Easiest Ever Coq Au Vin

2 lbs. skinless chicken thighs
1-1/2 tsp. dried herbes de Provence
3/4 tsp. garlic salt
1/4 tsp. black pepper
2 c. thawed frozen pearl onions
2 c. quartered white mushrooms
2 large chopped carrots
1 c. reduced-sodium chicken broth
1 c. dry red wine
2 Tbsp. tomato paste
Egg noodles, cooked following package directions  

Coat slow cooker with nonstick cooking spray.

Place chicken thighs in slow cooker and season with herbs, garlic salt, and black pepper. Scatter onions, mushrooms and carrots over chicken. Stir together broth, wine, and tomato paste; pour over vegetables.

Cover and cook on HIGH for 6 hours or LOW for 8 hours. Remove bones.  Serve over noodles.

Serves 6.

From Family Circle magazine, Oct. 1, 2011, p. 132.