Slow-Cooker Chicken Pot Roast Dinner Recipe | Betty Crocker

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 Cascadian Farm™ sweet peas, thawed