Chicken with Carrots and Potatoes

By á-27420

Cooking Light Slow Cooker Tonight, Oxmoor House

2012

Ingredients

• 1 3/4 cups vertically sliced onion
• Cooking spray
• 2 cups baby carrots
• 6 small round red potatoes (about 1 pound), cut into 1/4-inch slices
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/2 cup dry white wine
• 1 tablespoon chopped fresh thyme
• 1 teaspoon minced garlic
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 teaspoon paprika
• 6 (6-ounce) bone-in chicken thighs, skinned
• 1 teaspoon olive oil
• Chopped fresh thyme (optional)

Preparation

Step 1

1. Place onion in a 6-quart electric slow cooker coated with cooking spray; top with carrots and potatoes.

2. Combine broth, next 3 ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over vegetables.

3. Combine paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; rub over chicken. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken. Cook 3 minutes on each side or until browned. Arrange chicken on top of vegetables.

4. Cover and cook on LOW for 3 1/2 hours or until chicken is done and vegetables are tender. Garnish with additional thyme, if desired.