Chicken Thighs With Carrots and Potatoes Chicken Thighs With Carrots and Potatoes

• 1 medium onion $
• 4 medium-size new potatoes (about 1 lb.) $
• 2 cups baby carrots $
• 1/4 cup chicken broth $
• 1/4 cup dry white wine or chicken broth $
• 1 teaspoon minced garlic $
• 1/2 teaspoon dried thyme
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 1 teaspoon paprika
• 6 skinned, bone-in chicken thighs

  Preparation

• 1. Halve onion lengthwise, and cut into 1/4-inch-thick slices. Cut potatoes into 1/4-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.
• 2. Combine broth, next 3 ingredients, 3/4 tsp. salt, and 1/4 tsp. pepper. Pour over vegetables.
• 3. Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.
• 4. Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.