Chicken with Carrots and Potatoes

Ingredients

• 2 cups baby carrots 
• 0.5 teaspoon pepper black divided freshly ground
• 36 ounce chicken thighs bone-in
• 0.5 cup cooking wine dry white
• 1 tablespoon thyme leaves fresh chopped
• 1 teaspoon garlic minced
• 0.5 cup lower-sodium chicken broth fat-free
• 1 teaspoon olive oil 
• 1.8 cups onion vertically sliced
• 1 teaspoon paprika 
• 1 pound round potatoes red cut into 1/4-inch slices
• 0.8 teaspoon salt divided

Equipment

• frying pan
• slow cooker

Directions

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.
3. Pour over vegetables.
4. Combine paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; rub over chicken.
5. Heat a large nonstick skillet over medium-high heat.
6. Add oil to pan; swirl to coat.
7. Add chicken. Cook 3 minutes on each side or until browned. Arrange chicken on top of vegetables.
8. Cover and cook on LOW for 3 1/2 hours or until chicken is done and vegetables are tender.
9. Garnish with additional thyme, if desired.