Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and aromatic.
Place the sautéed onion and garlic in the slow cooker.
Brown the chicken pieces in the same skillet on all sides, then transfer them to the slow cooker.
Add the carrots, celery, peas, and mushrooms to the slow cooker.
Sprinkle the flour, thyme, rosemary, paprika, salt, and pepper over the ingredients in the slow cooker. Stir to coat the chicken and vegetables evenly with the flour and spices.
Pour the chicken broth over the mixture, ensuring the ingredients are well combined.
Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked and the vegetables are tender.
In the last 30 minutes of cooking, stir in the heavy cream or coconut milk to add richness to the sauce.
Garnish with fresh parsley before serving.
Prep: 20 minutes
Cook: 6-7 hours on low or 3-4 hours on high
Total Time: 7 hours 20 minutes on low or 4 hours 20 minutes on high
Cooking Time: 6-7 hours on low or 3-4 hours on high
Total Time: 7 hours 20 minutes on low or 4 hours 20 minutes on high
Kcal: Approximately 385 kcal per serving