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Low FODMAP Slow Cooked Paprika Chicken

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This Low FODMAP Slow Cooked Paprika Chicken is cozy, hearty, and full of rich flavors. Tender chicken simmers with paprika, tomatoes, and vegetables, then served over rice with a dollop of sour cream or yogurt. An easy, set-and-forget slow cooker meal.

  • Total Time: 5 hours 12 minutes
  • Yield: 4 servings

Ingredients

  • Paprika Chicken:
  • 1 cup (4.64 oz) green bell pepper, deseeded and diced
  • 1 large (4.25 oz) carrot, peeled and diced
  • 1.1 lb chicken breast fillets, skin removed
  • 14.1 oz canned roma/plum tomatoes with juice
  • 2 tablespoons tomato paste
  • 2 teaspoons brown sugar
  • 1/2 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 1 tablespoon gluten-free all-purpose flour
  • 3 tablespoons water
  • 1/2 cup (125 ml) low FODMAP chicken stock (ensure no onion or garlic)
  • To Serve:
  • 1/2 cup (9.19 oz) uncooked long grain white rice or basmati rice
  • 4 tablespoons green onion/scallion greens, finely sliced
  • 1 tablespoon lemon juice
  • 2 teaspoons garlic-infused oil
  • 4 tablespoons sour cream (or plain lactose-free/coconut yogurt)
  • Salt and black pepper, to taste

Instructions

  1. Prep Veggies: Deseed and dice the bell pepper. Peel and dice the carrot.
  2. Assemble: Grease the bowl of a slow cooker. Add the pepper, carrot, and whole chicken breasts.
  3. Make Sauce: In a bowl, mix canned tomatoes, tomato paste, brown sugar, paprika, smoked paprika, cumin, and a pinch of salt and pepper. In a glass, combine flour with water, then stir into the sauce mixture.
  4. Cook: Pour sauce and chicken stock over the chicken in the slow cooker. Cover and cook on high for 4–5 hours, until chicken is tender. Shred chicken with a fork directly in the sauce.
  5. Cook Rice: Prepare rice according to package instructions (absorption method recommended).
  6. Finish Chicken: Stir lemon juice and garlic-infused oil into the chicken. Season with salt and pepper to taste.
  7. Serve: Spoon paprika chicken over rice, garnish with sliced green onions, and add a dollop of sour cream or yogurt if desired.

Notes

  • Sour cream is low FODMAP in 2-tablespoon servings; substitute with lactose-free or coconut yogurt if preferred.
  • This dish tastes even better the next day as the flavors develop further.
  • For a lighter version, serve with cauliflower rice instead of white rice.
  • Author: Olivia
  • Prep Time: 12 minutes
  • Cook Time: 5 hours
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Low Salt

Nutrition

  • Serving Size: 1 serving
  • Calories: 390
  • Sugar: 9g
  • Sodium: 410mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 36g
  • Cholesterol: 85mg

Find it online: https://iamstarved.com/low-fodmap-slow-cooked-paprika-chicken/