Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: coat a nonstick skillet with cooking spray and heat. add mushrooms, onion, garlic and pepper; sauté 5 minutes. stir in paprika, salt and pepper; cook 30 seconds more. spoon mixture into a 4- to 5-quart slow cooker; add broth. cut each chicken breast into 4 long strips; add to slow cooker. cover and cook on low setting for 5 to 6 hours. stir together flour and sour cream in a cup; stir into chicken mixture. (note: we stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) cover and cook on low until the mixture is thick and hot, about 10 minutes more. yields about 1 1/2 cups per serving.

Target recipe: combine first 14 ingredients in an electric slow cooker. cover with lid and cook on high setting for 4 hours or until carrot is tender. combine the water and cornstarch in a small bowl, stirring with a whisk until blended. add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well. re-cover and cook on high-heat setting an 30 additional minutes. serve with hot cooked rice. note: i don't eat much meat and prefer more vegetables, so i often add extra firm cubed tofu at the last 30 minute mark. tasty! also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).