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Sunday Slow Cooker:  Pork Paprikash

This is a serious comfort food dish – slow cooked tender pork, earthy paprika, and a touch of sour cream makes for one delicious dish, especially served over egg noodles in the traditional manner. Yum. Paprikash is a traditional Hungarian meal usually made with pork shoulder and lots of full fat sour cream. To lighten it up we are just going to switch out the pork shoulder for much leaner tenderloin and use lower fat sour cream. The rest stays the same. For low carb and Paleo diets, consider serving it on a bed of cauliflower rice or spaghetti squash instead of the traditional egg noodles. This would also work great with chicken breasts or thighs.

Slow Cooker Pork Paprikash
Servings: 8
Serving Size: 1/8 recipe
Nutritional Info: 197 calories, 7g of fat, 8.3g of carbohydrates, 1.3g of fiber, 24g of protein, 1.3g of Sugar
Weight Watchers® PointsPlus®: 5 *


  • 2.5 lbs. lean pork tenderloin
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 red pepper, diced
  • 1 tbsp. paprika
  • 1/4 tsp. ground caraway or fennel
  • 1 tbsp. Worcestershire sauce
  • 3 tbsp. red wine vinegar
  • 1/4 cup chicken broth
  • 1/4 cup tomato paste
  • 2 sprigs thyme
  • Salt and pepper
  • 1/2 cup low fat sour cream


  1. Season the pork with salt and pepper.
  2. Add the pork to the slow cooker with the onions, peppers, garlic, and thyme.
  3. Whisk together the paprika, caraway, Worcestershire sauce, red wine vinegar, chicken broth, and tomato paste. Pour over pork.
  4. Cook on low for 8 hours. When ready to serve, shred the pork with 2 forks and mix in the sour cream.

Recipe from Serious Eats

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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11 Response to Sunday Slow Cooker: Pork Paprikash

  1. bruce smith on January 12, 2014

    try making it with chicken.. Pork is very high fat in comparison and you will be doing it the traditional way..

    • Kristen on January 12, 2014

      It will work great with chicken. Just FYI, the pork tenderloin I am suggesting in the recipe is actually very low fat and lean, having around 160 calories per serving. However you are right that higher fat pork shoulder or other cuts would add lots of calories and fat.

  2. Liz on January 12, 2014

    Nice recipe. Thank you and have a great Sunday.

  3. Aaron on January 13, 2014

    If using chicken, would it still be cooked for 8 hours?

    • Kristen on January 13, 2014

      I would cut the time in half for chicken since it normally cooks much faster.

  4. Marra on January 13, 2014

    Having a dinner party Thursday night and was looking for a slow cooker recipe that n I could throw in before work! Thia sounds great. However, one guest doesn’t eat pork. How would you suggest making adaptions for cooking with Chicken (e.g. breasts or thighs, same ingredients?


    • Kristen on January 13, 2014

      I would recommend cutting the cooking time in half for chicken so it doesn’t overcook. In terms of chicken breasts vs. thighs – it’s really up to you and your preferences. Chicken thighs will be more moist. One other option would be a mix of the two or using bone-in chicken breasts/thighs for more flavor. The rest should be fine the exact same way.

  5. Liz on January 14, 2014

    I had no concept of what pork paprikash was, but I made this on Sunday and it is fantastic. I especially like the subtle creaminess that you get from that little bit of sour cream. It reheats beautifully, and I’ve had it over rice and in a sandwich.

  6. Leni on January 20, 2014

    This meal was amazing. everyone loved it. I fed 6 people ( 3 of the six portions weren’t measured as they weren’t watching their calories) with enough for 1 leftover meal!

    I love your recipes and am SO glad I joined the meal plan membership!

  7. Stephanie on January 27, 2015

    I put this on my menu for the week. I thought the flavor was great but would have liked more sauce. I also used Hot Hungarian Paprika which gave it a nice kick. But definitely comfort food on a cold stormy night.

    • Nancy on June 1, 2015

      It was a little dry for my tastes, too, so I added a small can (6.5 oz) of tomato jiuce to the recipe without altering the number of points per serving.


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