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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  • prep time 10 min
  • total time 8 hr 25 min
  • ingredients 8
  • servings 6
 

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™ Steamers™ frozen sweet peas, thawed

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

Nutritional information

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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;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.