Slow Cooker: Chicken with Carrots and Potatoes

All you need is twenty minutes to get this dish in the slow cooker. You’ll have a hearty chicken and veggie supper waiting for you when you get home. If you don’t care to use the wine, you can use 1/2 cup of additional chicken broth.

Ingredients

  • 1 3/4 cups vertically sliced onion
  • Cooking spray
  • 2 cups baby carrots
  • 6 small round red potatoes (about 1 pound), cut into 1/4-inch slices
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon minced garlic
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 teaspoon paprika
  • 6 (6-ounce) bone-in chicken thighs, skinned
  • 1 teaspoon olive oil
  • Chopped fresh thyme (optional)

Preparation

  1. Place onion in a 6-quart electric slow cooker coated with cooking spray; top with carrots and potatoes.
  2. Combine broth, next 3 ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over vegetables.
  3. Combine paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; rub over chicken. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken. Cook 3 minutes on each side or until browned. Arrange chicken on top of vegetables.
  4. Cover and cook on LOW for 3 1/2 hours or until chicken is done and vegetables are tender. Garnish with additional thyme, if desired.

Nutritional Information

Amount per serving

  • Calories: 229
  • Calories from fat: 0.0%
  • Fat: 4.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 21.7g
  • Carbohydrate: 20.7g
  • Fiber: 3.2g
  • Cholesterol: 80mg
  • Iron: 2.6mg
  • Sodium: 454mg
  • Calcium: 51mg
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