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.
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
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)
How to Make It
Place onion in a 6-quart electric slow cooker coated with cooking spray; top with carrots and potatoes.
Combine broth, next 3 ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over vegetables.
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.
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.
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I found this gem in my Cooking Light book last year, and I've made it almost once a week ever since. Seriously. I made a few changes, however, and made it into a stew. I HIGHLY recommend this: use 1 &1/2 cups of broth. For folks who complain it's bland: I also added a few extra herbs... tablespoon of fresh chopped rosemary, as well as a few shakes of dried basil and oregano. If I'm feeling a little extra spicy, a few shakes of red pepper flakes. It goes really well with the flavors! I'm also a garlic freak, so I use 2-3 cloves. Don't be shy with the salt & pepper either.Served with a crusty whole grain baguette, this is hands down THE fall/winter meal. My husband loves this more than ANY dish at ANY restaurant!
As others have said, this is pretty bland as written. I made it first and followed directions. Kids ate it but husband and I weren't enjoying it. I kept the recipe however b/c it's a great base and can easily be adjusted to be more flavorful.
Second time I made it I generously salt/peppered the chicken, and used breasts instead (shorter cooking time). Added tomato puree to the sauce. It was a nice, hearty stew when it was done.
Basically, you can treat this recipe as a blank slate.
This came out tasty for me. I doubled the liquids to avoid dry veggies, and I whisked 1 Tbsp Dijon mustard into the wine/broth. I used boneless thighs I had on hand and cooked on low for 5 hours. Delicious!
partner works nights, made this for him to wake up to as I ran errands with the kids. Poor thing woke up to raw veggies and dry chicken! I would suggest more broth for the chicken to sit in & longer cooking time! Was fine for me when I returned after 6 hours, not the time stated.