Braised Chicken Thighs Dinner

By McLean

Ingredients

• 1 onion, halved lengthwise and sliced
• 4 new potatoes (about 1 pound), cut into 1/4-inch slices
• 2 cups baby carrots
• 1 1/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/4 cup chicken broth
• 1/4 cup dry white wine (or chicken broth)
• 1 teaspoon minced garlic
• 1/2 teaspoon dried thyme
• 1 teaspoon paprika
• 6 bone-in, skinned (optional) chicken thighs (1-11/2 to 1-3/4 lbs.)

Preparation

Step 1

1. Coat 1 6-quart slow cooker with cooking spray. Add onion then top with potatoes and carrots.

2. In a medium bowl, combine 3/4 teaspoon salt, 1/4 teaspoon pepper, the broth, wine, garlic and thyme. Pour broth mixture over vegetables. Combine paprika, remaining salt, and remaining pepper; rub evenly over chicken thighs, and arrange over vegetables.

Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked through and tender.