Irritable Bowel Syndrome Message Boards | Chicken Pot Roast Dinner

I used the boneless skinless chicken thighs last night for dinner and it worked out really good. It didn't give me any trouble. You could also use chicken breast in this recipe. I can't remember where I found this recipe but here it is...

Chicken Pot Roast Dinner

Prep Time: 10 Minutes
Total Time: 8 hours and 25 minutes
Makes 6 Servings

1 lb small (6-8), potatoes cut into 1-inch pieces (3 cups)
2 cups ready-to-eat baby cut carrots
1 cup frozen pearl onions, thawed
6 boneless skinless chicken thighs (1 1/4 lb)
1/2 teaspoon salt
1/8 teaspoon pepper
1 jar (12 oz) chicken gravy (make your own safe gravy, 1 1/2 cups)
1 1/2 cups frozen sweet peas, thawed (I don't care for peas so I used frozen green beans instead)

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 (I cooked mine on med-high for about 5 hours because I didn't get it in early enough and that worked just fine).

3. Stir in thawed peas. Increase heat to High. Cover; cook about 15 minutes longer or until peas are tender. (If using green beans I put those in an hour before we were ready to eat.)

Makes 6 servings (1 1/2 cups each)

This was really good on a snowy day like yesterday. I can't wait to eat it for lunch today. Yum!

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