"This easy slow-cooker chicken stew is loaded with vegetables and chunks of chicken in a creamy sauce." — PHILADELPHIA Cream Cheese
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1 1/2 pounds
boneless chicken thighs, cut into 1-inch pieces
1 (8 ounce) package
sliced fresh mushrooms
1 (14.5 ounce) can
fat-free, reduced-sodium chicken broth
frozen peas, thawed and drained
PHILADELPHIA Chive & Onion Cream Cheese Spread
This is delicious just as is. I did sautee everything first for added flavor. When finished I adjusted the seasoning to taste with just with a little salt and pepper. I love that it's not like every other stew. For one thing, there are no potatoes! Hubby loved it and I'll make this again and again.
This was so easy to make and everyone in the family loved it!
I made this last week as part of a lower-carb, gluten-free whole foods diet for myself, my boyfriend and his teenage son. HUGE hit!! Reminded us so much of pot pie filling that I have it going in the slow cooker now and have made an awesome pie crust from whole oat and millet flours. Can't wait. I'm drooling just thinking about it. :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Slow-Cooker Pantry Chicken Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 159
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