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– 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 1 small onion, diced
– 1 cup sliced mushrooms
– 1 red bell pepper, chopped
– 2 garlic cloves, minced
– 1 1/2 cups chicken broth
– 1 cup frozen peas and carrots
– 1/2 cup heavy cream
– 1/4 cup dry sherry (optional)
– 1/2 teaspoon dried thyme
– 1/4 cup fresh parsley, chopped for garnish
Directions:
1. In your slow cooker, gently toss the chicken pieces with flour, paprika, salt, and pepper until coated.
2. Add the diced onion, mushrooms, red bell pepper, minced garlic, and give it a nice stir to mix.
3. Pour in the chicken broth, and let’s not forget that optional splash of sherry for a little zing! Sprinkle in the dried thyme.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is super tender and practically sings when you poke it.
5. About 15 minutes before serving, stir in those frozen peas and carrots, and let them get all cozy with the chicken.
6. Lastly, swirl in the heavy cream for that irresistible silky-smooth sauce and let it warm through.
7. Don’t forget to give it a taste and adjust the seasoning if needed.
8. Serve it up and garnish with that fresh, vibrant parsley – it’s like confetti for your food!
Variations & Tips:
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