Crock Pot Braised Chicken With Vegetables

środa, 12 lutego 2014

2 medium onions, sliced
2 tablespoons melted butter (can use less)
4 russet potatoes (cut into about 1/3-inch sliced)
2 1/2 cups carrots, peeled and chopped into about 1-1/2-inch pieces (or use baby carrots)
1 cup frozen peas
2 teaspoons seasoning salt, divided (or to taste, or use white salt)
black pepper
1/4 cup chicken broth
1/4 cup white wine
1 tablespoon minced fresh garlic (or to taste)
1 teaspoon dried thyme (or to taste)
1 1/2 teaspoons paprika
3 chicken thighs (skin and bone-on)
3 chicken legs (skin on)

1 Brush the inside of a 6-quart crock pot with melted butter.
2 Place the onion slices in the bottom of the crock pot/slow cooker.
3 Top with potato slices, carrots and peas.
4 In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.
5 In a small bowl mix together 1-1/2 teaspoons paprika, 1-2 teaspoons seasoned salt (or to taste) and black pepper to taste; rub on top of the skin on the chicken.
6 Arrange the chicken pieces on top of the vegetables.
7 Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

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