Ingredients

• 1 tablespoon chopped carrot
• 1 tablespoon chopped parsley
• 1 tablespoon chopped onion
• 1 clove garlic
• 0.25 teaspoons lemon zest
• 1 teaspoon salt
• 0.25 teaspoons ground black pepper
• 4 skinless , boneless chicken breast halves - cubed
• 2 tablespoons unsalted butter
• 4 ounces Neufchâtel cheese
• 8 ounces natural cream of chicken soup
• 1 cup frozen peas

Instructions

1. 1 Combine carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and stir to combine. Cook on Low for 5 to 6 hours.
2. 2 Stir in Neufchâtel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

Nutrition per serving