Slow-Cooker Pantry Chicken Stew

By gmbeckett

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup flour
• 1 pkg (225 g) sliced fresh mushrooms
• 2 cups baby carrots
• 1 small onion, chopped
• 1 can (10 fl oz/284 ml) chicken broth
• 1 cup frozen peas, thawed, drained
• 1/2 cup (1/2 of 250g tub) Philadelphia Herb & Garlic Cream Cheese Spread

Preparation

Step 1

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.