Chicken Thighs With Carrots and Potatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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All you need is 20 minutes to get this dish in the slow cooker, then you have a hearty chicken and veggie supper waiting for you when you get home. Ingredients:
1 medium onion |
4 medium-size new potatoes (about 1 lb.) |
2 cups baby carrots |
1/4 cup chicken broth |
1/4 cup dry white wine or chicken broth |
1 teaspoon minced garlic |
1/2 teaspoon dried thyme |
1 1/4 teaspoons salt, divided |
1/2 teaspoon pepper, divided |
1 teaspoon paprika |
6 skinned, bone-in chicken thighs |
Directions:
1. Halve onion lengthwise, and cut into 1/4-inch-thick slices. Cut potatoes into 1/4-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.
2. Combine broth, next 3 ingredients, 3/4 tsp. salt, and 1/4 tsp. pepper. Pour over vegetables.
3. Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.
4. Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.
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