1 to 1 1/2 pounds chicken tenders, cut in 1 inch pieces
1 tablespoon dried minced onion or small onion, chopped
1 can 98% fat reduced cream of mushroom soup
1 1 ounce packet mushroom gravy mix
1 cup baby carrots
1/2 to 1 teaspoon dill weed
seasoned salt and pepper to taste
1 cup frozen peas
Combine first 7 ingredients in the crockpot; cover and cook on low for 6 to 8 hours. Add frozen peas during the last 30 to 45 minutes. Serve with rice or mashed potatoes. Serves 4.
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