Braised Chicken Thigh Dinner


  • 1 onion, halved lengthwise and sliced

  • 4 new potatoes (about 1 pound), cut into 1/4-inch slices

  • 2 cups baby carrots

  • 1 1/4 teaspoons salt, divided

  • 1/2 teaspoon black pepper, divided

  • 1/4 cup chicken broth

  • 1/4 cup dry white wine (See Note)

  • 1 teaspoon minced garlic

  • 1/2 teaspoon dried thyme

  • 1 teaspoon paprika

  • 6 bone-in, skinned chicken thighs (1-1/2 to 1-3/4 pounds)

What To Do:

  1. Coat a 6-quart round slow cooker with cooking spray.  Add onion then top with potatoes and carrots.

  2. In a medium bowl, combine 3/4 teaspoon salt, 1/4 teaspoon pepper, the broth, wine, garlic, and thyme. Pour broth mixture over vegetables. Combine paprika, remaining salt, and remaining pepper; rub evenly over chicken thighs, and arrange over vegetables.

  3. Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked through and tender.


  • Feel free to substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.

  • This is NOT my picture!


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