Nutrition per serving may change if servings are adjusted.
4 medium red-skin potatoes, quartered
4 medium carrots, cut into ½ inch pieces
2 stalks celery, cut into 1-inch pieces
1 small onion, sliced
3 pounds chicken thighs or drumsticks, skinned
1 tablespoon snipped fresh parsley
½ teaspoon salt
½ teaspoon dried rosemary, crushed
½ teaspoon dried thyme, crushed
¼ teaspoon black pepper
1 clove garlic, minced
1 cup chicken broth
½ cup dry white wine
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
Snipped fresh thyme (optional)
In a 5- or 6-quart slow cooker place potatoes, carrots, celery, and onion. Place chicken pieces on top of vegetables. Sprinkle with parsley, salt, rosemary, thyme, pepper, and garlic; add broth and wine.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4½ hours. Using a slotted spoon, transfer chicken and vegetables to a serving platter; cover with foil to keep warm.
For gravy, skim fat from cooking juices; strain juices. In a large saucepan melt butter. Stir in flour and cook for 1 minute. Add cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. If desired, sprinkle chicken and vegetables with snipped thyme. Pass gravy with the chicken and vegetables.
Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.