- 1 1/2 pounds boneless chicken thighs, cut into 1-inch pieces
- 1/4 cup flour
- 1 (8 ounce) package sliced fresh mushrooms
- 2 cups baby carrots
- 1 small onion, chopped
- 1 (14.5 ounce) can fat-free, reduced-sodium chicken broth
- 1 cup frozen peas, thawed and drained
- 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
- 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), stirring in cream cheese and peas for the last 30 min.
03/27/2018
recipepes.com
Slow-Cooker Pantry Chicken Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
