Cream of chicken soup is the simmering liquid for this slow-cooker chicken-and-potato stew. To get it super creamy, we added cream cheese near the end!
What You Need
Original recipe yields 6 servings
1 lb. chicken breast (chopped)
2 potatoes (chopped)
4 oz. of chives (chopped)
1 small onion (diced)
3 cans of cream of chicken soup
1 16 oz. tub PHILADELPHIA Cream Cheese
8 oz. baby carrots (chopped)
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Let's Make It
ADD the chopped potatoes to the bottom of your slow cooker. Add chopped carrot, chopped chicken, diced onions and chopped onion. Add the 3 cans of cream of chicken soup on top.
COOK on low setting for 5 hours.
REMOVE lid, stir then add your PHILADELPHIA Cream Cheese. Let cook another hour on low then stir again.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.