Crock Pot Braised Chicken With Vegetables |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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You can increase the chicken amount and all other ingredients slightly. If you do not want to use wine you can use 1/4 cup more chicken broth (1/2 cup broth). For a browned skin the chicken pieces must sit on top of the veggies. Adjust the garlic, thyme, salt and pepper to taste Ingredients:
2 medium onions, sliced |
2 tablespoons melted butter (can use less) |
4 russet potatoes (cut into about 1/3-inch sliced) |
2 1/2 cups carrots, peeled and chopped into about 1-1/2-inch pieces (or use baby carrots) |
1 cup frozen peas |
2 teaspoons seasoning salt, divided (or to taste, or use white salt) |
black pepper |
1/4 cup chicken broth |
1/4 cup white wine |
1 tablespoon minced fresh garlic (or to taste) |
1 teaspoon dried thyme (or to taste) |
1 1/2 teaspoons paprika |
3 chicken thighs (skin and bone-on) |
3 chicken legs (skin on) |
Directions:
1. Brush the inside of a 6-quart crock pot with melted butter.
2. Place the onion slices in the bottom of the crock pot/slow cooker.
3. Top with potato slices, carrots and peas.
4. In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.
5. In a small bowl mix together 1-1/2 teaspoons paprika, 1-2 teaspoons seasoned salt (or to taste) and black pepper to taste; rub on top of the skin on the chicken.
6. Arrange the chicken pieces on top of the vegetables.
7. Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.
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