Slow-Cooker Pantry Chicken Stew recipe

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Ingredients

1 ½ pounds boneless chicken thighs, cut into 1-inch pieces
¼ 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
½ cup PHILADELPHIA Chive & Onion Cream Cheese Spread

Nutrition Info

307.7 calories
carbohydrate: 14.4 g
cholesterol: 88.7 mg
fat: 17.7 g
fiber: 3.1 g
protein: 22.7 g
saturatedFat: 7.2 g
servingSize: -
sodium: 509.5 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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), stirring in cream cheese and peas for the last 30 min.

Recipe Yield

6 servings

Recipe Note

This easy slow-cooker chicken stew is loaded with vegetables and chunks of chicken in a creamy sauce.

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