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Slow-Cooker Chicken Pot Roast Dinner

  • Prep 10 min
  • Total 8 hr 25 min
  • Servings 6

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

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

Hide Images
  • 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.

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 Facts

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%
Potassium
900mg
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.

© 2017 ®/TM General Mills All Rights Reserved

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