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Slow-Cooker Pantry Chicken Stew Recipe
Slow-Cooker Pantry Chicken Stew Recipe photo by KRAFT
TOTAL TIME: Prep: 15 min. Total: 6 Hours 30 min.
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/4 cup flour
  • 1 package (8 ounces) sliced fresh mushrooms
  • 2 cups fresh baby carrots
  • 1 small onion, chopped
  • 1 can (14-1/2 ounces) fat-free reduced-sodium chicken broth
  • 1 cup frozen peas, thawed, drained
  • 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA® Chive & Onion Cheese Spread

Nutritional Facts

1 serving equals 280 calories, 13 g fat (5 g saturated fat), 85 mg cholesterol, 350 mg sodium, 14 g carbohydrate, 3 g fiber, 25 g protein.

Directions

  1. TOSS chicken with flour in slow cooker.
  2. ADD all remaining ingredients except peas and cream cheese spread; cover with lid.
  3. COOK on LOW 6 to 8 hours (or HIGH 3 to 4 hours). Stir in cream cheese and peas; cook, covered, 30 min. Yield: 6 servings.
SPECIAL EXTRA: For added flavor and color, sprinkle with chopped fresh parsley just before serving.
Originally published as Slow-Cooker Pantry Chicken Stew Provided by Philadelphia® Cream Cheese 2014

Nutritional Facts

1 serving equals 280 calories, 13 g fat (5 g saturated fat), 85 mg cholesterol, 350 mg sodium, 14 g carbohydrate, 3 g fiber, 25 g protein.

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