Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin
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.
Although the chicken was very tender, it may have been the most bland chicken dish I have ever made. I followed the recipe as written, even added more veggies. Terrible. Will need to come up with something to make the leftovers edible so it doesn't go to waste.
This recipe was wonderful. I de-skinned the chicken thighs and cooked it on low for the full 7 hours. It was simple- nutritious- delicious. I assembled it the night before, popped it in the crock pot in the morning and viola, it was ready when I got home.
Actually, haven't tried this yet, but sounds great.
Question: does it matter is you used skinless or skin-on chix?
What's the reason for skinless -- other than dietary concerns?
I'm used to oven-baking with skin-on, but want to try slow cooking.
(first attempt with boneless turkey breast was failure -- boiled like an egg, agh!)
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