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Slow-Cooker Chicken Pot Roast Dinner

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By Betty Crocker Kitchens
Updated Jan 11, 2017
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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
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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

  • Step 
    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.
  • Step 
    2
    Cover; cook on Low heat setting 8 to 10 hours.
  • Step 
    3
    Stir 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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