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Chicken and Roasted Vegetables Dinner

(5)
  0 reviews
  • 10 min prep time
  • 8 hr 25 min total time
  • 8 ingredients
  • 6 servings
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Assemble an easy meat-and-vegetable slow-cooked casserole in the morning, and forget about it until dinnertime.

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

Steps

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
% Daily Value
Total Fat
11g
17%
Saturated Fat
3g
16%
Trans Fat
0g
0%
Cholesterol
60mg
20%
Sodium
630mg
26%
Total Carbohydrate
28g
9%
Dietary Fiber
4g
19%
Protein
24g
24%
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
20%
20%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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