Slow Cooker Paprika Chicken

Prep Time: 15 minutes

Cook Time: 2-3 hours

Servings: 4-6


3 boneless, skinless chicken thighs, cubed

1 (10.75 oz.) can condensed cream of chicken soup

1 (8 oz.) package cream cheese, room temperature, cubed

1 package frozen peas and carrots, thawed

1 cup yellow onion, finely chopped

1 cup green bell pepper, chopped

1 tablespoon paprika

1 teaspoon dried parsley

1/4 teaspoon red pepper flakes

kosher salt and freshly ground pepper, to taste

mashed potatoes or egg noodles, garnish


  1. Place cubed chicken, onion and bell pepper in the bottom of slow cooker, and season generously with salt and pepper, then sprinkle on paprika, parsley and red pepper flakes.
  2. Cover slow cooker and cook on high for 2-3 hours, or on low for 6-8, until chicken is cooked through and veggies are tender.
  3. Add cream cheese and peas and carrots, then cover and cook for another 15-20 minutes, or until melted and incorporated.
  4. Serve hot over mashed potatoes or egg noodles, garnished with fresh parsley. Enjoy!