Ingredients
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2 tablespoons melted butter (can use less)
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4 russet potatoes (cut into about 1/3-inch sliced)
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2 1/2 cups carrots, peeled and chopped into about 1-1/2-inch pieces (or use baby carrots)
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1 cup frozen peas
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2 teaspoons seasoning salt, divided (or to taste, or use white salt)
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black pepper
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1/4 cup chicken broth
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1/4 cup white wine
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1 tablespoon minced fresh garlic (or to taste)
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1 teaspoon dried thyme (or to taste)
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1 1/2 teaspoons paprika
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3 chicken thighs (skin and bone-on)
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3 chicken legs (skin on)
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2 medium onions, sliced
Instructions
- Brush the inside of a 6-quart crock pot with melted butter.
- Place the onion slices in the bottom of the crock pot/slow cooker.
- Top with potato slices, carrots and peas.
- In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.
- 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.
- Arrange the chicken pieces on top of the vegetables.
- Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.