@caolangthangg: Búc Cao Bằng liền cho em. Em đưa đi chỗ này. Tháng 10 còn lịch này nha: 10-11/10 17-18/10 24-25/10 #caobang #caolangthang #caubanmom @caolangthangtravel

Cáo lang thang

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Tuesday 29 September 2026 03:56:33 GMT

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Comments

Hồngg Lee :

Thế này fai quay flycam, thik nhỉ

2026-10-11 12:37:08

0

Rong ruổi cuộc đời 🐯💔 :

Bên mình là tour xe máy hay ô tô ạ

2026-10-13 02:23:40

0

Thèm Croissant 🥐 :

Check ib em vs ạ

2026-10-13 05:49:20

0

Cáo lang thang :

Tháng 10 Cáo còn lịch này nha: 10-11/10 17-18/10 24-25/10

2026-09-29 04:08:20

0

Duong Vui :

I love natural

2026-10-11 14:47:48

0

Thị TụT :

thật bình yên

2026-09-29 09:48:27

0

Rùa Học Bay :

ước đc quay video này 😍

2026-09-29 04:27:26

0

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Slow Cooker Creamy Garlic Mushroom Chicken Ingredients 1. Boneless, Skinless Chicken Breasts – 2 lb (900 g) 2. Fresh Mushrooms – 12 oz (340 g), sliced 3. Olive Oil – 2 tbsp 4. Unsalted Butter – 3 tbsp 5. Garlic – 5 cloves, minced 6. Yellow Onion – 1 small, finely chopped 7. Chicken Broth – 1 cup 8. Heavy Cream – 1 cup 9. Cream Cheese – 4 oz (115 g), softened 10. All-Purpose Flour – 2 tbsp 11. Dijon Mustard – 1 tsp 12. Italian Seasoning – 1 tsp 13. Paprika – 1 tsp 14. Salt – 1 tsp, or to taste 15. Black Pepper – 1/2 tsp 16. Grated Parmesan Cheese – 1/3 cup 17. Fresh Parsley – 2 tbsp, chopped Recipe 1. Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, paprika, and Italian seasoning, rubbing the spices evenly over the meat. 2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly golden. The chicken does not need to cook through at this stage. 3. Transfer the seared chicken breasts to the slow cooker, arranging them in a single layer so they cook evenly. 4. In the same skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and cook for 5–7 minutes until browned and their excess moisture has evaporated. 5. Add the chopped onion and minced garlic to the mushrooms. Cook for another 2 minutes, stirring frequently until fragrant and softened. 6. Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute. This helps thicken the creamy sauce and prevents lumps from forming later. 7. Slowly pour in the chicken broth while stirring and scraping up the flavorful browned bits from the skillet. Add the Dijon mustard and bring the mixture to a gentle simmer. 8. Pour the mushroom mixture over the chicken in the slow cooker. Cover and cook on LOW for 3–4 hours or until the chicken reaches an internal temperature of 165°F (74°C). 9. About 20 minutes before serving, soften the cream cheese in a bowl and whisk it with the heavy cream until mostly smooth. This makes it easier to incorporate into the sauce. 10. Stir the cream cheese mixture into the slow cooker along with the grated Parmesan cheese and remaining 2 tablespoons of butter. Mix gently around the chicken without breaking the pieces apart. 11. Cover and continue cooking on LOW for 15–20 minutes, stirring the sauce gently once or twice until it becomes smooth, creamy, and rich. 12. Taste the sauce and adjust the salt and black pepper if needed. If the sauce is too thick, stir in a little warm chicken broth; if it is too thin, leave the lid slightly ajar for a few minutes while monitoring the consistency. 13. Sprinkle the chopped fresh parsley over the chicken and creamy mushrooms. Serve hot over mashed potatoes, steamed rice, buttered noodles, or freshly baked bread to soak up the delicious sauce. Follow for more easy and delicious homemade recipes!

Slow Cooker Creamy Garlic Mushroom Chicken Ingredients 1. Boneless, Skinless Chicken Breasts – 2 lb (900 g) 2. Fresh Mushrooms – 12 oz (340 g), sliced 3. Olive Oil – 2 tbsp 4. Unsalted Butter – 3 tbsp 5. Garlic – 5 cloves, minced 6. Yellow Onion – 1 small, finely chopped 7. Chicken Broth – 1 cup 8. Heavy Cream – 1 cup 9. Cream Cheese – 4 oz (115 g), softened 10. All-Purpose Flour – 2 tbsp 11. Dijon Mustard – 1 tsp 12. Italian Seasoning – 1 tsp 13. Paprika – 1 tsp 14. Salt – 1 tsp, or to taste 15. Black Pepper – 1/2 tsp 16. Grated Parmesan Cheese – 1/3 cup 17. Fresh Parsley – 2 tbsp, chopped Recipe 1. Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, paprika, and Italian seasoning, rubbing the spices evenly over the meat. 2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly golden. The chicken does not need to cook through at this stage. 3. Transfer the seared chicken breasts to the slow cooker, arranging them in a single layer so they cook evenly. 4. In the same skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and cook for 5–7 minutes until browned and their excess moisture has evaporated. 5. Add the chopped onion and minced garlic to the mushrooms. Cook for another 2 minutes, stirring frequently until fragrant and softened. 6. Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute. This helps thicken the creamy sauce and prevents lumps from forming later. 7. Slowly pour in the chicken broth while stirring and scraping up the flavorful browned bits from the skillet. Add the Dijon mustard and bring the mixture to a gentle simmer. 8. Pour the mushroom mixture over the chicken in the slow cooker. Cover and cook on LOW for 3–4 hours or until the chicken reaches an internal temperature of 165°F (74°C). 9. About 20 minutes before serving, soften the cream cheese in a bowl and whisk it with the heavy cream until mostly smooth. This makes it easier to incorporate into the sauce. 10. Stir the cream cheese mixture into the slow cooker along with the grated Parmesan cheese and remaining 2 tablespoons of butter. Mix gently around the chicken without breaking the pieces apart. 11. Cover and continue cooking on LOW for 15–20 minutes, stirring the sauce gently once or twice until it becomes smooth, creamy, and rich. 12. Taste the sauce and adjust the salt and black pepper if needed. If the sauce is too thick, stir in a little warm chicken broth; if it is too thin, leave the lid slightly ajar for a few minutes while monitoring the consistency. 13. Sprinkle the chopped fresh parsley over the chicken and creamy mushrooms. Serve hot over mashed potatoes, steamed rice, buttered noodles, or freshly baked bread to soak up the delicious sauce. Follow for more easy and delicious homemade recipes!

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salah siapa ya

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