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.
Cheesecake Crescent Rolls Casserole Recipe
Dive into Deliciousness: The Heartwarming Story of Butter Biscuits for Swimming
Paula Deen’s “Not Yo’ Mama’s Banana Pudding
Samoa Bundt Cake
Michael Jordan’s Controversial View: ‘Athletes Who Kneel During the National Anthem Should Lose Their Medal’
DELICIOUSLY CREAMY ORANGE CREAMSICLE FUDGE RECIPE
Widow Donates $1 Billion to Cover Tuition for NYC’s Poorest Area Forever
Girl Strolls Through Supermarket with Mom, Spots Her ‘Missing’ Photo on Milk Carton – Story of the Day
Turtle Candy with Pecans and Caramel
