Slow Cooker Paprika Chicken

I was originally inspired by the Hairy Dieters (Bikers) Chicken Paprika Recipe.  I didn’t buy the book because I’m on a diet, even though I should be, but because I was at a friend’s recently and she made the Lamb Tagine and it was amazing.  I had a quick look through the book and saw quite a few recipes that I could adapt and that I wanted to cook.

It was a really nice midweek meal.  However, next time I may consider adding more Paprika to give it more of a kick.

Slow Cooker Paprika Chicken
Recipe Type: Slow Cooker
Cuisine: Main
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 TBSP sunflower oil
  • 2 medium onions, halved and thinly sliced
  • 500 g chicken thighs, halved
  • 2 cloves of garlic
  • 1 TBSP paprika
  • 400g tin of chopped tomatoes
  • 300 ml of
  • chicken stock
  • 2 bay leaves
  • 1 tsp dried mixed herbs
  • 3 large peppers (red, green yellow) chopped into chunks
  • 1 TBSP cornflour
  • 1 TBSP water
  • Crème Fraiche
  1. Heat the oil in a large frying pan.  Fry the chicken for approx 5 minutes until it is sealed.  Add the onions and sauté for 2-3 minutes until they soften.  Stir in the garlic and paprika and cook for another minute.
  2. Transfer to the slow cooker.  Pour in the tomatoes and stock, add the bay leaves, herbs and peppers.  Mix well and cook and cover on low for at least 6 hours.
  3. One hour before serving, mix the corn flour with the water in a separate bowl.  Then mix into the slow cooker, replace the lid and cook for another hour.  This should help thicken it.
  4. Serve on a bed or rice with a dollop of Crème Freche.  Don’t forget to ferret out the Bay Leaves.


If you decide to try the recipe, please do pop back and let me know how you got on.

And if you subscribe to my blog, using the form in the sidebar you can get a free copy of my first ever eBook ‘There’s More to Slow Cooking than Stews – 10 Recipes to get you going’.

Slow Cooker Sunday: Creamy Chicken Pasta

Yes, you can cook Pasta in a slow cooker!

I must admit that this isn’t the normal type of thing I cook.  However, it is school holidays, our daughter eats at the childminders for the majority of the week, so I was conscious of making child friendly meals.  We’ve had Sausage and Mash, Macaroni and Cheese and this Creamy Chicken Pasta.

I do wish she had a wider palate, but I have tried and it’s difficult to persuade her to eat slightly spicier food.  I’m fairly confident I couldn’t get her to eat a Lentil Dahl.

I originally, came across this recipe on Chic Pins at first I was a bit flummoxed by the measurements, I couldn’t locate the egg noodles and I prefer to use chicken thighs as I find they don’t dry out as much as breasts do.

So I’ve anglicized it a bit, even though I’m Canadian.


Slow Cooker Sunday: Creamy Chicken Pasta
Recipe Type: Slow Cooker
Cuisine: Child Friendly
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 6
  • 500 g of Chicken Thighs, skinned and cut into bite sized pieces
  • 1.2 litres of Chicken Stock
  • 2 tins (295g) Condensed Cream of Chicken Soup
  • 50 g of butter
  • 320 g of tagliatelle
  • Parsley to garnish
  1. Place the chicken, stock, soup and butter in the slow cooker. Mix well. Cook and cover on low for a minimum of 6 hours.
  2. An hour before you are going to serve put the Tagliatelle in, replace the lid and cook for another hour.
  3. It’s that easy. Serve with garlic bread and greens.


Don’t forget Slow Cooker Sunday is all about sharing recipes and getting inspiration from others.  Feel free to add your own recipes below.  They can be old or new and don’t even have to be your own.  Just one you’ve tried and liked.

And if you need extra inspiration, don’t forget to check out our Pinterest Board, with over a hundred recipes.

Google+ fans, we also have a Community ‘All Things Slow Cooking’ feel free to join in.  Thanks to Aly Hodge it’s now starting to grow legs.

And if you subscribe to my blog, using the form in the sidebar you can get a free copy of my first ever eBook ‘There’s More to Slow Cooking than Stews – 10 Recipes to get you going’.

Slow Cooker Sunday – Chicken and Mushroom Pie (13 May 2012)

Chicken Pot PieMy offering for Slow Cooker Sunday, where we come together and share our recipes, this week is a traditional Chicken and Mushroom Pot Pie with a twist. I saw a photo of one online with a pastry perched on top and I was intrigued. As you know pastry really is a ‘no go’ in a slow cooker. In the end, I cobbled together a couple of recipes with very pleasing results and it was incredibly easy. I may try a Steak and Ale pie next.

Serves 4
Cooking Time: 6-8 hours
Temp: Low


500g of skinless boneless chicken thighs, cubed
2 large carrots, diced
2 sticks of celery, diced
2 TBSP butter
1 medium onion
125g of button mushrooms, halved
2 heaped TBSP of plain flour
400 ml chicken stock
Salt and Pepper

Couple of pinches of dried Thyme
1 bay leaf

140g frozen peas

Ready Rolled Puff Pastry


  1. Bring a sauce pan of water to a boil. Boil the chicken, carrots and celery for 10 minutes. Drain and place in the slow cooker.
  2. Meanwhile, melt the butter in a frying pan and sauté the onions and mushrooms for 2-3 minutes until they start to soften. Sprinkle with flour and mix well for about a minute.
  3. Gradually add the stock over a medium heat, it should thicken, season with salt and pepper. Add the Thyme and Bay Leaf. Pour over the chicken mixture in the slow cooker, mix well, cover and cook on low for 6-8 hours.
  4. 30 minutes before serving, stir in the frozen peas.
  5. To make the pastry topping, preheat the oven to 200 degrees, unroll the sheet of pastry and find something 10cm in diameter to cut circles. I used one of my daughter’s toy pans from her play kitchen. Place on a baking tray and cook for ten minutes.

Place a large serving of the chicken mixture in a bowl and top with the pastry.

Feel free to join in and add your own recipes on the Linky below. If you don’t have a blog you can always leave your recipes in the comment section below.

For more of our favourite slow cooker recipes click here.


Slow Cooker Jambalaya

Slow Cooker JambalayaI was actually scared of my own dinner! I don’t mind a bit of kick but Cayenne pepper and Tabasco was worrying. However, in the end it wasn’t too mind blowing. Sadomasochists may want to add a few more dashes of both!

Serves 6-8
Cooking time: 7-8 hours
Temp: Low

TBSP of oil
500g of skinless chicken thigh fillets, cut into bite-size chunks
Salt and pepper
1 onion chopped
225g of Chorizo Sausage, chopped
3 sticks of celery, diced
1 green pepper, diced
400g tin of chopped tomatoes
250 ml of chicken stock
2 dashes of tabasco sauce
2 tsp of dried oregano
2 tsp of dried parsley
1 tsp of cayenne pepper
1/2 tsp of dried thyme
200 g peeled king prawns


  1. Heat the oil in a large frying pan, season the chicken with salt and pepper. Cook for about 5 minutes until the chicken is sealed. Use a slotted spoon to transfer to slow cooker.
  2. Sauté the onions for about 3 minutes till soft.
  3. Add the sausage, celery and green pepper and cook for a further 2 minutes.
  4. Pour in the stock and tomatoes, add the dried spices and tabasco, stir and bring to a boil. Pour into slow cooker, mix, cover and cook on low for 7-8 hours.
  5. 30 min before serving add the prawns.

Serve on a bed of rice. If you find it too hot, serve with plain yoghurt.