slow-cooker pantry chicken stew

Name: Slow-Cooker Pantry Chicken Stew
Prep time: 15 min
Cook time: 6 h 45 min
Yield: 6
Ingredients: 1 1/2 pound(s) boneless skinless chicken thighs, cut into 1-inch pieces; 1/4 cup(s) cup flour; 1 package(s) (8 oz.) sliced fresh mushrooms; 2 cup(s) baby carrots; 1 small onion, chopped; 1 can(s) (14-1/2 oz.) fat-free reduced-sodium chicken broth; 1 cup(s) frozen peas, thawed, drained; 1/2 cup(s) (1/2 of 8-oz. tub) philadelphia chive & onion cream cheese spread

(1 RATING)

71 Pinches

Sandy Williams

Salt Lake City, UT

Updated on Mar 23, 2012

Chicken, Stew and using the crockpot! Fast and easy and oh so good.

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prep time 15 Min

cook time 6 Hr 45 Min

method ---

yield 6 serving(s)

Ingredients

1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1/4 cup cup flour
1 package (8 oz.) sliced fresh mushrooms
2 cups baby carrots
1 small onion, chopped
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup frozen peas, thawed, drained
1/2 cup (1/2 of 8-oz. tub) philadelphia chive & onion cream cheese spread

How To Make slow-cooker pantry chicken stew

Step 1

TOSS chicken with flour in slow cooker.

Step 2

ADD all remaining ingredients except peas and cream cheese spread; cover with lid.
Step 3

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Stir in cream cheese and peas; cook, covered, 30 min.
Step 4

Serving Suggestion Serve with hot baked biscuits. For added flavor and color, sprinkle with chopped fresh parsley just before serving. Servings Total: 6 servings, 1 cup each
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