Chicken and Roasted Vegetables Dinner (Crockpot)

By ctaubenheim

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 thigh (1 1/4lb)
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 jar (12oz) chicken gravy
• 1 1/2 cup Green Giant frozen 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 heat setting 8 to 10 hours.

Stir in peas. Increase heat setting to high. Cover; cook 15 minutes longer or until peas are tender.

Calories: 310
Total Fat: 11 gram
Sodium: 630 mg