Chicken with Carrots and Potatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
All you need is twenty minutes to get this dish in the slow cooker. You'll have a hearty chicken and veggie supper waiting for you when you get home. If you don't care to use the wine, you can use 1/2 cup of additional chicken broth. 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) |
Directions:
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.
|
|