Slow Cooker Turkey Paprikash for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, you can dry-toast the paprika in a small, dry pan for 30 seconds before sprinkling it over the turkey.

This releases the essential oils in the spice, deepening the flavor of the final sauce. Ensure you do not burn the paprika, as it can turn bitter very quickly if exposed to direct high heat for too long.

If you prefer a thicker sauce, you can remove the turkey once cooked and whisk the remaining sauce in the slow cooker with a splash of heavy cream or a cornstarch slurry.

Turn the slow cooker to the high setting for 10 minutes to thicken the sauce before slicing and serving the turkey. This small step can elevate the presentation and mouthfeel of the final dish significantly.

Variations

• Spicy Paprikash: Add a teaspoon of cayenne pepper or finely diced jalapeño to the vegetable layer for a subtle heat that cuts through the creaminess of the sauce without overwhelming the dish.
• Mushroom Paprikash: Include 8 ounces of sliced cremini mushrooms in the vegetable layer. The earthy flavor of the mushrooms pairs exceptionally well with the paprika and cream sauce, adding depth and texture.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat, adding a tablespoon of water or broth if the sauce has thickened too much during storage.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Storing the turkey in the sauce helps keep the meat moist during refrigeration. Keep the container in the coldest part of your refrigerator to ensure maximum freshness for up to three days.

You can prepare the vegetable and turkey layers in the slow cooker insert the night before and keep it covered in the refrigerator.

However, do not add the soup or paprika until you are ready to begin the cooking process. Remove the insert from the refrigerator 30 minutes before turning the slow cooker on to avoid thermal shock to the ceramic vessel.

Serving ideas

Serve the turkey paprikash over a bed of buttered egg noodles or mashed potatoes to soak up the flavorful, creamy sauce.

A side of steamed green beans or a crisp green salad provides a nice textural contrast to the soft, braised elements of the main dish, creating a balanced and satisfying meal for your family or guests.

Garnish the final plate with a sprinkle of fresh parsley or a dollop of cool sour cream to add brightness and a touch of acidity. The contrast between the hot, savory turkey and the cool garnish makes for an appealing presentation. Serve immediately while the sauce is warm and velvety for the best dining experience.

Frequently asked questions

Recipe card

Slow Cooker Turkey Paprikash for an Easy Weeknight Dinner

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 1/2 lb turkey breast tenderloins
• 1 large yellow onion, sliced
• 2 medium red bell peppers, sliced
• 2 tbsp sweet paprika
• 1 can (10.5 oz) condensed cream of chicken soup

Instructions

1. Place the turkey tenderloins into the bottom of your slow cooker, arranging them side by side. Layer the sliced onions and red bell peppers directly over the turkey. Ensure the vegetables are distributed evenly to maximize flavor infusion during the cooking process.
2. Evenly shower the paprika over the turkey and vegetable layer. Spoon the condensed cream of chicken soup over the top. Do not stir the ingredients at this stage, as the soup will melt and combine with the juices released by the vegetables during the slow cooking cycle.
3. Cover the slow cooker and cook on low for 4 hours. Once the time is up, check that the turkey has reached an internal temperature of 165°F (74°C). Remove the turkey to a cutting board, let it rest for 5 minutes, then slice and serve with the creamy sauce and softened vegetables.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

12 g

Fat

14 g

Fiber

2 g

Sugar

5 g

Sodium

650 mg

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