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Prep Time:
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20 minutes
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Cook Time:
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360 minutes
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Yield:
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4 Servings
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Notes: About a pound of potatoes, however that works out. You can substitute the white wine with more chicken broth.
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Submitted by: toddwess
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Directions
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1
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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.
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2
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Combine broth, next 3 ingredients, 3/4 tsp. salt, and 1/4 tsp. pepper. Pour over vegetables.
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3
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Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.
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4
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Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.
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Original recipe found here.
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INGREDIENTS
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1
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medium onion
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4
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medium new potatoes
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2 cups
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baby carrots
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1/4 cup
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chicken broth
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1/4 cup
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dry white wine
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1 tsp
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minced garlic
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1/2 tsp
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dried thyme
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1-1/4 tsp
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salt, divided
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1/2 tsp
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pepper divided
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1 tsp
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paprika
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6
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skinned, bone-in chicken thigh
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