Chicken and Gravy Crock Pot

Original recipe from Pillsbury Casseroles and Slow Cooker, named Chicken and Roasted Vegetables Dinner

1 lb. unpeeled small potatoes (6 to 8), 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 sweet peas, thawed

**Nana's adjustments:  Use 2 jars of gravy instead of 1.  Use wedges of a half of an onion instead of small frozen onions.  Add a packet of dry Italian seasoning!

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

Submitted by Nana