Chicken With Carrots and Potatoes

Chicken with Carrots and Potatoes

Makes 6 servings

Ingredients

• 2 pounds skinless bone-in chicken thighs
• 1¾ cups thinly sliced onion
• 2 cups baby carrots
• 6 small round red potatoes (about 1 pound), cut into quarter-inch slices
• ½ cup chicken broth
• ½ cup dry white wine
• 1 tablespoon chopped fresh thyme
• 1 teaspoon minced garlic
• ¾ teaspoon salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 1 teaspoon paprika
• 1 teaspoon olive oil
• Cooking spray
• Optional: Chopped fresh thyme

Directions

1. Place onion in a 6-quart slow cooker coated with cooking spray; top with carrots and potatoes.
2. Pour broth, white wine, thyme (if using), garlic and a half teaspoon each of salt and pepper over vegetables. Cover and begin cooking.
3. In a small bowl, combine paprika, remaining salt and pepper and then rub over chicken. Heat a large non-stick skillet over medium-high heat.
4. Add oil to pan; swirl to coat, and then add chicken. Cook 3 minutes on each side or until browned. Chicken will continue to cook in the stew.
5. Add browned chicken to the vegetables in the pot, cover and cook on low heat for 3½ hours or until chicken is done and vegetables are tender. Garnish with additional thyme, if desired.

Nutrition tips: If you do not have white wine, you can just use a cup of low-sodium chicken broth. You could also substitute chicken thighs for the boneless, skinless chicken breast.

Nutrition Facts per Serving: