Crock pot chicken stew
Here’s a surefire crock pot dinner that will warm up the family on these cooler autumn nights.
Many times chicken can dry out if cook for a long period of time but in the crock pot it ends up melting in your mouth. If you don’t have mushrooms use colorful peppers and a cut up onion. Serve this lovely stew with some hot biscuits and your family will be in dinner heaven.
1 1/2lb. Boneless skinless chicken thighs cut into 1-inch pieces
¼ cup flour
1 package (8 oz.) sliced fresh mushrooms
2 cups baby carrots
1 small onion, chopped
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup frozen peas, thawed, drained
½ cup (1/2 of 8-oz. Chive & Onion Cream Cheese Spread
Turn crock pot on low
Coat chicken with flour and add chicken to crock pot
Next add all other ingredients except the cream cheese and peas
Cook on low for about 8 hours
Add cream cheese and peas. Mix together. Cook stew for another 30 minutes