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Slow-Cooker Chicken and Roasted Vegetables Dinner

slow-cooker chicken and roasted vegetables dinner Entree
Slow-Cooker Chicken and Roasted Vegetables Dinner
  • Prep 10 min
  • Total 8 hr 25 min
  • Ingredients 8
  • Servings 6

Homey and healthy, this easy stew, with extra flavor from prepared gravy, is a perfect answer for a satisfying supper. MORE+ LESS-

Updated December 6, 2015

Ingredients

1
lb unpeeled small potatoes (6 to 8), 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 frozen sweet peas, thawed

Steps

Hide Images
  • 1
    Spray 3- to 4-quart slow cooker with cooking spray. Place vegetables, except peas, in slow cooker. Sprinkle chicken thighs with salt and pepper; place over vegetables in slow cooker. Pour gravy over top.
  • 2
    Cover; cook on Low heat setting 8 to 10 hours.
  • 3
    Stir in peas. Increase heat setting to High. Cover; cook 15 minutes longer or until peas are tender.

Expert Tips

  • 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.
  • Chicken thighs make an economical choice for the slow cooker. They stay moist and tender during the long cooking process.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
630mg
26%
Potassium
900mg
26%
Total Carbohydrate
28g
9%
Dietary Fiber
4g
19%
Sugars
6g
Protein
25g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1/2 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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