Rating: 3 stars
19 Ratings
  • 1 star values: 4
  • 2 star values: 2
  • 3 star values: 4
  • 4 star values: 5
  • 5 star values: 4

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.

Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place onion in a 6-quart electric slow cooker coated with cooking spray; top with carrots and potatoes.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

229 calories; calories from fat 0%; fat 4.9g; saturated fat 1.1g; mono fat 1.7g; poly fat 1.1g; protein 21.7g; carbohydrates 20.7g; fiber 3.2g; cholesterol 80mg; iron 2.6mg; sodium 454mg; calcium 51mg.
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