Step-by-Step Instructions
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Combine Ingredients: Place the raw chicken breasts, diced tomatoes (including the liquid), diced onions, paprika, and chicken broth into the slow cooker.
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Slow Cook: Cover and cook on Low for 6–7 hours or on High for 3–4 hours. The chicken is done when it registers an internal temperature of 74°C (165°F) and pulls apart easily.
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Shred the Chicken: Using two forks, shred the chicken breasts directly in the slow cooker, as seen in the photo.
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Incorporate: Stir the shredded meat thoroughly back into the tomato sauce to ensure it is fully coated.
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Final Seasoning: Taste and add salt or black pepper as needed before serving.
FAQ & Tips
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Can I use chicken thighs? Yes, chicken thighs are an excellent substitute and will remain even juicier during the long cook time.
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How do I thicken the sauce? If you prefer a thicker consistency, leave the lid off for the final 30 minutes of cooking to allow some of the liquid to evaporate.
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Spice variations: For a “Hungarian” style kick, you can swap half of the sweet paprika for a hot paprika variety.
How to Serve
Serve this goulash over a bed of egg noodles or alongside a warm slice of Slow Cooker Country Loaf to soak up the savory tomato sauce. For a lighter option, it also tastes wonderful served over cauliflower rice or with a simple side of steamed green beans.
