Chicken mini schnitzel in cream cheese, paprika, and green chili sauce with vegetables

Ingredients for 2 servings:

• 400 g chicken schnitzel (chicken mini schnitzel)
• 1 bell pepper(s), green
• 1 small carrot(s)
• 60 g leek
• 1 onion(s), red
• 2 cloves garlic
• 40 g spring onions
• 10 g rapeseed oil
• 200 ml homemade vegetable broth
• 200 g cream cheese (peppers and green chili), e.g. from brunch
• Salt
• Pepper, mixed, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 50 minutes; Total time approx. 3 hours 20 minutes

Recipe for a 3.5 L slow cooker, 200 watts

Brown the mini schnitzels on all sides in rapeseed oil and set aside. Pour the vegetable stock into a larger bowl and mix with the brunch spread. Peel and dice the onion and garlic, and add to the bowl. Trim and finely dice the leek and carrot, and add them to the bowl. Quarter, deseed, and dice the bell peppers, cut the spring onions into small rolls, and add both to the bowl. Mix everything well. Pour half of the bowl mixture into the ceramic pot, add the chicken schnitzels, and cover with the other half of the vegetable mixture. Set the slow cooker with the lid on high for 1 hour, then set the slow cooker with the lid on low for 1.5 hours. After the cooking time, remove from the slow cooker and serve. I cooked wavy spaetzle to go with it, and then arranged the vegetable schnitzels on top.