Whisk together the can of creamy roasted garlic sauce and flour until well blended. Pour into the slow cooker (I used my 2-quart). Add the chicken.
In a skillet, coated with nonstick cooking spray, saute the mushrooms, red bell pepper and celery until softened, 3 to 5 minutes, and add to the crock pot.
Stir to combine.
Cover and cook on LOW until heated, about 2 to 3 hours.
Add the 1 cup of defrosted peas 20 minutes before serving.
Stir in sherry and parsley, if using, right before serving.
Serve over rice, biscuits or baked potatoes, if desired
Notes
Serving size: 1-1/4 cupsWW Points: 3Check the WW Points for this recipe and track it in the WW app. (Must be logged into WW on a smartphone or tablet.)4SmartPoints (Green plan)3SmartPoints (Blue plan)3SmartPoints (Purple plan)5PointsPlus (Old plan)What Can I use Instead of the Progresso Recipe Starters in this Recipe?There are lots of things you could use instead. The easiest is probably condensed cream soup. I'd use 1 can of cream of condensed mushroom or cream of chicken soup, stirred together with 1 can of low fat evaporated milk.Or maybe a can of Progresso Creamy Mushroom sauce, which is the same size, 18 ounces as the Recipe Starter.I served our easy slow cooker chicken a la king over baked potatoes with Caesar salad on the side.