In a large crock cooker, add all the ingredients (chicken thighs through salt and pepper) and stir. Cover and cook on LOW for 4 to 6 hours, until chicken is cooked through and vegetables are tender. Serve warm.
Notes
SERVING SUGGESTION: Baby spinach-beet salad. (Remove stems from baby spinach; roughly slice then place in a large bowl. Slice cooked or raw beets into “matchsticks” and arrange over baby spinach. Drizzle with extra virgin olive oil and balsamic vinegar. NUTRITION: 449 Calories; 22g Fat (42.0% calories from fat); 50g Protein; 18g Carbohydrate; 4g Dietary Fiber; 143mg Cholesterol; 736mg Sodium. Exchanges: 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat.