Slow Cooker Chicken Thighs with Carrots and Potatoes

1 Medium Onion
4 Medium sized New Potatoes (about 1 lb)
2 cups Baby Carrots
¼ cup Reduced Sodium Chicken Broth
¼ cup Dry White Wine or Chicken Broth
1 tsp Minced Garlic
½ tsp Dried Thyme
1 ¼ tsp Salt, divided
½ tsp Pepper, divided
1 tsp Paprika
6 Skinned, Bone-in Chicken Thighs

Half onions lengthwise, and cut into ¼ inch-thick slices. Cut potatoes into ¼ inch-thick slices. Place onion in a lightly greased 6 qt. slow cooker; top with potatoes and carrots. Combine broth, next 3 ingredients, ¾ tsp salt, and ¼ tsp pepper. Pour over vegetables. Combine paprika and remaining ½ tsp salt and ¼ tsp pepper; rub over chicken. Arrange chicken on top of vegetables. Cover and cook on low 6 hours or until chicken is done and vegetables are tender.