This is a nice Sunday fall or winter meal. The paprika gives this a hearty smokey flavor.

Courtesy of Southern Living Magazine

Ingredients:

4 boneless chicken breast halves

2 pounds small white potatoes, peeled and cut in 1-inch cubes

2 medium carrots, cut in chunks

1 medium onion, cut in thin wedges

1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley

1 teaspoon salt

1/4 teaspoon pepper

4 tablespoons melted butter, divided

2 tablespoons Spanish smoked paprika

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1 tablespoon honey

Dash salt

Dash cumin

• Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in a 4- to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the melted butter; toss.
• Combine the remaining 2 tablespoons of butter with the smoked paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and dash of cumin. Rub chicken breasts with the paprika mixture; arrange on vegetables.
• Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9 hours, until chicken is cooked through and vegetables are tender.
  Serves 4.