SLOW-COOKER CHICKEN POT ROAST DINNER
Make a meat-and-vegetable casserole in the morning and forget about it until dinnertime.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 310, Carbohydrate 28 g, Cholesterol 60 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g
SLOW COOKER CHICKEN POT ROAST DINNER RECIPE - (4.2/5)
Provided by jackiemo
Number Of Ingredients 8
Steps:
- 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. Tip Chicken thighs are an economical choice for the slow cooker. They stay moist and tender during the long cooking process. Place the peas in the refrigerator to thaw when you start the slow cooker in the morning. They'll be ready to add at the end of the cook time.
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