Low FODMAP Slow Cooked Paprika Chicken

This Low FODMAP Slow Cooked Paprika Chicken is the ultimate winter comfort food. Packed with flavor and gentle on digestion, it combines tender chicken, warming spices, and a tomato-based sauce—all cooked low and slow for a cozy, no-fuss meal. Served over fluffy rice with a touch of lemon and creamy topping, it’s a perfect make-ahead or weeknight dinner option that requires minimal effort.

Why You’ll Love This Recipe

• Set-it-and-forget-it slow cooker convenience

• Low FODMAP and gut-friendly

• Packed with bold, smoky flavors

• Naturally gluten-free and dairy-optional

• High in protein and fiber

• No chopping onions or garlic required

• Family-friendly and kid-approved

• Ideal for meal prep or batch cooking

• Comforting without being heavy

• Customizable toppings and sides

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Paprika Chicken:

• Green bell pepper, deseeded and diced

• Carrot, peeled and diced

• Chicken breast fillets, skin removed

• Canned plain roma/plum tomatoes with juice

• Tomato paste

• Brown sugar

• Paprika

• Smoked paprika

• Ground cumin

• Salt and pepper, to taste

• Gluten-free all-purpose flour

• Water

• Low FODMAP chicken stock (no onion or garlic)

To Serve:

• Long grain or basmati white rice (uncooked amount)

• Green onions/scallions (green tops only), finely sliced

• Lemon juice

• Garlic-infused oil (FODMAP-friendly)

• Sour cream or plain lactose-free/coconut yogurt (optional)

• Salt and pepper, to taste

Directions

1. Dice the green bell pepper and carrot. Grease the inside of the slow cooker.

2. Add the diced vegetables and whole chicken breasts to the slow cooker.

3. In a bowl, combine the canned tomatoes, tomato paste, brown sugar, paprika, smoked paprika, cumin, salt, and pepper.

4. In a separate glass, mix the gluten-free flour and water into a slurry, then stir it into the sauce mixture.

5. Pour the sauce and chicken stock into the slow cooker over the chicken and vegetables.

6. Cover and cook on high for 4–5 hours until the chicken is fully tender.

7. Once cooked, shred the chicken with a fork directly in the sauce.

8. While the chicken finishes cooking, prepare the rice according to the package instructions.

9. Slice the green onion tops and mix the lemon juice and garlic-infused oil into the shredded chicken.

10. Serve the paprika chicken over rice. Top with green onion slices and a dollop of sour cream or yogurt, if using.

Servings and timing

• Servings: 4

• Prep Time: 12 minutes

• Cook Time: 5 hours (slow cooker on high)

• Total Time: 5 hours 12 minutes

Variations

• Vegetable Boost: Add baby spinach or zucchini during the last 30 minutes of cooking.

• Spice it Up: Add a pinch of chili flakes if you like heat.

• Yogurt Alternative: Swap sour cream with a low FODMAP yogurt for a tangier finish.

• No Rice: Serve with quinoa, mashed potatoes, or polenta instead.

• Shredded or Sliced: Leave the chicken whole if preferred, slicing before serving.

• Make It Dairy-Free: Skip the sour cream or use a plant-based yogurt alternative.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.

• Reheating (Stovetop): Warm gently in a saucepan over low heat until hot.

• Reheating (Microwave): Microwave in intervals, stirring occasionally, until heated through.

• Rice Storage: Store rice separately to avoid sogginess when reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and may be even more flavorful.

Is this recipe spicy?

Not spicy, but it has deep, smoky flavor from the paprika and cumin. Add chili flakes if you want heat.

Can I cook it on low instead of high?

Yes, cook on low for 7–8 hours if you prefer a longer, slower method.

What if I don’t have garlic-infused oil?

You can skip it, but it adds flavor. Be sure to use a FODMAP-safe oil made without onion pieces.

How do I make it dairy-free?

Simply omit the sour cream or use a dairy-free yogurt like coconut-based.

Can I make this ahead of time?

Yes, it’s great for meal prep. Make a day ahead and reheat before serving.

Can I use fresh tomatoes?

You can, but canned tomatoes with juice are recommended for better consistency in the sauce.

How do I know when the chicken is ready?

It should be fork-tender and easy to shred. If it’s tough, let it cook a bit longer.

What can I serve this with besides rice?

Try quinoa, polenta, mashed potatoes, or roasted vegetables.

Is this freezer-friendly?

Yes, the cooked chicken freezes well. Just cool completely and store in portioned containers.

Conclusion

Low FODMAP Slow Cooked Paprika Chicken is a comforting, flavorful dish that’s both easy to prepare and gentle on digestion. With minimal prep and a slow cooker doing most of the work, it’s the perfect dinner for busy days or when you just want something warm and satisfying. Whether served with rice, topped with tangy yogurt, or kept simple, it’s a meal that’s as nourishing as it is delicious.

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