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Crockpot Chicken Stew
Prep Time: 15 Minutes:
Cooking Time: 8-1/2 Hours.


1-1/2 lbs boneless, skinless chicken thighs,
cut into 1-inch pieces

1/4 cup flour
1 (8 oz) pkg sliced fresh mushrooms
2 cups baby carrots
1 small onion, chopped
1 (14-1/2 oz) can fat-free,
reduced-sodium chicken broth

1 cup frozen peas, thawed, drained
1/2 cup (1/2 of 8-oz tub),
"Chive & Onion Cream Cheese Spread"

Salt & Pepper to taste


1. Place chicken in slow cooker; add flour over chicken and toss to coat.

2. Add all remaining ingredients except peas and cream cheese spread; cover with lid.

3. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. Stir in cream cheese and peas; cook, covered an additional 30 minutes. Add salt & pepper to taste if desired.

Yield: 6 Servings
Serving Size: 1 Cup per serving.

Weight Watchers PointsPlus = 6
Carb Choices: 1

Diet Exchange:
1/2 Starch + 1 Vegetable + 3 Meat (L) + 1-1/2 Fat

Nutritional Information:
Calories: 250, Total Fat: 11g, Saturated Fat: 4.5g, Cholesterol: 115mg, Sugars: 6g, Sodium: 360mg, Fiber: 3g, Carbohydrates: 14g, Protein: 23g, Vitamin A: 130 %DV, Vitamin C: 6 %DV, Iron: 10 %DV,
Calcium: 6 %DV

Original recipe & image from Kraft Foods.
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