Chicken and Roasted Vegetables Dinner

Assemble an easy meat-and-vegetable slow-cooked casserole in the morning, and forget about it until dinnertime.

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Servings 6

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ingredients 8
Prep Time 10 min
Total Time 8 hr 25 min

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 Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed

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Directions

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

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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
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 60mg; 60%;
Sodium: 630mg; 630%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 4g 4% Sugars 6g 6% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 150%;
Vitamin C: 15%;
Calcium: 8%;
Iron: 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;