Slow-Cooker Pantry Chicken Stew (Modified)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 118.9
- Total Fat: 3.8 g
- Cholesterol: 39.9 mg
- Sodium: 557.3 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 0.8 g
- Protein: 13.8 g
View full nutritional breakdown of Slow-Cooker Pantry Chicken Stew (Modified) calories by ingredient
Introduction
Source:http://www.kraftrecipes.com/rec
ipes/slow-cooker-pantry-chicken-stew-1
20756.aspx Source:
http://www.kraftrecipes.com/rec
ipes/slow-cooker-pantry-chicken-stew-1
20756.aspx
Number of Servings: 12
Ingredients
-
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup flour
1 pkg. (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
2 bouillion cubes
1 cup frozen peas, thawed, drained
8-oz. tub Chive & Onion Cream Cheese Spread
Tips
Serving SuggestionServe with hot baked biscuits.Special ExtraFor added flavor and color, sprinkle with chopped fresh parsley just before serving.
Directions
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). Stir in cream cheese and peas; cook, covered, 30 min.
Serving Size: Makes 12 bowls.
Number of Servings: 12
Recipe submitted by SparkPeople user SUPERSLACKER87.
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). Stir in cream cheese and peas; cook, covered, 30 min.
Serving Size: Makes 12 bowls.
Number of Servings: 12
Recipe submitted by SparkPeople user SUPERSLACKER87.