
This slow cooker chicken paprika is tender, saucy, and full of rich tomato, garlic, and sweet pepper flavor. The chicken cooks low and slow until it shreds easily into the smoky paprika sauce. Serve it over white rice for an easy, comforting dinner.
Pat the chicken breasts dry and place them in the slow cooker in an even layer.


Add the crushed tomatoes, red wine, black pepper, paprika, minced garlic, sliced onion, and sliced green pepper over the chicken.

Cover and cook on low for about 6 hours, or until the chicken is fully cooked and tender enough to pull apart easily.



Remove the chicken and shred it with 2 forks. Return the shredded chicken to the slow cooker and stir it into the sauce.

Taste and adjust seasoning if needed, then spoon the chicken and sauce over cooked white rice and serve warm.



If you do not want to cook with wine, replace it with chicken broth. For a thicker sauce, remove the lid for the last 20 to 30 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 4 days; the chicken also freezes well.




