Prep Time
20 Mins
Cook Time
8 Hours
Makes 6 servings

Substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.

How to Make It

Step 1

Place onion in a lightly greased 6-quart slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, broth, and next 3 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.

Step 2

Cover and cook on LOW 8 hours or until chicken and vegetables are tender. Garnish, if desired.

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