Chicken Pot Roast Dinner (Slow cooker)

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  • 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™ Steamers™ frozen sweet peas, thawed


  • 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.Servings 6

    Prep Time 10 min | Total Time 8 h 25 min

Nutrition information

Serving Size: 1 Serving

Calories 310
Calories from Fat 100
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 60mg
Sodium 630mg
Total Carbohydrate 28g
Dietary Fiber 4g
Sugars 6g
Protein 24g

SmartPoints: 11

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