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1 1/2 lbboneless skinless chicken thighs, cut into 1-inch pieces
1/4 ccup flour
1 pkg(8 oz.) sliced fresh mushrooms
2 cbaby carrots
1 smallonion, chopped
1 can(s)(14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cfrozen peas, thawed, drained
1/2 c(1/2 of 8-oz. tub) philadelphia chive & onion cream cheese spread
How to Make Slow-Cooker Pantry Chicken Stew
- TOSS chicken with flour in slow cooker.
- ADD all remaining ingredients except peas and cream cheese spread; cover with lid.
- COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Stir in cream cheese and peas; cook, covered, 30 min.
- Serving Suggestion
Serve with hot baked biscuits.
For added flavor and color, sprinkle with chopped fresh parsley just before serving.
6 servings, 1 cup each