Make a meat-and-vegetable casserole in the morning and forget about it until dinnertime.
Slow-Cooker Chicken Pot Roast Dinner
- Prep Time 10 min
- Total 8 hr 25 min
- Servings 6
- Ingredients 8
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 frozen Cascadian Farm™ sweet peas, thawed
Instructions
-
Step1Spray 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.
-
Step2Cover; cook on Low heat setting 8 to 10 hours.
-
Step3Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.
Nutrition
310
Calories
11g
Total Fat
24g
Protein
28g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Calories from Fat
- 100
- 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
- 24g
% Daily Value*:
- Vitamin A
- 150%
- 150%
- Vitamin C
- 15%
- 15%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 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 Choice
2Tips from the Betty Crocker Kitchens
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