Slow-Cooker Pantry Chicken Stew recipe
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- 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 caloriescarbohydrate: 14.4 gcholesterol: 88.7 mgfat: 17.7 gfiber: 3.1 gprotein: 22.7 gsaturatedFat: 7.2 gservingSize: -sodium: 509.5 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Slow-Cooker Pantry Chicken Stew
Directions
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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.