Braised chicken thighs with carrots and potatoes

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  • 1 medium onion halved lengthwise and sliced
  • 4 medium new potatoes (1 lb) cut into 1/4 inch slices
  • 2 cup(s) baby carrots
  • 1 1/4 teaspoon(s) salt, divided
  • 1/2 teaspoon(s) pepper, divided
  • 1/4 cup(s) chicken broth
  • 1/4 cup(s) white wine
  • 1 teaspoon(s) minced garlic
  • 1/2 teaspoon(s) dried thyme
  • 1 teaspoon(s) paprika
  • 6 chicken thighs (1 1/2- 1 3/4 lbs) bone-in, skinned


  1. Place onion in lightly greased slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, broth and next three 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.
  2. Cover and cook on low 8 hours or until chicken and vegetables are tender. Garnish with lemon slices if desired.
September 2013

This recipe is a personal recipe added by PeggyCourtright and has not been tested or endorsed by MyRecipes.

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