Crock Pot Braised Chicken With Vegetables

• 2 medium onions, sliced
• 2 tablespoons melted butter (can use less)
• 4 russet potatoes (cut into about 1/3-inch sliced)
• 2 1/2 cups carrots, peeled and chopped into about 1-1/2-inch pieces (or use baby carrots)
• 1 cup frozen peas
• 2 teaspoons seasoning salt, divided (or to taste, or use white salt)
• black pepper
• 1/4 cup chicken broth
• 1/4 cup white wine
• 1 tablespoon minced fresh garlic (or to taste)
• 1 teaspoon dried thyme (or to taste)
• 1 1/2 teaspoons paprika
• 3 chicken thighs (skin and bone-on)
• 3 chicken legs (skin on)

1. Brush the inside of a 6-quart crock pot with melted butter.
2. Place the onion slices in the bottom of the crock pot/slow cooker.
3. Top with potato slices, carrots and peas.
4. In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.
5. 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.
6. Arrange the chicken pieces on top of the vegetables.
7. Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

onions, butter, potatoes, carrots, frozen peas, seasoning salt, black pepper, chicken broth, white wine, fresh garlic, thyme, paprika, chicken, chicken

Taken from www.food.com/recipe/crock-pot-braised-chicken-with-vegetables-179575 (may not work)