Slow-Cooker Chicken Pot Roast Dinner

 


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

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.

 

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