dear crock pot, you rock.

The secret to a fabulous Sunday meal is a crock pot. Sunday meals are my favorite because they are effortless! Every Saturday night, I load up my crock pot with a delish recipe and toss it in the fridge. When I wake up on Sunday morning, I turn on my crock pot and my work is done. When we get home from church a hot meal is a brewin'! Some of our staple Sunday meals are corned beef and cabbage and pot roast. Today, I tried a new recipe from Southern Living Magazine. It is definitely a new favorite! This warm meal is so amazing, I am willing to share it with you and your families!

Chicken Thighs with Carrots and Potatoes

Ingredients

• 1 medium onion
• 4 medium-size new potatoes (about 1 lb.)
• 2 cups baby carrots
• 1/4 cup chicken broth
• 1/4 cup dry white wine or chicken broth
• 1 teaspoon minced garlic
• 1/2 teaspoon dried thyme
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 1 teaspoon paprika
• 6 skinned, bone-in chicken thighs

Preparation

1. Halve onion lengthwise, and cut into 1/4-inch-thick slices. Cut potatoes into 1/4-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.

2. Combine broth, next 3 ingredients, 3/4 tsp. salt, and 1/4 tsp. pepper. Pour over vegetables.

3. Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.

4. Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.

Yield: Makes 6 servings

Southern Living, OCTOBER 2009