In the slow cooker, combine chicken pieces with flour, paprika, salt, and pepper, ensuring they are well coated.
Add the diced onion, sliced mushrooms, chopped bell pepper, and minced garlic. Stir to combine.
Pour in the chicken broth and, if using, the dry sherry. Sprinkle in the dried thyme.
Cook on low for 6 hours or on high for 3 hours, until the chicken is tender.
Stir in the frozen peas and carrots 15 minutes before serving.
Incorporate the heavy cream to create a smooth, rich sauce. Heat through.
Adjust seasoning as needed.
Garnish with freshly chopped parsley before serving.
Variations & Tips:
For a dairy-free alternative, substitute heavy cream with coconut milk.
Enhance the dish with spinach or kale added in the final minutes of cooking for extra greens.
Leftover turkey can be used in place of chicken for a different twist.
Store leftovers in the refrigerator for a delicious meal the following day.
This ‘Queen of the Slow Cooker’ Chicken à la King recipe is sure to impress. We look forward to hearing about your culinary experiences with this dish. Remember, with a slow cooker and a touch of creativity, a gourmet home-cooked meal is always within reach. Happy cooking!
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