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Chicken with Carrots and Potatoes

Chicken with Carrots and Potatoes
The recipe Chicken with Carrots and Potatoes can be made in roughly 45 minutes. This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 421 calories, 27g of protein, and 25g of fat. Head to the store and pick up paprika, wine, chicken thighs, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free and dairy free diet. It works well as a main course.

Instructions

1
Place onion in a 6-quart electric slow cooker coated with cooking spray; top with carrots and potatoes.
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Cooking SprayCooking Spray
PotatoPotato
CarrotCarrot
OnionOnion
Equipment you will use
Slow CookerSlow Cooker
2
Combine broth, next 3 ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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PepperPepper
BrothBroth
SaltSalt
3
Pour over vegetables.
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VegetableVegetable
4
Combine paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; rub over chicken.
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Whole ChickenWhole Chicken
PaprikaPaprika
PepperPepper
SaltSalt
Dry Seasoning RubDry Seasoning Rub
5
Heat a large nonstick skillet over medium-high heat.
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Frying PanFrying Pan
6
Add oil to pan; swirl to coat.
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Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
7
Add chicken. Cook 3 minutes on each side or until browned. Arrange chicken on top of vegetables.
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VegetableVegetable
Whole ChickenWhole Chicken
8
Cover and cook on LOW for 3 1/2 hours or until chicken is done and vegetables are tender.
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VegetableVegetable
Whole ChickenWhole Chicken
9
Garnish with additional thyme, if desired.
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ThymeThyme
DifficultyHard
Ready In45 m.
Servings6
Health Score17
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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