Braised Chicken Thighs With Carrots and Potatoes

By á-5165

Ingredients

• 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

Preparation

Step 1

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.