Ingredients
1 1/2 pounds boneless, skinless chicken breasts, bite-sized
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
Preparation
Toss chicken with flour, paprika, salt, and pepper in the slow cooker.
Add onion, mushrooms, bell pepper, and garlic. Mix well.
Pour in chicken broth and sherry. Sprinkle in thyme.
Cook on low for 6 hours or high for 3 hours until chicken is tender.
Stir in frozen peas and carrots 15 minutes before serving.
Add heavy cream for a smooth sauce and warm through.
Adjust seasoning to taste.
Garnish with fresh parsley when serving.
Variations & Tips:
For a dairy-free version, use coconut milk instead of heavy cream.
Add spinach or kale in the last few minutes for extra greens.
Substitute chicken with leftover turkey.
Refrigerate leftovers for a tastier meal the next day.
So there you have it, my “Queen of the Slow Cooker” Chicken a la King recipe. I can’t wait to hear about your experiences with this dish. Remember, a home-cooked meal is always possible with a slow cooker and a dash of creativity. Happy cooking!
