Slow Cooker Pantry Stew

Every Monday will be a post dedicated to a family-friendly recipe.  I always look for quick and easy recipes and today's meal doesn't get much easier.  Crockpots are great for preparing meals in....I love that I can throw together dinner before leaving for work in the morning or while the kids are down for their morning naps!

Slow Cooker Pantry Stew - Kraft Kitchen Recipe

1-1/2 lb. (675 g) boneless skinless chicken thighs, cut into 1-inch pieces

1/4 cup flour

1 pkg. (225 g) sliced fresh mushrooms

2 cups baby carrots

1 small onion, chopped

1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth

1 cup frozen peas, thawed, drained

1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Spread

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 to cook for the last 30 min.

Serve with biscuits. 

There is usually enough leftover to serve the next day with a salad - two meals done for the week!!  Give it a try and let me know what you think:)