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Photo: Jennifer Davick; Styling: Melanie J. Clarke Photo by: Photo: Jennifer Davick; Styling: Melanie J. Clarke

Chicken Thighs With Carrots and Potatoes

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.

Southern Living OCTOBER 2009

  • Yield: Makes 6 servings
  • Prep time:20 Minutes
  • Other:6 Hours

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

Preparation

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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Chicken Thighs With Carrots and Potatoes recipe

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