Chicken Thighs With Carrots and Potatoes

Yield:

Makes 6 servings

 

Ingredients

1 medium onion

4 medium-size new potatoes (about 1 lb.)

2 cups baby carrots

1/4 cup chicken broth

1/4 cup dry white wine or chicken broth

1 teaspoon minced garlic

1/2 teaspoon dried thyme

1 1/4 teaspoons salt, divided

1/2 teaspoon pepper, divided

1 teaspoon paprika

6 skinned, bone-in chicken thighs

Preparation

1. Halve onion lengthwise, and cut into 1/4-inch-thick slices. Cut potatoes into 1/4-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.
2. Combine broth, next 3 ingredients, 3/4 tsp. salt, and 1/4 tsp. pepper. Pour over vegetables.
3. Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.
4. Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.