• 1 3/4 c. onion, sliced vertically
  • Cooking spray
  • 2 c. carrots, baby
  • 1 lb. red potatoes, small, round, cut into 1/4-inch slices
  • 1/2 c. chicken broth, fat-free, lower-sodium
  • 1/2 c. wine, dry white (optional if you don't want to add wine, use 1/2 c. additional chicken broth
  • 1 T. thyme, fresh, chopped
  • 1 tsp. garlic, minced
  • 3/4 tsp. salt, divided
  • 1/2 tsp. black pepper, freshly ground, divided
  • 1 tsp. paprika
  • 6 - 6 oz. chicken, thighs, bone-in, skinned
  • 1 tsp. olive oil
  • fresh thyme, chopped (optional)

Pin It


Love Slow Cooker Carrots and Potatoes with Chicken as it takes only 20 minutes to prep and ready in a short period of time. Love to fix on Sunday morning so it is ready by the noon meal!

  1. In a 6 quart slow cooker, place onion coated with cooking spray; top with carrots and potatoes.
  2. Mix broth, wine, thyme and garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pour over vegetables.
  3. Combine paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; rub over chicken.
  4. In a nonstick skillet, add oil, swirl to coat and place over medium-high heat.
  5. Add chicken to skillet, and cook for 3 minutes on each side or until browned.
  6. Arrange chicken on top of vegetables in the slow cooker.
  7. Cover. Cook on Low for 3 1/2 hours or until chicken is done and vegetables are tender.

NOTE: If desired, garnish with additional thyme.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Slow Cooker Carrots and Potatoes with Chicken

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites