Slow-Cooker Pantry Chicken Stew

Ingredients

• 1 1/2 pounds boneless chicken thighs, cut into 1-inch pieces
• 1/4 cup flour
• 1 (8 ounce) package sliced fresh mushrooms
• 2 cups baby carrots
• 1 small onion, chopped
• 1 (14.5 ounce) can fat-free, reduced-sodium chicken broth
• 1 cup frozen peas, thawed and 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.