Hungarian Chicken

Submitted by Nikki Willis

Hungarian Chicken

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Serving: 4
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes


  • 2Tbsp Oil
  • 1- 1.5kg boneless, skinless chicken thighs - chopped in half
  • 2 medium onions, sliced
  • 4 cloves garlic, diced
  • 1/2 cup plain flour
  • 4 Tbsp paprika
  • 4 large tomatoes - diced (approx 2cups)
  • 2Tbsp tomato paste
  • 1 cup chicken stock
  • 1Tbsp brown sugar
  • 1/2cup sour cream
  • 2Tbsp cornflour
  • Salt and black pepper


  • Mix the flour and 2Tbsp paprika together.
  • Put 1Tbsp oil into a pan on medium heat.
  • Coat the chicken in the flour mix and brown both sides of the chicken. (Paprika will burn if heat is too high.) Place chicken into slow cooker.
  • Add another 1Tbsp oil to the pan.
  • Coat sliced onion in any remaining flour and gently saute the onion and garlic until it is starting to cook. Place into slow cooker.
  • Add the remaining ingredients to the slow cooker and mix all together.
  • Cook on low for 5-6hrs.
  • Approx 10 minutes before serving, mix 2 Tbsp cornflour with 1/2 cup sour cream. Add 3-4 Tbsp of the cooking liquid to this and mix and then place it all into the slow cooker, stir through and turn the cooker off. (adding a little of the hot liquid to the cold dairy prior to adding into the dish will help stop it splitting when added into the hot liquid)
  • Add salt and pepper to individual taste.


  • This is traditionally made with Hungarian paprika which is a sweet paprika so in the absence of having that in my cupboard, I have used brown sugar to add a little sweetness.
  • Made in 3.5l slow cooker.

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