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Prep Time:20 minsAdditional Time:4 hrsTotal Time:4 hrs 20 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:4 hrsTotal Time:4 hrs 20 minsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 20 mins
Total Time:
4 hrs 20 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCooking spray2mediumturnips, peeled and chopped (about 1 pound)4carrots, diagonally cut into 1-inch pieces (about 1 pound)3parsnips, diagonally cut into 1-inch pieces about (1 pound)1yellow onion, cut into thin wedges (about 8 ounces)4fresh thyme sprigs1tablespoonhoney2tablespoonsolive oil1teaspoonkosher salt1teaspoonblack pepper4bone-in, skinless chicken thighs (about 1 1/4 pounds)4chicken drumsticks, skinned (about 1 pound)3tablespoonsred wine vinegar3tablespoonsdry Marsala wine1tablespoonFresh thyme sprigs
Cook Mode(Keep screen awake)
Ingredients
Cooking spray
2mediumturnips, peeled and chopped (about 1 pound)
4carrots, diagonally cut into 1-inch pieces (about 1 pound)
3parsnips, diagonally cut into 1-inch pieces about (1 pound)
1yellow onion, cut into thin wedges (about 8 ounces)
4fresh thyme sprigs
1tablespoonhoney
2tablespoonsolive oil
1teaspoonkosher salt
1teaspoonblack pepper
4bone-in, skinless chicken thighs (about 1 1/4 pounds)
4chicken drumsticks, skinned (about 1 pound)
3tablespoonsred wine vinegar
3tablespoonsdry Marsala wine
1tablespoonFresh thyme sprigs
DirectionsCoat a 5- to 6-quart slow cooker with cooking spray. Arrange the turnips, carrots, parsnips, onions, and thyme in the slow cooker. Whisk together the honey, 1 tablespoon of the oil, and 1/4 teaspoon each of the salt and pepper in a small bowl; pour over the vegetables in the slow cooker, and toss gently to coat.Sprinkle the chicken thighs and drumsticks evenly with 1/2 teaspoon of the salt and the remaining 3/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add the chicken thighs to the skillet; cook, turning once, until golden brown, about 2 minutes per side. Place the thighs on top of the vegetables in the slow cooker. Add the drumsticks to the skillet; cook, turning to brown on all sides, 3 to 4 minutes. (Do not wipe the skillet clean.) Place the drumsticks on top of the vegetables in the slow cooker. Add the vinegar and wine to the skillet, and cook, stirring and scraping to loosen the browned bits from the bottom of the skillet, about 30 seconds. Pour over the chicken in the slow cooker.Cover and cook on LOW until the chicken and vegetables are tender, about 4 to 5 hours. Transfer the chicken and vegetables to a serving platter, reserving the cooking liquid in the slow cooker. Sprinkle the chicken and vegetables with the remaining 1/4 teaspoon salt. Serve with the reserved cooking liquid from the slow cooker. If desired, garnish with the fresh thyme sprigs.Originally appeared: Everyday Slow Cooker
Directions
Coat a 5- to 6-quart slow cooker with cooking spray. Arrange the turnips, carrots, parsnips, onions, and thyme in the slow cooker. Whisk together the honey, 1 tablespoon of the oil, and 1/4 teaspoon each of the salt and pepper in a small bowl; pour over the vegetables in the slow cooker, and toss gently to coat.Sprinkle the chicken thighs and drumsticks evenly with 1/2 teaspoon of the salt and the remaining 3/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add the chicken thighs to the skillet; cook, turning once, until golden brown, about 2 minutes per side. Place the thighs on top of the vegetables in the slow cooker. Add the drumsticks to the skillet; cook, turning to brown on all sides, 3 to 4 minutes. (Do not wipe the skillet clean.) Place the drumsticks on top of the vegetables in the slow cooker. Add the vinegar and wine to the skillet, and cook, stirring and scraping to loosen the browned bits from the bottom of the skillet, about 30 seconds. Pour over the chicken in the slow cooker.Cover and cook on LOW until the chicken and vegetables are tender, about 4 to 5 hours. Transfer the chicken and vegetables to a serving platter, reserving the cooking liquid in the slow cooker. Sprinkle the chicken and vegetables with the remaining 1/4 teaspoon salt. Serve with the reserved cooking liquid from the slow cooker. If desired, garnish with the fresh thyme sprigs.
Coat a 5- to 6-quart slow cooker with cooking spray. Arrange the turnips, carrots, parsnips, onions, and thyme in the slow cooker. Whisk together the honey, 1 tablespoon of the oil, and 1/4 teaspoon each of the salt and pepper in a small bowl; pour over the vegetables in the slow cooker, and toss gently to coat.
Sprinkle the chicken thighs and drumsticks evenly with 1/2 teaspoon of the salt and the remaining 3/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add the chicken thighs to the skillet; cook, turning once, until golden brown, about 2 minutes per side. Place the thighs on top of the vegetables in the slow cooker. Add the drumsticks to the skillet; cook, turning to brown on all sides, 3 to 4 minutes. (Do not wipe the skillet clean.) Place the drumsticks on top of the vegetables in the slow cooker. Add the vinegar and wine to the skillet, and cook, stirring and scraping to loosen the browned bits from the bottom of the skillet, about 30 seconds. Pour over the chicken in the slow cooker.
Cover and cook on LOW until the chicken and vegetables are tender, about 4 to 5 hours. Transfer the chicken and vegetables to a serving platter, reserving the cooking liquid in the slow cooker. Sprinkle the chicken and vegetables with the remaining 1/4 teaspoon salt. Serve with the reserved cooking liquid from the slow cooker. If desired, garnish with the fresh thyme sprigs.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)370Calories12gFat29gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
