SLOW-COOKER CHICKEN POT ROAST DINNER

Slow-Cooker Chicken Pot Roast Dinner image

Make a meat-and-vegetable casserole in the morning and forget about it until dinnertime.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h25m

Yield 6

Number Of Ingredients 8

Previous Next

Ingredients

1 lb small potatoes (6 to 8), unpeeled, cut into 1-inch pieces (3 cups)
2 cups ready-to-eat baby-cut carrots
1 cup frozen small whole onions (from 1-lb bag), thawed
6 boneless skinless chicken thighs (1 1/4 lb)
1/2 teaspoon salt
1/8 teaspoon pepper
1 jar (12 oz) chicken gravy
1 1/2 cups frozen Cascadian Farm™ sweet peas, thawed

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and thawed onions. Sprinkle chicken with salt and pepper; place over vegetables in cooker. Pour gravy over top.
Cover; cook on Low heat setting 8 to 10 hours.
Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.

Nutrition Facts : Calories 310, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g