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.

Thursday, November 21, 2013


This is another chicken recipe for those of you who unlike myself enjoy eating chicken.  This is a recipe I got for my family from Mr Food.  Did you know that the dark meat of chicken or turkey is very healthy, too, and contains more minerals than the white?

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

  • Coat a 6-quart round slow cooker with 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, wine, garlic, and thyme. Pour broth mixture over vegetables. Combine paprika, remaining salt, and remaining pepper; rub evenly over chicken thighs, and arrange over vegetables.
  • Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked through and tender.

  • Feel free to substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.

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