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Slow-Cooker Pantry Chicken Stew

Slow-Cooker Pantry Chicken Stew recipe
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photo by:
kraft
recipe by: kraft

What You Need

1-1/2 lb. (675 g) 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) 25%-less-sodium chicken broth
1 cup frozen peas, thawed, drained
1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Spread

Make It

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 to cook for the last 30 min.

kraft kitchens tips

Serving Suggestion
Serve with hot baked biscuits.
Special Extra
For added flavour and colour, sprinkle with chopped fresh parsley just before serving.

nutritional information

K:58711v0ec:120585

most recent review

"this was delicious and really easy to prepare....I added broccoli, cauliflower and diced pot... read more
reviewed by: cook
on: 4/27/2012
 cook

use what's on hand

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