Slow-Cooker Pantry Chicken Stew

Ingredients

• 2 cups baby carrots 
• 1.5 pounds chicken thighs boneless cut into 1-inch pieces
• 0.5 cup philadelphia chive & onion cream cheese spread 
• 0.3 cup flour 
• 8 ounce mushrooms fresh sliced
• 1 small onion chopped
• 1 cup peas frozen thawed drained

Equipment

• slow cooker

Directions

1. Toss chicken with flour in slow cooker.
2. Add all remaining ingredients except peas and cream cheese spread; cover with lid.
3. 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.