Sweet chicken with smoked paprika Recipe

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15 min


3 hr
(on high slow cooker setting)

Give your chicken an exotic blend of flavours with this tasty recipe from Phil Vickery. Cook in your slow cooker for a deeper flavour


  • 2 tbsp vegetable oil
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 2 small Ramiro peppers, finely sliced
  • 1 beef tomatoes, roughly chopped
  • 1 tbsp Dijon mustard
  • 2 tsp smoked paprika
  • 3 tbsp malt vinegar
  • 3 tbsp tomato ketchup
  • a couple pinches of castor sugar
  • 3 tbsp water
  • 1 tbsp Worcester sauce
  • 8
  • fillets, no skin or bones
  • 2 tbsp arrowroot
  • salt and freshly ground black pepper


  • Preheat the heating base to High. Place the slow cooker stoneware on the hob and gently heat the vegetable oil. Add the chilli and cumin and cook for 2 minutes to release their aroma and flavour.

  • Next add the onion, garlic and peppers and cook for a further 6 minutes to soften slightly. Add the tomato, mustard, paprika, vinegar, ketchup, sugar, water and Worcester sauce, stir well and bring to a gentle simmer.

  • Season well, sit the chicken thighs on top and spoon over a little of the sauce. Cover with the lid, place in the heating base and cook for 2-3 hours on High, or until the chicken is tender and cooked through.

  • Once cooked, stir the chicken thighs into the vegetables and sauce. Mix the arrowroot with a little water to make a paste then add to the chicken and stir through. Cook for another 10 minutes to thicken nicely.

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Serve with lightly cooked broccoli and a baked potato.