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Friday, March 16, 2012

Slow Cooker Chicken Pot Roast Dinner

Yes, you read that right. No, it does not mean a chicken and a pot roast cooked together! When I first heard the title of this recipe, I was a little confused. In reality, this recipe incorporates chicken thighs and the veggies that are typically served with pot roast, along with chicken gravy. This was a recipe that we all enjoyed and that I'm sure we will be making again. It makes a great meal for when you're on-the-go or for those chilly nights that we haven't quite gotten rid of yet.
Slow Cooker Chicken Pot Roast Dinner
from: Better Crocker
yield: 6 servings {1 1/2 cups each}

What You Need
1 lb. small potatoes, unpeeled, cut into 1-in. pieces {3 cups} {You can certainly peel them if you prefer.}
2 cups ready-to-eat baby carrots
1 cup frozen small whole onions, thawed {We just chopped up an onion.}
6 boneless chicken thighs {1 1/4 lb.}
1/2 tsp. salt
1/8 tsp. pepper
1 12-oz. jar chicken gravy {We used fat free.}
1 1/2 cups frozen peas, thawed

What To Do
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 for 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.

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