Slow-Cooker Pantry Chicken Stew Recipe

Slow-Cooker Pantry Chicken Stew Recipe

  • 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
  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.
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