Chicken Pot Roast Dinner (Slow cooker) – Best of Slowcooker
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 Green Giant™ Steamers™ frozen sweet peas, thawed
1 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.
2 Cover; cook on Low heat setting 8 to 10 hours.
3 Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.Servings 6Prep Time 10 min | Total Time 8 h 25 min
Nutrition information
Serving Size: 1 Serving
Calories 310
Calories from Fat 100Total Fat 11gSaturated Fat 3gTrans Fat 0gCholesterol 60mgSodium 630mgTotal Carbohydrate 28gDietary Fiber 4gSugars 6gProtein 24g
Back to Top
