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Michele Leah a year ago
This was AMAZING! My husband said it was the one of the best dinners have made. I did add more paprika to the chicken (maybe double) but it definitely worked out. Yum! Update: I have been eating a vegan diet but we loved this recipe so I made it with an added potato, carrot, celery, tomato sauce and added some pinto beans and used low sodium vegetable stock- I sautéed all of the spices in the pan with the carrots, celery, mushroom and onion before putting them in the pot (and I added more than twice the paprika again).. it is still fabulous minus the meat! 🤗
Annette Mikkelsen a year ago
Delicious! Didn't have mushrooms but chopped zucchini I had on hand. First time I browned the chicken before putting in the crockpot, and was a great change.
Dee 2 years ago
Stuck to the recipe and it turned out pretty good. Better the day after. Needs a little more flavor next time.
Donna A. 2 years ago
It’s cooking now! But definitely scratch the part that says 20 minute prep time!! Too way longer to cut up all those veggies & chicken!
Dy 2 years ago
Taste so good! I did not add sage. I added some garlic to the veggies as I sauted them. No mushrooms or celery either. considering the family. I cooked it on high for 6 hours. Soooo good the family loved it.
Nicholas C. 2 years ago
Followed the recipe as written and it was great! Even better the next day for lunch with a big hunk of mille gran bread. Used canned diced tomatoes since I didn't have time to make the roasted garlic tomato sauce. Though, I definitely wanna try that out.
Stephanie P. 3 years ago
Delicious. The chicken was moist and flavorful, and the vegetables were well-seasoned and satisfying. A lighter alternative to a traditional beef stew.
Mel Mel L. 4 years ago
Yummy! I added zucchini & a little sugar to cut tomato. 4 hours on high was perfect. I used chicken thighs too!