Chicken & Roasted Vegetable Dinner (Slow Cooker)

By ctaubenheim

From: Martha Stewart

Ingredients

• 1 lb unpeeled small potatoes (6-8) 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 1/4lb)
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 jar (12 oz) chicken gravy
• 1 1/2 cups Green Giant frozen sweet peas, thawed

Preparation

Step 1

Spray 3 to 4 qt 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. Cover, cook on LOW seating 8 - 10 hours. Stir in peas. Increase heat setting to HIGH. Cover; cook 15 minutes longer or until peas are tender.

Calories: 310
Fat: 11g
Sodium: 630mg