Slowcooker Braised Chicken & Vegetables Recipe

"If you do not want to use wine you can use 1/4 cup more chicken broth (1/2 cup broth). For a browned skin the chicken pieces must sit on top of the veggies. Adjust the garlic, thyme, salt and pepper to taste. "

Original is 4 servings

Metric US

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Nutritional

Serving Size: 1 (739.1 g)
Calories 431.9
Total Fat - 13 g
Saturated Fat - 5 g
Cholesterol - 17.1 mg
Sodium - 377.9 mg
Total Carbohydrate - 66.5 g
Dietary Fiber - 11.2 g
Sugars - 11.6 g
Protein - 17.8 g
Calcium - 354.5 mg
Iron - 5.5 mg
Vitamin C - 69.8 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

Brush the inside of a 6-quart crock pot with melted butter.

Step 2

Place the onion slices in the bottom of the slow cooker. Top with potato slices, carrots and peas.

Step 3

In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.

Step 4

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.