ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Thighs With Carrots and Potatoes

Chicken Thighs With Carrots and Potatoes

Photo: Jennifer Davick; Styling: Melanie J. Clarke

Prep time 20 mins
Other time 6 hrs
Yield

Makes 6 servings

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

How to Make It

  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.