare insert.
4. 4Pour in the Broth
   Pour the chicken broth evenly over everything. Do not stir; the liquid will help create steam and keep the chicken moist.
   Look for The broth should come about halfway up the sides of the drumsticks.
   Tip If you prefer a thicker sauce, use only 3/4 cup of broth.

The slow cooker is filled with a colorful mix of chicken, peppers, and onions, dusted with a deep red layer of paprika.

The broth is poured over, creating a pool of liquid at the bottom. The aroma is already promising, with the sweet, earthy scent of paprika.

Slow Cook to Tender

5. 5Cover and Cook
   Cover the slow cooker with its lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through and tender.
   Look for The chicken should be fork-tender and the sauce will have thickened slightly.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking; the heat escapes each time.
6. 6Check the Temperature
   After cooking, check that the chicken has reached an internal temperature of 165°F (74°C) in the thickest part, away from the bone. If not, continue cooking for another 30 minutes and check again.
   Look for A meat thermometer inserted into the thickest part of a drumstick reads 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip The meat should be easily pierced with a fork and the juices should run clear.

After several hours, the kitchen smells rich and savory. The chicken is visibly tender, the skin has softened, and the peppers are glossy and wilted. The sauce has turned a deep brick red. The chicken should register 165°F (74°C) when checked.

Rest and Serve

7. 7Serve the Chicken
   Using tongs, carefully transfer the drumsticks to a serving plate. Spoon the peppers, onions, and paprika sauce over the top.
   Look for The chicken skin will be soft and pale, with no browned spots.
   Tip The sauce will be thin; if you want it thicker, you can simmer it on the stove for a few minutes before serving.

The drumsticks are lifted onto a serving plate, glistening with the paprika sauce. The peppers and onions are piled on top, and the sauce is spooned over. The chicken is so tender that it nearly falls off the bone, and the sauce is fragrant and inviting.

Common mistakes

Avoid lifting the lid during cooking, as this lets heat escape and can lengthen cooking time. Also, do not stir the ingredients during cooking; the chicken will release its own juices and the flavors will meld without stirring.

If the sauce is too thin at the end, you can remove the chicken and vegetables and simmer the sauce on the stovetop to reduce it.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, away from the bone.

The meat should be tender and easily pull away from the bone. The peppers should be soft but not mushy, and the sauce should be slightly thickened and deeply flavored.

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