CROCK POT BRAISED CHICKEN THIGHS

Crock Pot Braised Chicken Thighs image

Provided by Skip Davis

Categories Chicken

Time 8h10m

Number Of Ingredients 11

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6 large bone-in, skinless chicken thighs (about 1-1/2 to 1-3/4 pounds)
1 large onion, halved lengthwise and sliced
4 medium new potatoes (about 1 pound), cut into 1/4 inch slices
2 c baby carrots
1-1/4 tsp salt, divided
1/2 tsp freshly ground black pepper, divided use
1/4 c chicken broth
1/4 c dry white wine
1 tsp minced garlic
1/2 tsp dried thyme
1 tsp paprika

Steps:

1. Place onion in a lightly greased 6-quart round slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, the 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 over vegetables.
2. Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked and tender.