Ingredients Jump to Instructions ↓

  1. 4 medium red-skin potatoes, quartered

  2. 4 medium carrots, cut into 1/2-inch pieces

  3. 2 stalks celery, cut into 1-inch pieces

  4. 1 small onion, sliced

  5. 3 pounds chicken thighs or drumsticks, skinned

  6. 1 Tbsp. snipped fresh parsley

  7. 1/2 tsp. salt

  8. 1/2 tsp. dried rosemary, crushed

  9. 1/2 tsp. dried thyme, crushed

  10. 1/4 tsp. black pepper

  11. 1 clove garlic, minced

  12. 1 cup chicken broth

  13. 1/2 cup dry white wine

  14. 3 Tbsp. butter or margarine

  15. 3 Tbsp. all-purpose flour Snipped fresh thyme

Instructions Jump to Ingredients ↑

  1. 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.

  2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Using a slotted spoon, transfer chicken and vegetables to a serving platter; cover with foil to keep warm.

  3. 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. Makes 6 (3 1/2 ounces cooked meat, 1/3 cup gravy, and 3/4 cup vegetables servings.


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