The Best Way to Limit Your Time in the Kitchen While Still Ensuring You're Eating Healthy
This Chicken with Carrots and Potatoes recipe is just the thing you need for busy weeknights. You'll have a warm and hearty chicken and veggie dinner waiting for you when you get home. All you need is about twenty minutes of preparation to get this recipe in the slow cooker. You can substitute the wine for some chicken broth if you'd like. The ingredients you will need for this chicken recipe include sliced onion, non-stick cooking spray, baby carrots, round red potatoes cut into slices, low sodium chicken broth and white wine. You will also need finely chopped fresh thyme, minced garlic, salt, freshly ground black pepper, paprika, chicken thighs, olive oil, and chopped fresh thyme. To start, place the onion in a 6-quart electric slow cooker that has been coated with non-stick cooking spray, then top with carrots and potatoes. Then combine the chicken broth, along with the next three ingredients, some salt, and some pepper. Then pour over the vegetables. Then combine the paprika, some salt, and the remaining pepper and rub over chicken. Then heat a large nonstick frying pan over medium-high heat. Then add the oil to frying pan and swirl to coat. Add the chicken and cook for a few more minutes on each side or until browned. Arrange the chicken on top of vegetables. Then cover and cook on low temperature for approximately three and a half hours or until the chicken is done and the vegetables are tender. Garnish with additional thyme, if desired.
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The carrot is a root vegetable that most of us are familiar with. Typically the carrot is orange in colour although it can be purple, red, white, and yellow. The carrot should have a crisp texture when fresh. The most commonly eaten part of the carrot is a taproot. The carrot is a domesticated form of the wild carrot or Daucus carota; that is native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. Carrots are widely used in many cuisines, especially in the preparation of salad recipes, and carrot salads are a tradition in many regional cuisines. Carrots are a popular addition to school lunches and after-school snacks.
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