☐ 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 teaspoon olive oil
☐ Chopped fresh thyme (optional)
PREPARATION
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. Pour over vegetables.
3. Combine paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; rub over chicken.
4. Heat a large nonstick skillet over MEDIUM-HIGH heat. Add oil to pan; swirl to coat. Add chicken. Cook 3 minutes on each side or until browned. Arrange chicken on top of vegetables.
5. 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.