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Ingredients:
1-1/2 lb. boneless skinless chicken thighs
2-1/2 cups fat-free reduced-sodium chicken broth
1-1/2 cups each chopped onions, celery and carrots
2 cups frozen peas, thawed
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 pkg. (6 oz.) Stuffing Mix for Chicken
3/4 cup hot water
2 eggs, lightly beaten
COMBINE chicken, broth, onions, celery and carrots in slow cooker; cover with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 3-1/2 hours).
ADD peas and cream cheese spread; stir until well blended.
Mix stuffing mix, water and eggs until well blended. Drop stuffing mixture, 2 heaping tablespoonfuls at a time, onto chicken mixture in slow cooker.
Cook, covered, on HIGH 30 min.
Gently turn over dumplings.
Cook, covered, an additional 15 min.
1-1/2 lb. boneless skinless chicken thighs
2-1/2 cups fat-free reduced-sodium chicken broth
1-1/2 cups each chopped onions, celery and carrots
2 cups frozen peas, thawed
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 pkg. (6 oz.) Stuffing Mix for Chicken
3/4 cup hot water
2 eggs, lightly beaten
COMBINE chicken, broth, onions, celery and carrots in slow cooker; cover with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 3-1/2 hours).
ADD peas and cream cheese spread; stir until well blended.
Mix stuffing mix, water and eggs until well blended. Drop stuffing mixture, 2 heaping tablespoonfuls at a time, onto chicken mixture in slow cooker.
Cook, covered, on HIGH 30 min.
Gently turn over dumplings.
Cook, covered, an additional 15 min.
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