Chicken Thighs With Carrots and Potatoes

Ingredients

• 2 cups baby carrots 
• 0.3 cup chicken broth 
• 0.3 cup chicken broth dry white
• 0.5 teaspoon thyme leaves dried
• 1 teaspoon garlic minced
• 1 lb new potatoes 
• 1 medium onion 
• 1 teaspoon paprika 
• 0.5 teaspoon pepper divided
• 1.3 teaspoons salt divided
• 6  skinned bone-in

Equipment

• slow cooker

Directions

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