Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, February 10, 2013


I believe I got this recipe from Mr Food a few years ago.  I don't eat chicken but my family likes this.

1 onion, halved lengthwise and sliced
4 new potatoes (about 1 pound), cut into 1/4-inch slices
2 cups baby carrots
1 1/4 teaspoons salt, divided
1/2 teaspoon black pepper, divided
1/2 cup chicken broth
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1 teaspoon paprika
6 bone-in, skinned chicken thighs (1-1/2 to 1-3/4 pounds)

Coat a 6-quart round slow cooker with nonstick cooking spray.  Add onion then top with potatoes and carrots.
In a medium bowl, combine 3/4 teaspoon salt, 1/4 teaspoon pepper, the broth, garlic, and thyme. Pour broth mixture over the vegetables. Combine paprika, remaining salt, and remaining pepper; rub evenly over chicken thighs, and arrange over vegetables.
Cover and cook on low setting, approximately 8 hours, or until the chicken is cooked through and the vegetables are tender.
When cooking poultry in my slow cooker I always preheat the cooker on high while I am getting everything together and in the cooker.  Leave on high 35-45 minutes if possible.

Note: File Photo for Reference

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