@moc._.04: "Yêu hay không yêu Không yêu hay yêu nói một lời" [id:Mốc] #MIZUKAMIYASEIRYUU#mizukamiya #inazumaeleven #edit #ie_wld

Mốc💛💙

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Tuesday 07 July 2026 03:00:27 GMT

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𝓦𝓮𝓷 🪽 :

mé coi đoạn 2 mún đi edit No

2026-07-07 03:02:01

1

Mốc💛💙 :

Màu mới nma cx chả khác lắm=))

2026-07-07 03:00:45

2

𝓥𝓲 𝓥𝓲 :

2026-07-07 03:08:35

2

AKI Tổng :

Xịn quá ch mốc ơi😭

2026-07-07 03:08:02

1

𝑪𝒉𝒆𝒓𝒓𝒚🍒 :

mở đth đúng cách

2026-07-09 06:29:31

1

𝙁𝙖𝙡𝙙 •̀ᴗ•́ :

sớm ạaaa, iu iuu Mốc ơiii:3

2026-07-07 03:14:55

1

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Recipe Name Slow Cooker Creamy Herb Chicken, Potatoes and Carrots Ingredients 1. Boneless Skinless Chicken Breasts – 2 lb 2. Baby Yukon Gold Potatoes – 1 1/2 lb, halved 3. Carrots – 4 medium, sliced 4. Yellow Onion – 1 medium, diced 5. Garlic – 4 cloves, minced 6. Chicken Broth – 1 1/2 cups 7. Cream of Chicken Soup – 10.5 oz 8. Heavy Cream – 1 cup 9. Unsalted Butter – 3 tbsp 10. Olive Oil – 1 tbsp 11. Italian Seasoning – 2 tsp 12. Dried Thyme – 1 tsp 13. Garlic Powder – 1 tsp 14. Paprika – 1 tsp 15. Salt – 1 1/2 tsp 16. Black Pepper – 1/2 tsp 17. Fresh Parsley – 3 tbsp, chopped Recipe 1. Pat the chicken breasts dry with paper towels and season both sides evenly with the salt, black pepper, garlic powder, paprika, Italian seasoning, and dried thyme. 2. Heat the olive oil in a large skillet over medium-high heat and sear the seasoned chicken for 2–3 minutes per side until lightly golden, then set aside. 3. Wash the baby potatoes thoroughly and cut the larger ones in half so all the potatoes are similar in size. 4. Place the potatoes, sliced carrots, and diced onion into the bottom of a 6-quart slow cooker. 5. Add the minced garlic and arrange the seared chicken breasts over the vegetables. 6. Whisk together the chicken broth, cream of chicken soup, and heavy cream until smooth and creamy. 7. Pour the creamy mixture evenly over the chicken and vegetables, then dot the surface with the butter. 8. Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F and the potatoes are fork-tender. 9. Carefully remove the chicken and shred it into large tender pieces using two forks, then return the shredded chicken to the slow cooker. 10. Stir the chicken gently through the creamy sauce and vegetables, making sure the potatoes and carrots are coated without breaking them apart. 11. Cover and cook for another 10–15 minutes so the shredded chicken absorbs the creamy herb sauce. 12. Taste the sauce and adjust the salt and black pepper if needed, allowing it to remain thick, rich, and well seasoned. 13. Garnish generously with freshly chopped parsley and spoon the creamy chicken, potatoes, carrots, and sauce into warm serving bowls. 14. Serve immediately with crusty bread or warm dinner rolls to soak up the creamy sauce. Follow for more delicious and comforting slow cooker recipes!

Recipe Name Slow Cooker Creamy Herb Chicken, Potatoes and Carrots Ingredients 1. Boneless Skinless Chicken Breasts – 2 lb 2. Baby Yukon Gold Potatoes – 1 1/2 lb, halved 3. Carrots – 4 medium, sliced 4. Yellow Onion – 1 medium, diced 5. Garlic – 4 cloves, minced 6. Chicken Broth – 1 1/2 cups 7. Cream of Chicken Soup – 10.5 oz 8. Heavy Cream – 1 cup 9. Unsalted Butter – 3 tbsp 10. Olive Oil – 1 tbsp 11. Italian Seasoning – 2 tsp 12. Dried Thyme – 1 tsp 13. Garlic Powder – 1 tsp 14. Paprika – 1 tsp 15. Salt – 1 1/2 tsp 16. Black Pepper – 1/2 tsp 17. Fresh Parsley – 3 tbsp, chopped Recipe 1. Pat the chicken breasts dry with paper towels and season both sides evenly with the salt, black pepper, garlic powder, paprika, Italian seasoning, and dried thyme. 2. Heat the olive oil in a large skillet over medium-high heat and sear the seasoned chicken for 2–3 minutes per side until lightly golden, then set aside. 3. Wash the baby potatoes thoroughly and cut the larger ones in half so all the potatoes are similar in size. 4. Place the potatoes, sliced carrots, and diced onion into the bottom of a 6-quart slow cooker. 5. Add the minced garlic and arrange the seared chicken breasts over the vegetables. 6. Whisk together the chicken broth, cream of chicken soup, and heavy cream until smooth and creamy. 7. Pour the creamy mixture evenly over the chicken and vegetables, then dot the surface with the butter. 8. Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F and the potatoes are fork-tender. 9. Carefully remove the chicken and shred it into large tender pieces using two forks, then return the shredded chicken to the slow cooker. 10. Stir the chicken gently through the creamy sauce and vegetables, making sure the potatoes and carrots are coated without breaking them apart. 11. Cover and cook for another 10–15 minutes so the shredded chicken absorbs the creamy herb sauce. 12. Taste the sauce and adjust the salt and black pepper if needed, allowing it to remain thick, rich, and well seasoned. 13. Garnish generously with freshly chopped parsley and spoon the creamy chicken, potatoes, carrots, and sauce into warm serving bowls. 14. Serve immediately with crusty bread or warm dinner rolls to soak up the creamy sauce. Follow for more delicious and comforting slow cooker recipes!

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