Ingredients

• 1-1/2 pounds boneless, skinless chicken thighs,
• 1/4 cup all-purpose white flour
• 1/2 cup onion, chopped
• 2 cups baby carrots
• 4 celery stalks, cut in 1″ pieces
• 14 ounces low-sodium chicken broth
• 1/2 cup cream cheese
• 1 cup frozen peas
• 2 tablespoons chives, chopped

Preparation

1. Cut chicken thighs into 1″ size pieces, Coat chicken with flour and add to slow cooker.,
2. Add onion, carrots, celery and chicken broth.
3. Cover with lid and cook on high setting for 4 hours. 
4. Stir in cream cheese and peas.
5. Cover and cook for additional 30 minutes.
6. Garnish with chives and serve. 

Helpful hints

• Serve with warmed bread or over steamed white rice.
• For a lower protein diet reduce portion to 1/2 cup (14 grams protein).