Place onion in a lightly greased 6-quart cooker; top with potatoes and carrots.
In a bowl, combine 3/4 teaspoon salt, 1/4 teaspoons pepper, broth, and the next 3 ingredients; pour broth mixture over potatoes.
Combine the paprika and remaining salt and pepper; rub evenly over chicken thighs; arrange thighs over vegetables.
Cover and cook on LOW for 8 hours or until chicken and vegetables are tender.
Garnish with lemon slices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	120.31 Kcal (504 kJ)
Calories from fat	0.55 Kcal
		% Daily Value*
Total Fat	0.06g	0%
Sodium	728mg	30%
Potassium	534.22mg	11%
Total Carbs	26.09g	9%
Sugars	8.29g	33%
Dietary Fiber	5.53g	22%
Protein	2.81g	6%
Vitamin C	6.3mg	11%
Vitamin A	1.7mg	55%
Iron	1.8mg	10%
Calcium	60.1mg	6%

Amount Per 100 g
Calories	58.39 Kcal (244 kJ)
Calories from fat	0.27 Kcal
		% Daily Value*
Total Fat	0.03g	0%
Sodium	353.3mg	30%
Potassium	259.26mg	11%
Total Carbs	12.66g	9%
Sugars	4.02g	33%
Dietary Fiber	2.69g	22%
Protein	1.36g	6%
Vitamin C	3.1mg	11%
Vitamin A	0.8mg	55%
Iron	0.9mg	10%
Calcium	29.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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