Slow-Cocker Pantry Chicken Stew @Kraft #recipe #crockpot

I often get recipes emailed to me from all sort of companies and newsletters. Usually I end up deleting them without a second thought. However, I saved this Kraft recipe and it turned out to be a real slow-cooker winner. I’ve made it at least 3-4 times this winter.

The original recipe can be found here : Kraft Website
I am not affiliated with Kraft or getting any compensation. I just think this is a good recipe.

Ingredients List:

• 2-3 large chicken breasts (1-1.5 lb)
• 1/4 cup of flour
• 1 package of fresh mushrooms, diced
• 2-3 sticks of carrots, dices
• 1 onion, diced
• 1 can of chicken brother
• 1 cup of peas or half a bag of 8oz
• 1 package of cream cheese, 4 oz

I think with most Crockpot recipes, it’s all about chopping up the vegetables. Sometimes I might diverge from the original recipe and add tomatoes or potatoes or some additional spices. I think the key to this recipe is making sure it’s not too watery or else the creamy texture is a bit lost. So do take that in consideration, otherwise feel free to spice it up a bit.

1. Clean and chop up all the veggies (except peas) into bite size portions (not too thin or else it will melt into nothing-ness).
2. You can either de-frost the chicken and individually flour them or my technique of putting in the chicken into the crockpot and just adding flour on top. It all mixes together anyway.
3. Cook on Low for 6-8 hours or High 3-4 hours.
4. 30 minutes before serving, put in your peas & cream cheese to finalize the dish!

Viola! It’s done. I find it taste a bit like a creamy chicken pot pie so add yourself a dinner roll if you need that something extra.