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Slow-Cooker Chicken Pot Roast Dinner

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Slow-Cooker Chicken Pot Roast Dinner
  • Prep Time 10 min
  • Total Time 8 hr 25 min
  • Servings 6
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Make a meat-and-vegetable casserole in the morning and forget about it until dinnertime.

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 sweet peas, thawed

Directions

  • 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.
Tips  

Expert Tips

Chicken thighs are an economical choice for the slow cooker. They stay moist and tender during the long cooking process.

Place the peas in the refrigerator to thaw when you start the slow cooker in the morning. They’ll be ready to add at the end of the cook time.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
17%
(
Saturated Fat
3g
16%
,
Trans Fat
0g
)
Cholesterol
60mg
20%
Sodium
630mg
26%
Total Carbohydrate
28g
9%
(
Dietary Fiber
4g
19%
,
Sugars
6g
)
Protein
24g
Daily Value*:
Vitamin A
150%
150%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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