1 3/4 cups vertically sliced onion
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
1Tablespoon chopped fresh thyme
1teaspoon of minced garlic
1/2 teaspoon of black pepper divided
1/2 teaspoon paprika
6 (6-ounce) bone-in chicken thighs, skinned
1 teaspoon olive oil
Chopped fresh thyme optional
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 of 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.
1.Omitted the salt and thyme
2. Added 1 teaspoon each of minced garlic and paprika to make up
For no salt
3 I substituted low sodium chicken broth for white wine
My kids liked it I felt like I had to cook it lonGerman than 31/2 hours though
I will add this recipe to The Rotation:)