Begin by chopping the onion into rough dice, slicing the bell peppers into strips, and mincing the garlic cloves. Pat dry the chicken thighs and set all your prep ingredients aside.
In a small bowl, mix the Hungarian sweet paprika with a pinch of smoked paprika if desired. This enhances the smoky aroma.
Place the chicken thighs into the slow cooker and sprinkle the paprika mixture evenly over all pieces, ensuring they are well coated. Pour the chicken broth over the chicken to keep it moist during cooking.
Add the chopped onion, sliced peppers, and minced garlic around the chicken in the slow cooker. Cover with the lid.
Set the slow cooker to low and cook for 6 hours. During this time, the chicken becomes tender, and the flavors meld into a vibrant, smoky gravy.
Once cooking time is up, open the lid and stir in the sour cream, mixing until the sauce is smooth and creamy. Let it sit uncovered for about 5 minutes to deepen the flavors.
Gently shred or pull apart the chicken with two forks, allowing it to soak up the rich, paprika-infused gravy.
Taste the sauce and adjust seasoning if needed—add a pinch of salt or more paprika for extra flavor.
Serve the hearty chicken paprikash hot over buttered noodles, rice, or crusty bread, garnished with fresh parsley if desired.
