Place carrots in a single layer in a 5-qt. slow cooker.
Remove skin from chicken, and trim fat. Stir together rosemary, pimentón, 1 1/2 tsp. salt, and 1 tsp. pepper. Rub mixture over chicken.
Sauté garlic in 3 Tbsp. hot oil in a large skillet over medium heat 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserve oil in skillet. Cook half of chicken in reserved oil in skillet 3 to 4 minutes on each side or until deep golden brown. Transfer to slow cooker, reserving drippings in skillet. Repeat with remaining chicken.
Add broth and garlic to reserved drippings in skillet, and cook 1 minute, stirring to loosen particles from bottom of skillet; pour over chicken in slow cooker. Cover and cook on HIGH 2 hours.
Toss potatoes with 1 tsp. oil and remaining 1 tsp. salt and 1/4 tsp. pepper; add to slow cooker. Cover and cook 2 more hours.
Transfer chicken and potatoes to a serving platter, and pour juices from slow cooker through a fine wire-mesh strainer into a bowl; skim fat from juices. Serve immediately with chicken and potatoes.
The Art of Browning Browning meats and poultry before simmering in the slow cooker yields major depth of flavor plus a picture-perfect presentation, so don't be tempted to skip it. First, pat the meat dry with paper towels before seasoning. Set a heavy stainless-steel or well-seasoned cast-iron skillet (not nonstick) over medium to medium-high heat for 2 to 3 minutes or until hot enough for the oil to shimmer--the meat should hiss and sizzle as soon as it hits the pan. Be sure not to crowd the pan; doing so drops the temp, causing the meat to steam rather than form a crisp crust. Don't turn the meat until the bottom is well-browned.
Also appeared in:
Southern Living, November, 2013,Southern Living Our Best Slow Cooker Suppers
Very good, but the prep work made quite a mess of my kitchen, especially the orange paprika-rich oil that needed to be skimmed from the juice at the end.
Next time I'll cut some of my larger potatoes into fourths, some of my potatoes weren't done all the way through.
Also, the entire recipe just barely fit into my crockpot. Next time I'll only make a half batch.
I followed the recipe exactly...but had to pull the chicken and carrots out after two hours. The recipe calls for 4 hours on high. I can only assume high is a typo or they cooked it in an easy bake oven. I really liked the recipe other than that and will make it again. Next time I'll follow the same directions, but add the potatoes w the carrots and cook everything on high two hours or slow for four.
Five-starts with a few modifications: Use coconut oil instead of vegetable oil. Regular paprika works fine. I find if you cut the potatoes into bigger chunks, you can put them in at the beginning of the slow-cooker process. I only needed to cook mine for 3 hours on high - partially because the chicken was already done, partially because I had a hungry 14 year old. Enjoy this delicious chicken! I saved the broth from the slow-cooker in a mason jar to make chicken noodle soup with tomorrow, instead of serving it over the chicken. I imagine it would make an excellent gravy too. :)
This was delicious, everyone loved it and there were barely any leftovers. That being said, it did NOT need 4 hours on high in my cuisinart slow cooker AND it was a significant amount of prep, probably too much for most people looking to use a slow cooker for busy family weeknight meals...