Prep Time: 15 minutes
Cook Time: 2-3 hours
3 boneless, skinless chicken thighs, cubed
1 (10.75 oz.) can condensed cream of chicken soup
1 (8 oz.) package cream cheese, room temperature, cubed
1 package frozen peas and carrots, thawed
1 cup yellow onion, finely chopped
1 cup green bell pepper, chopped
1 tablespoon paprika
1 teaspoon dried parsley
1/4 teaspoon red pepper flakes
kosher salt and freshly ground pepper, to taste
mashed potatoes or egg noodles, garnish
- Place cubed chicken, onion and bell pepper in the bottom of slow cooker, and season generously with salt and pepper, then sprinkle on paprika, parsley and red pepper flakes.
- Cover slow cooker and cook on high for 2-3 hours, or on low for 6-8, until chicken is cooked through and veggies are tender.
- Add cream cheese and peas and carrots, then cover and cook for another 15-20 minutes, or until melted and incorporated.
- Serve hot over mashed potatoes or egg noodles, garnished with fresh parsley. Enjoy!