Forgot Password? | Register
Chicken Thighs with Carrots and Potatoes
Prep Time:  20 minutes Cook Time:  360 minutes
Yield:  4 Servings
Notes: About a pound of potatoes, however that works out. You can substitute the white wine with more chicken broth.
Submitted by:  toddwess Directions

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.

Original recipe found here.
1    medium onion
4    medium new potatoes
2 cups    baby carrots
1/4 cup    chicken broth
1/4 cup    dry white wine
1 tsp    minced garlic
1/2 tsp    dried thyme
1-1/4 tsp    salt, divided
1/2 tsp    pepper divided
1 tsp    paprika
6    skinned, bone-in chicken thigh