Slow-Cooker Herbed Chicken and Vegetables RECIPE FOR YOU TODAY

Slow-Cooker Herbed Chicken and Vegetables
Ingredients

6 teaspoons vegetable oil
6 chicken drumsticks
6 chicken thighs
Salt and pepper
1/2 cup pearl onions, peeled
1/4 teaspoon salt
4 cloves garlic, finely chopped
2 cups Progresso® chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
2 dried bay leaves
1 lb carrots, sliced diagonally
1 lb fresh baby portabella mushrooms, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup fresh Italian (flat-leaf) parsley leaves
1 tablespoon fresh lemon juice

Directions
In 12-inch skillet, heat 4 teaspoons of the oil over medium-high heat.

Season chicken with salt and pepper; add to skillet. Cook about 10 minutes, turning once, until browned.

Remove from skillet; keep warm.

In skillet, heat remaining 2 teaspoons oil over medium heat.

Add onions and 1/4 teaspoon salt. Cook 10 minutes.

Add garlic; cook 15 seconds. Stir in broth. Cook until reduced by half.

Spray 6-quart slow cooker with cooking spray.

Pour onion mixture into slow cooker. Stir in thyme, bay leaves and carrots. Top with chicken. Cover; cook on Low heat setting 6 to 8 hours.

Stir in mushrooms. Cover; cook 20 to 30 minutes longer.

Remove chicken and vegetables from slow cooker.

Discard bay leaves.

Increase heat setting to High.

Mix cornstarch and water; add to slow cooker, stirring with whisk.

Cook and stir 2 minutes, until thickened.

Stir in parsley and lemon juice.

Serve chicken, vegetables and sauce over mashed potatoes, if desired