Chicken and Roasted Vegetables Dinner

By lewolfe50

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® Valley Fresh Steamers™ frozen sweet peas, thawed

Details

Servings 6

Preparation

Step 1

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.