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Slow-Cooker Chicken Pot Roast Dinner
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Prep Time:
10 minutes
Total Time:
8 hours 25 minutes
Prepare a delicious, effortless casserole for dinner with minimal morning effort.
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
Instructions:
  • Coat a 3- to 4-quart slow cooker with cooking spray. Add potatoes, carrots, and thawed onions. Season chicken with salt and pepper, then place on top of the vegetables. Pour gravy over everything.
  • Cover and simmer on Low heat for 8 to 10 hours.
  • Add the thawed peas to the mixture and turn up the heat to High. Cover and cook for an additional 15 minutes until the peas are tender.

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