Make a meat-and-vegetable casserole in the morning and forget about it until dinnertime.
lb small potatoes (6 to 8), unpeeled, cut into 1-inch pieces (3 cups)
cups ready-to-eat baby-cut carrots
cup frozen small whole onions (from 1-lb bag), thawed
boneless skinless chicken thighs (1 1/4 lb)
jar (12 oz) chicken gravy
cups Green Giant™ Steamers™ frozen sweet peas, thawed
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.
Cover; cook on Low heat setting 8 to 10 hours.
Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.