I completely change it up, I saute the onions and peppers and I use red, green, orange, yellow or any combination equal parts to the onion. I then stir in the seasonings, and tomato paste. I use dark meat chicken (I prefer it, and I skin and de-bone myself, or use boneless skinless. Once the Seasoning and paste is well incorporated I add the chicken pieces I like in big chunks about golf ball size. Simmer a few minutes until heated and bubbly, then I just eyeball the chicken broth to make it soup like. O add the sour cream and flour last and heat a few minutes just to dissolve the flour. I like it saucy ( Add chicken broth to make it as thick or soupy as you want and you can increase the flour to get your desired thickness, I like mine like thin gravy). I serve mine over a bowl of jasmine rice (white or brown) For crockpot version, transfer the heated chicken part to the crock pot and add sour cream and flour at that time. Come home to dinner!!!