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Slow-cooker chicken paprikash with pasta

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

Perfectly spiced with paprika, this slow-cooker chicken paprikash is here to help you prepare a flavourful version of the Hungarian dish with ease.

  • Serves6
  • Cook time4 hour 35 minutes
  • Prep time10 minutes
Slow-cooker chicken paprikash with pasta


  • 2 tsp olive oil
  • 8 Coles RSPCA Approved Chicken Thigh Fillets
  • 2 brown onions, thickly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tbs ground paprika
  • 1/4 tsp cayenne pepper (optional)
  • 410g can tomato puree
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) pouring (pure) cream
  • 2 x 375g pkts fettuccine
  • 40g butter, chopped
  • 1/4 cup chopped flat-leaf parsley

Nutritional information

Per serve: Energy: 3553kJ/850 Cals (41%), Protein: 55g (110%), Fat: 27g (39%), Sat Fat: 13g (54%), Sodium: 433mg (22%), Carb: 92g (30%), Sugar: 6g (7%), Dietary Fibre: 8g (27%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in large frying pan over medium-high heat. Cook the chicken, turning, for 8-10 mins or until browned all over. Transfer to a slow cooker.

  2. Step 2

    Add the onion to the pan and cook, stirring occasionally, for 5 mins or until golden and just starting to soften. Add the garlic, paprika and cayenne pepper, if using, and cook for 1 min or until aromatic. Stir in the tomato puree and stock. Season. Bring to the boil, then remove from heat. Pour over the chicken in the slow cooker.

  3. Step 3

    Cover and cook for 4 hours on high (or 8 hours on low) or until the chicken is tender and breaking up into large pieces. Cook, uncovered, for 15 mins on high or until the sauce thickens slightly. Add the cream and stir to combine.

  4. Step 4

    Meanwhile, cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to pan with the butter. Season and toss to coat.

  5. Step 5

    Divide the pasta mixture among serving bowls. Top with the chicken mixture and sprinkle with parsley.

  6. Step 5

    Divide the pasta mixture among serving bowls. Top with the chicken mixture and sprinkle with parsley.

Recipe tip

Serve with ground paprika and steamed green beans

You’ll have leftover flat-leaf parsley here. Use it to make Spaghetti with Kale and Parsley Pesto. Or, finely chop and place in ice cube trays. Top up with oil or water, then freeze until firm. Store in a sealable bag in the freezer for up to 3 months. Add to your cooking for a herby boost.