1 1/2 lb boneless skinless chicken thighs cut into 1" pieces
1/4 cup flour
1 - 225g sliced fresh mushrooms
2 cups baby carrots
1 small onion, chopped
1 can (10 fl oz) chicken broth
1 cup frozen peas, thawed and drained
1/2 cup Herb & Garlic cream cheese spread
toss chicken with flour in slow cooker
add all remaining ingredients except peas and cream cheese; cover
cook on low for 6-8 hours (high for 3-4), stirring in cream cheese and peas to cook for the last 30 minutes.
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