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Slow Cooker Paprika Chicken

February 17th, 2012 · 4 Comments

Now, a confession: I’ve had a life-long fear of slow cookers. We never had one growing up, and the thought of something cooking while I was out of the house for the day made me nervous. Plus, so many recipes I’d seen relied heavily on processed foods — a bottle of this, can of that, packet of something else. But with two kids and an ever increasing number of after-school activities, it was well past time to conquer my fears and embrace the slow cooker. Then, I saw Aviva of The Scramble mention that she’d bought her first slow cooker, and had formed a “slow cooker support group” with another local blogger, Laura of Mother Would Know. They let me tag along (via Twitter) and we first made a slow cooker pot roast that was easy and delicious. The second recipe was for a whole chicken, simply rubbed with spices and cooked with onion — no liquids or anything else.

slow cooker paprika chicken

Like Laura, I made many tweaks to the original recipe. My five-year-old is sensitive to pepper, and the recipe called for black, white and cayenne. I omitted them all and upped the paprika instead. (And used a smoked Spanish paprika.) And then I added a lemon, quartered, with the onion in the bottom of the slow cooker. It infused the chicken with even more flavor and the meat was remarkably juicy when the chicken was finished.

There was one other change I made that I probably wouldn’t do again. I had a half can of Great Northern beans leftover from something else, so I dumped them in thirty minutes before the end of the cooking time. There was a lot of liquid in the bottom that I figured they’d cook in …. but it didn’t occur to me that that liquid was largely grease. The lemon juice helped, but I probably wouldn’t include the beans again. Aside from that misstep, both kids ate the chicken without complaints, so that’s a definite win in my book. We had this for Valentine’s dinner, so I served it with sweet potato tots and strawberry-watermelon salad for an all-red meal. In the future I’ll add a little green to the menu.

slow cooker paprika chicken 2

Recipe: Slow Cooker Paprika Chicken
Makes 4-6 servings.


  • 1 (3.5-4-pound) roasting chicken
  • 1/2 yellow onion, sliced
  • 1 lemon, quartered
  • 4 teaspoons kosher salt
  • 3 teaspoons smoked Spanish paprika
  • 1 teaspoon thyme


Mix together salt, paprika and thyme in a small bowl. Remove giblets from chicken, if included, and pat chicken dry. Rub spice mixture into skin, and inside cavity. (Optional: place chicken in a large plastic bag and refrigerate overnight.)

When ready to start the slow cooker, arrange onion slices and lemon quarters across bottom. Place chicken on top, cover, and set slow cooker on low. Cook for 5 to 6 hours, until juices run clear when you cut into the leg. (Mine took 5 1/2 hours.) Remove chicken to paper-towel lined platter to absorb some of the grease from cooking and let stand 10 minutes before serving.

If you’re a slow cooker fan, please tell me your favorite things to cook. More ideas are definitely welcome!

Tags: proteins · slow cooker · weeknight meals

4 responses so far ↓

  • 1 Laura@MotherWouldKNow
    Twitter: MotherWouldKnow
    // Feb 17, 2012 at 10:34 am

    Love the lemon idea. I will definitely try that on the next go round. (I think the basic idea is a keeper.) I’m intrigued that you were OK with so much salt. With half that amount mine tasted good, but definitely not lacking for salt. Would you use the same amount (4 tsp) if you made it again?

  • 2 Aviva Goldfarb // Feb 17, 2012 at 10:48 am

    I agree, the lemon is a great idea. Doesn’t lemon make everything better? I also cut the salt and added some potatoes and carrots to the bottom of the pot with the onions so we had some veggies. They did get a little soggy but we enjoyed them. So great to have a slow cooker support group via Twitter!

  • 3 Jill // Feb 17, 2012 at 10:58 am

    Yum, looks delicious! I tend to make the same recipes over and over in my slow cooker, so I am excited to try a new one.

  • 4 foodietots
    Twitter: foodietots
    // Feb 24, 2012 at 3:31 am

    @Laura — I didn’t eat the skin (as you said, it doesn’t crisp up in the slow cooker — good idea to stick it under the broiler!), so maybe that’s why it didn’t seem particularly salty. I also put some of the rub inside the cavity, so it wasn’t all on the outside. I might try potatoes or veggies like you two did next time.