Chicken and Roasted Vegetables Dinner

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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

Directions

  1. 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. 2 Cover; cook on Low heat setting 8 to 10 hours.
  3. 3 Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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