Crockpot Chicken with vegetables

Spring is almost here and warmer weather will soon encourage me to take longer walks in the neighborhood.  Spring is actually my favorite time for crockpot dinners.  My desire for a warm comforting dinner is still evident, but my interest is decreasing for those longer prep times for evening meals.  This recipe is combined earlier in the day and will cook on low for 6 hours, perfect for a delicious hot dinner at the end of the day.

Prepare these ingredients and layer into the crockpot in this order. I have a Cuisinart multi-cooker which I used for this recipe.

Sliced white onions, small baby carrots, sliced celery and sliced potatoes with the skin on.

Mix together 1/2 cup chicken broth with some thyme, salt, ground black pepper and minced garlic to taste. Pour over the vegetables.  Season chicken thighs with pepper, salt and paprika.  Be sure to use skinless thighs.  Place the chicken on top of the vegetables.

Cook on LOW for 6 hours.  Season with parsley flakes to serve.  This is a complete dinner in one pot and is perfect served with a hot beverage and a candle on the table.



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