Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin
Makes 6 servings
Chicken thighs prepared in the slow cooker make for an effortless and delicious weeknight meal. To find more recipes like this one, see our complete chicken recipe and slow-cooker recipe collections.
1 medium onion, halved lengthwise and sliced
4 medium-size new potatoes (about 1 pound), cut into 1-inch-thick wedges
2 cups baby carrots
1/4 cup chicken broth
1/4 cup dry white wine
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1 1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 teaspoon paprika
6 bone-in, skinless chicken thighs
How to Make It
Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots. Combine broth, next 3 ingredients, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs. Arrange chicken on top of vegetables.
Cover and cook on HIGH 1 hour; reduce heat to LOW, and cook 6 to 7 hours or until chicken is done and vegetables are tender.