Slow-Cooker Pantry Chicken Stew - cooking recipe

Ingredients

1 1/2 pounds boneless chicken thighs, cut into 1-inch pieces
1/4 cup flour
1 (8 ounce) package sliced fresh mushrooms
2 cups baby carrots
1 small onion, chopped
1 (14.5 ounce) can fat-free, reduced-sodium chicken broth
1 cup frozen peas, thawed and drained
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread

Preparation

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 for the last 30 min.