Slow-Cooker Chicken Pot Roast

Happy November!!

Halloween is over and now it’s on to the rushing around for Thanksgiving and Christmas!

Speaking of Thanksgiving, every year I make meatballs in the slow-cooker and my cousin and uncle love them! They fight over who’s going to get the leftovers. I use the frozen Italian meatballs. I mix jellied cranberry sauce and chili sauce together in a small bowl. I put the meatballs in the slow-cooker and pour the sauce mixture over top and cook on high for four hours. They are a huge hit at Thanksgiving dinner!

Last night I had a dream that I forgot to make the meatballs for Thanksgiving and my cousin was so mad at me! Instead, I had made some weird stuff with bread on top of it. I’m already stressing over Thanksgiving dinner!!

I love my slow-cooker. I actually have four of them! Two of them are the same size and one is smaller. One of them I got from Pampered Chef. I love the pan that comes with it, but the slow-cooker part cooks way too fast. I have to get used to it.

Tuesday night I fixed Slow-Cooker Chicken Pot Roast. My husband loves it! It’s perfect for a cold night. And it’s so simple!

You cut up one pound of small potatoes into 1-inch pieces and put them in the slow-cooker with 2 cups baby carrots and 1 cup of thawed pearl onions (from a frozen bag). You put chicken breasts on top of that and then pour a jar of chicken gravy over all of it.

I use this gravy because it’s delicious! (I’ll be reusing the jar for something else!)

It cooks on low for 8-10 hours, then you stir in 1 1/2 cups thawed peas (from a frozen bag). Increase the setting to high and cook for 15 minutes longer.

That’s it! I served it with crescent rolls!

You can find the recipe here.

What are you having for dinner tonight?

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