Southern Living Cooking School OCTOBER 2007
1. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots. Combine broth, next 3 ingredients, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs. Arrange chicken on top of vegetables.
2. Cover and cook on HIGH 1 hour; reduce heat to LOW, and cook 6 to 7 hours or until chicken is done and vegetables are tender.
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