1 yellow onion, halved lengthwise and sliced
3 cups Baby Carrots
1/2 cup organic chicken broth
1/2 cup dry white wine
1 clove organic garlic, minced
1 tablespoon chopped fresh sage
6–8 (1 1/2–1 3/4 pounds) bone-in, skinned chicken thighs/breasts
1 tsp Paprika
sea salt, to taste
freshly ground pepper, to taste
1 package (10-oz) Stuffing Mix
Place onion in a lightly greased 6-quart crock pot/slow cooker and top with carrots. Combine broth, wine, garlic and sage and pour over vegetables. Generously season chicken with paprika, salt and pepper and arrange on top of vegetables. Cover and cook on low heat setting 5-8 hours or until chicken and vegetables are tender. Prepare stuffing according to package directions and serve.
Originated from: Www://reservationsnotrequired.blogspot.com
No comments:
Post a Comment