Slow-cooker pantry chicken stew

By Eeffoc

Ingredients

• 1 1/2 lb. (675g) boneless skinless chicken thighs
• 1/4 cup flour
• 1 package (225g) sliced mushrooms
• 2 cups baby carrots
• 1 small onion, chopped
• 1 can (10 fl oz)chicken broth
• 1 cup frozen peas
• 1/2 cup 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; cover with lid.
*Cook* on LOW 6 to 8 hours (or on HIGH 3 to 4 hours), stirring in cream cheese and peas to cook for the last 30 min.

*Note*: we replaced the baby carrots and added double frozen peas and carrots. We also added 3 cloves of garlic and salt and pepper.