Slow-Cooker Chicken Pot Roast Dinner

Slow-Cooker Chicken Pot Roast Dinner

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

Prep Time

10

Minutes

Total Time

8:25

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
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:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 630mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 4g,
    • Sugars 6g),
  • Protein 24g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.