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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Saw a friend make this and I can’t wait to try it! They were so good!
My kids found this in the kitchen, in the rice bowl they were going to eat! They were so scared. We don’t know what it is.
