Slow Cooker Chicken Pot Roast Dinner

 

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® Valley Fresh 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.