Herb Swap: Try rosemary or basil for a more aromatic twist.
Add Grains: Stir in ½ cup cooked rice, quinoa, or small pasta to make it heartier.
Spice Kick: Add a pinch of cayenne or smoked paprika.
Vegan Version: Replace chicken with chickpeas or tofu, and use coconut milk for creaminess.
Rustic Style: Leave the vegetables chunky for a farmhouse texture.
FAQ
Q: Can I make this recipe in a slow cooker?
Yes! Add all ingredients except the milk and peas. Cook on low for 6 hours, then stir in the milk and peas during the last 20 minutes.
Q: Can I use frozen vegetables?
Absolutely. Frozen carrots, peas, or mixed vegetables work perfectly and save time.
Q: How do I make it gluten-free?
Use a gluten-free flour blend or mix 1 tbsp cornstarch with 2 tbsp cold water to thicken instead of flour.
Q: What’s the best substitute for chicken?
Chickpeas or shredded jackfruit offer a great texture and absorb flavors well.
