Ingredients
-
1 medium onion, halved lengthwise and sliced
-
4 medium new potatoes, cut into 1/4-inch thick slices (about 1 lb.)
-
2 cups baby carrots
-
1 1/2 teaspoons salt, divided
-
1/2 teaspoon pepper, divided
-
1/4 cup chicken broth
-
1/4 cup white wine
-
1 teaspoon minced garlic
-
1/2 teaspoon thyme
-
1 teaspoon paprika
-
6 bone-in skinless chicken thighs
-
lemon slice
Instructions
- Place onion in a lightly greased 6-quart cooker; top with potatoes and carrots.
- In a bowl, combine ¾ teaspoon salt, ¼ teaspoons pepper, broth, and the next 3 ingredients; pour broth mixture over potatoes.
- Combine the paprika and remaining salt and pepper; rub evenly over chicken thighs; arrange thighs over vegetables.
- Cover and cook on LOW for 8 hours or until chicken and vegetables are tender.
- Garnish with lemon slices.