Chicken and Roasted Vegetables Dinner

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6 people

1 pound unpeeled small potatoes, cut into 1-inch pieces
2 cups ready-to-eat baby-cut carrots
1 cup frozen small whole onions, thawed, drained
6 boneless skinless chicken thighs
½ teaspoon salt
⅛ teaspoon pepper
12 ounces chicken gravy
1½ cups Green Giant Valley Fresh Steamers frozen sweet peas, thawed, drained

Spray 3- to 4-quart slow cooker with cooking spray.
In cooker, place potatoes, carrots and onions.
Sprinkle chicken with salt and pepper; place on vegetables in cooker.
Pour gravy over top.
Cover; cook on low heat setting 8 to 10 hours.
Stir in peas.
Increase heat setting to high.
Cover; cook 15 minutes longer or until peas are tender.