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Chopped red bell pepper, one (1)
– Minced garlic, two cloves
– 1 and 1/2 cups of chicken broth – 1 cup of peas and carrots, frozen
half a cup of heavy cream
– dry sherry, 1/4 cup (not required)
— half a teaspoon of dried thyme
– 1/4 cup of finely chopped fresh parsley
What to do:
Before placing the chicken in the slow cooker, sprinkle it lightly with flour, paprika, salt, and pepper.
Step 2: Toss in the chopped onion, mushrooms, red bell pepper, and minced garlic. Mix everything well.
Third, add the chicken broth and, for flavor, a dash of sherry if desired. Add the dried thyme and sprinkle.
The chicken should be cooked until it is very soft and nearly sings when poked, which should take about 6 hours on low heat or 3 hours on high heat. Cover and simmer.
5. Add the frozen peas and carrots and toss them in with the chicken about 15 minutes before serving. Let them get comfy with the chicken.
Finally, while the sauce is heating through, whisk in the heavy cream to make the delicious silky sauce.
7. Check the seasoning and taste it before serving.
8. Top it off with some bright, fresh parsley—it’s like eating confetti!
Here are a few variations and tips: – To make it dairy-free, you may use coconut milk instead of heavy cream. Despite its uniqueness, it is delicious!
– Are you looking for innovative ways to sneak in extra vegetables? Incorporate some kale or spinach in the last five minutes of cooking.
Do you have any turkey leftover? After all many Christmas dinners, this is the perfect alternative to chicken.
– A If you have any leftovers, put them in the fridge and eat them for lunch the following day. The flavors will blend even better the next day.
Finally, my “Queen of the Slow Cooker” style chicken à la king. Share your creations with me as you experiment with this one in the kitchen. And remember, a slow cooker and little creativity can make home-cooked meals possible even on the busiest of days. Enjoy your time in the kitchen!
