Slow-Cooker Pantry Chicken Stew

Slow-cooker Pantry Chicken Stew

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Sandy Williams


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


★★★★★ 1 vote

15 Min
6 Hr 45 Min


  • 1 1/2 lb
    boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/4 c
    cup flour
  • 1 pkg
    (8 oz.) sliced fresh mushrooms
  • 2 c
    baby carrots
  • 1 small
    onion, chopped
  • 1 can(s)
    (14-1/2 oz.) fat-free reduced-sodium chicken broth
  • 1 c
    frozen 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


  1. TOSS chicken with flour in slow cooker.
  2. ADD all remaining ingredients except peas and cream cheese spread; cover with lid.
  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.
  4. 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

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