Ingredients
- 11/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup flour
- 8 oz sliced mushrooms
- 2 cup baby carrots
- 1 small onion, chopped
- 141/2 oz fat-free reduced-sodium chicken broth
- 1 cup frozen peas, thawed, drained
- 1/2 cup PHILADELPHIA chive & onion cream cheese spread
Directions
- 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 for the last 30 min.
Kraft Kitchens Tips:
Special Extra:
For added flavor and color, sprinkle with chopped fresh parsley just before serving.
Special Extra:
Stir 6 fresh thyme sprigs into ingredients in slow cooker before cooking as directed.