- In a small bowl, mix together sage, thyme, rosemary, garlic powder, paprika, salt, and pepper; set aside.
- In a 6-quart slow cooker, add potatoes and carrots.
- Drizzle with oil and half of the garlic and spice mixture.
- Toss to coat.
- Place chicken on top of vegetables and rub with remaining garlic and spice mixture.
- Whisk together balsamic vinegar and honey and drizzle over chicken and vegetables.
- Cover and cook for 2 1/2 hours on high or 4 1/2 hours on low.
- Add asparagus and cook for an additional 20-30 minutes on high, or until asparagus is tender.
- Serve hot with chopped fresh parsley.
Serves 4.
Approximate Nutrient Analysis per serving (based on 8 chicken bone-in skinless thighs and not including salt to taste ingredients):
560 calories, 15 g fat, 3 g saturated fat, 260 mg cholesterol, 1100 mg sodium, 47 g carbohydrate, 7 g fiber, 21 g sugar, 62 g protein
