CROCKPOT WEDNESDAY

All you need is 20 minutes to get this dish in the slow cooker, then you have a hearty chicken and veggie supper waiting for you when you get home.
CHICKEN THIGHS WITH CARROTS AND POTATOES
1 med. onion
4 medium-size new potatoes (about 1 lb.)
2 c. baby carrots
1/4 c. chicken broth
1/4 c. dry white wine or chicken broth
1 tsp. minced garlic
1/2 tsp. dried thyme
1 1/4 tsp. salt (I omit)
1/2 tsp. pepper, divided
1 tsp. paprika
6 skinned, bone-in chicken thighs
PREPARATION:
Halve onion lengthwise, and cut into 1/4 inch thick slices. Cut potatoes into 1/4 inch thick slices. Place onion in a lightly greased 6 qt. cooker; top with potatoes and carrots.
Combine broth, next 3 ingredients, 3/4 tsp salt, and 1/4 tsp. pepper. Pour over vegetables.
Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp pepper; rub over chicken. Arrange chicken on top of vegetables.
Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.
This recipe was in Southern Living October 2009 issue