Slow-Cooker Pantry Chicken Stew
By gmbeckett
Rate this recipe
4.7/5
(11 Votes)
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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
Details
Servings 6
Preparation time 15mins
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.
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