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" My plan was to make this creamy chicken and succotash in the slow cooker this weekend, but I only had cream of mushroom soup, not a drop of cream of chicken soup in sight. When I mentioned my planned substitution to Todd, he reacted like the 3-year-old would, that is with a great deal of disgust. So I searched the web for another recipe and hit upon this one, from Southern Living.   First I sliced an onion and put in in the bottom of my big, oval slow cooker. I peeled 4 carrots and 4 red potatoes and cut the potatoes into wedges, the carrots into 1- to 2-inch pieces. I put them on top of the onions. Then I mixed 1/4 cup each chicken stock and white wine with 3/4 teaspoon salt, 1/2 teaspoon dried thyme and a few grinds fresh black pepper. I poured the mixture over the vegetables and dropped a gently smashed garlic clove on top (you can see it perched there on top in the photo).   Next I mixed 3/4 teaspoon salt with 1/2 teaspoon paprika and a few grinds fresh ground black pepper. I rubbed that on 1 pound skinless, boneless thighs (the recipe called for bone-in). I laid the thighs on top of the vegetables, covered the slow cooker, and cooked on high for 30 minutes. We were leaving, so I turned it to low and cooked for another 6 hours.  This was a good, basic dinner. The vegetables were soft but not mushy, and the thighs were tender and shredded easily. My kids liked the chicken but only ate the veggies doused in ketchup. I wasn&amp;#039;t blown away by this recipe, but I was kind of pleased that it was so easy and perfectly acceptable tasting. What could I serve it with next time to give it some oomph? I&amp;#039;m thinking some kind of vinegary sauce or salsa. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a47241/slow-cooker-monday-chicken-carrots-potatoes/>