Directions:
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.
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MEXICAN CHICKEN SPAGHETTI
