Make a meat-and-vegetable casserole in the morning and forget about it until dinnertime. Frozen veggies and pre-made gravy make this dish a no-brainer for busy weekdays.

Slow-Cooker Chicken Pot Roast Dinner
Serves 6
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Prep Time
10 min
Total Time
8 hr 25 min
Prep Time
10 min
Total Time
8 hr 25 min
Ingredients
  1. 1 lb small potatoes (6 to 8), unpeeled, cut into 1-inch pieces (3 cups)
  2. 2 cups ready-to-eat baby-cut carrots
  3. 1 cup frozen small whole onions (from 1-lb bag), thawed
  4. 6 boneless skinless chicken thighs (1 1/4 lb)
  5. 1/2 teaspoon salt
  6. 1/8 teaspoon pepper
  7. 1 jar (12 oz) chicken gravy
  8. 1 1/2 cups Green Giant™ Steamers™ frozen sweet peas, thawed
Instructions
  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.
Notes
  1. * 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
  1. Serving Size: 1 Serving
  2. Calories 310, Total Fat 11g, Cholesterol 60mg, Sodium 630mg, Total Carbohydrate 28g, Fiber 4g, Sugar 6g, Protein 24g
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