Chicken Pot Roast Dinner

written by CrockPot Cooking | October 16, 2015

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 sweet peas, thawed

Directions

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.

Cover; cook on Low heat setting 8 to 10 hours.

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