Crock Pot Braised Chicken With Vegetables

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

• Ready In: 8 hrs 20 mins
• Serves: 3-4

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)

Directions

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.