lb boneless skinless chicken thighs, cut into 1-inch pieces
pkg (225 g) sliced fresh mushrooms
cups baby carrots
small onion, chopped
can (10 fl oz/284 ml) chicken broth
cup frozen peas, thawed, drained
cup (½ of 250g tub) Philadelphia Herb & Garlic 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 6-8 hours (or on High 3-4 hours) stirring in cream cheese and peas to cook for the last 30 minutes.