Braised Chicken Thighs With Carrots and Potatoes |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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Southern Living Ingredients:
1 medium onion, halved lengthwise and sliced |
4 medium new potatoes, cut into 1/4-inch thick slices (about 1 lb.) |
2 cups baby carrots |
1 1/2 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 thyme |
1 teaspoon paprika |
6 bone-in skinless chicken thighs |
lemon slice |
Directions:
1. Place onion in a lightly greased 6-quart cooker; top with potatoes and carrots.
2. In a bowl, combine 3/4 teaspoon salt, 1/4 teaspoons pepper, broth, and the next 3 ingredients; pour broth mixture over potatoes.
3. Combine the paprika and remaining salt and pepper; rub evenly over chicken thighs; arrange thighs over vegetables.
4. Cover and cook on LOW for 8 hours or until chicken and vegetables are tender.
5. Garnish with lemon slices.
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