CROCK POT BRAISED CHICKEN WITH VEGETABLES

Crock Pot Braised Chicken With Vegetables image

You can increase the chicken amount and all other ingredients slightly. If you do not want to use wine you can use 1/4 cup more chicken broth (1/2 cup broth). For a browned skin the chicken pieces must sit on top of the veggies. Adjust the garlic, thyme, salt and pepper to taste

Provided by Kittencalrecipezazz

Time 8h20m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

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)

Steps:

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

Nutrition Facts : Calories 933, Fat 43.3, SaturatedFat 14.8, Cholesterol 237.9, Sodium 477.5, Carbohydrate 75.3, Fiber 13.1, Sugar 13, Protein 57.3

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