Slow Cooker Tomato Paprika Bread
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4.8 from 5 votes

Slow Cooker Tomato Paprika Bread

A tasty loaf with smoked paprika and tomato flavours, baked in your crockpot
Course Baking
Cuisine Slow Cooker
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 10
Calories 149kcal
Author Lucy Allen | BakingQueen74



  • 350 g self-raising flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 250 g Greek yoghurt I used 0% fat
  • 2 tsp smoked paprika
  • 3 tbsp tomato puree


  • Place the flour, baking powder and salt in a large bowl.
  • Add the Greek yoghurt, smoked paprika, tomato puree and a couple of splashes of water (if needed) and stir until it forms a soft dough.
  • Place a folded piece of baking paper in the slow cooker pot. Fold another piece, place the dough on it and form into a round.
  • Cook on high, with a tea towel or a few pieces of kitchen paper under the lid to catch drips, for three hours.
  • For the last ten minutes, turn the loaf over to brown the top.
  • Use the baking paper to lift the loaf out. Cool slightly then slice and serve.


Calories: 149kcal | Carbohydrates: 27g | Protein: 6g | Fat: 1g | Cholesterol: 1mg | Sodium: 129mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 0.5mg | Calcium: 78mg | Iron: 0.6mg