Categories: Chicken, Main Dish, Slow Cooker

Ingredients

• 1 medium onion, halved lengthwise and sliced
• 4 medium new potatoes, cut into 1/4-inch thick slices (about 1 lb.)
• 2 cups baby carrots
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 1/4 cup chicken broth
• 1/4 cup white wine
• 1 teaspoon minced garlic
• 1/2 teaspoon thyme
• 1 teaspoon paprika
• 6 bone-in skinless chicken thighs
• lemon slice

Directions

1. Place onion in a lightly greased 6-quart cooker; top with potatoes and carrots.

2. In a bowl, combine ¾ teaspoon salt, ¼ teaspoons pepper, broth, and the next 3 ingredients; pour broth mixture over potatoes.

3. Combine the paprika and remaining salt and pepper; rub evenly over chicken thighs; arrange thighs over vegetables.

4. Cover and cook on LOW for 8 hours or until chicken and vegetables are tender.

5. Garnish with lemon slices.

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