A great classic, easy to make and a hit with just about everyone! And you can make a really great, creamy version of this yummy, Chickeny delight in your slow cooker with minimum effort. I put it on in the morning and just let it simmer on Low all day. Here’s what you need and how you do it…
What you need…
1 cup / 250 ml Mushrooms, sliced
1 cup / 250 ml Red Sweet Peppers, diced medium
3 tbsp. / 45 ml Flour
3 tbsp. / 45 ml Butter
2 cups / 500 ml boneless, skinless Chicken, cut into bite-sized pieces
1 tsp. / 5 ml Salt
1 good pinch Pepper
2 cups / 500 ml Chicken Stock, room temp.
1 tbsp. Capers (if desired)
1 cup / 250 ml Cream (your choice of ‘weight’)
How you do it…
Just to clarify: This dish is meant to be prepared with raw chicken. But you can use leftover Roast Chicken or Rotisserie Chicken. Just wait to add it ’til near the end so the pre-cooked Chicken won’t ‘dissolve’ into fibres while cooking.
Get the Slow Cooker going on high about 20 minutes ahead of time, while you’re preparing the ingredients.
Melt the Butter in the Cooker and wilt the Mushrooms and Bell peppers until soft.
Add the Salt and Pepper.
Add the Chicken and let it start coking on all sides. Brown, if your Cooker is hot enough on high, or just seal the surface on all sides.
Add the Flour and stir until all bits of Flour are coated in Butter.
Add the Chicken Stock and Capers. Stir until the Flour/Butter mixture is fully dissolved. There may be a little lump or two, but don’t worry. They will dissolve during cooking.
Let the cooker simmer covered on Low for 6-8 hours.
About half an hour before serving, add the Cream and the Chicken (if using leftover, pre-cooked Chicken) and stir in gently.
Let the Mixture simmer and become smooth and creamy for a few minutes before serving.
And that’s all there is to it!
Serve over Rice or Noddles of your choice. Some folks swear by a Puff Pastry Shell, but I just think that’s too fancy for this every-day delight…
This recipe makes Lots. Most folks I serve this to come back, looking for seconds!