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Crock Pot Braised Chicken With Vegetables

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“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:
8hrs 20mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

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.

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