Crockpot Roast Chicken

1 cup vertically sliced onion
Cooking spray
2 cups baby carrots
3 stalks celery, sliced into 1 inch pieces
6 small round red potatoes (about 1 pound), cut into 1/4-inch slices
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup dry white wine
1 tablespoon chopped fresh thyme
1 teaspoon minced garlic
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon paprika
6 (6-ounce) bone-in chicken thighs, skinned

1. Place onion in a 6-quart electric slow cooker coated with cooking spray; top with carrots, celery, and potatoes.
2. Combine broth, next 3 ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over vegetables.
3. Combine paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; rub over chicken. Heat a large nonstick skillet over medium-high heat. Add spray oil to pan. Add chicken. Cook 3 minutes on each side or until browned. Arrange chicken on top of vegetables.
4. Cover and cook on LOW for 3 1/2 hours or until chicken is done and vegetables are tender. Garnish with additional thyme, if desired.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANGIE__BABY.