Chicken and Roasted Vegetables Dinner

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

  • 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
  • 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.
  • 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.
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