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Place carrots in a single layer in a 5-qt slow cooker. Salt and
pepper potatoes and put them in. Stir together rosemary,
pimenton, 1 1/2 tsp. salt, and 1 tsp pepper. Rub mixture over
chicken. Sauté garlic in 3 tbsp hot oil in a large skillet over
medium heat 2 minutes or until golden brown. Transfer to a
bowl using a slotted spoon; reserve oil in skillet. Cook half of
chicken in reserved oil in skillet 3 to 4 minutes on each side or
until deep golden brown. Transfer to slow cooker, reserving
drippings in skillet. Repeat with remaining chicken. Add broth
and garlic to reserved drippings in skillet, and cook 1 minute,
stirring to loosen particles from bottom of skillet; pour over
chicken in slow cooker. Cover and cook on HIGH 4 hours.
Transfer chicken, carrots, and potatoes to a serving platter, and
pour juices from slow cooker through a fine wire-mesh strainer
into a bowl; skim fat from juices. Serve immediately with
chicken, potatoes, and carrots.
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