Dilled Chicken with Veggies

written by CrockPot Cooking | June 1, 2021

Ingredients

1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces
1 tablespoon dried minced onion (or small onion, chopped)
1 can 98% fat reduced cream of mushroom soup
1 packet (1oz) mushroom gravy mix (chicken or country gravy may be substituted)
1 cup baby carrots
1/2 to 1 teaspoon dill weed
seasoned salt and pepper to taste
1 cup frozen peas

Directions

Combine first 7 ingredients in the slow cooker/Crock Pot; cover and cook on low for 6 to 8 hours. Add frozen peas during the last 30 to 45 minutes. Serve with rice or mashed potatoes.