Braised Chicken Thighs With Carrots and Potatoes

Substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.

Prep time: 20 minutes
Cook time: 8 hours
Yields: Makes 6 servings


1 medium onion, halved lengthwise and sliced

4 medium-size new potatoes (about 1 pound), cut into 1/4-inch-thick slices

2 cups baby carrots

1 1/4 teaspoons salt, divided

1/2 teaspoon pepper, divided

1/4 cup chicken broth

1/4 cup white wine

1 teaspoon minced garlic

1/2 teaspoon dried thyme

1 teaspoon paprika

6 bone-in, skinned chicken thighs (about 1 1/2 to 1 3/4 pounds)

Garnish: lemon slices

How to Make It

Place onion in a lightly greased 6-quart slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, broth, and next 3 ingredients. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs, and arrange on top of vegetables.

Cover and cook on LOW 8 hours or until chicken and vegetables are tender. Garnish, if desired.


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