SLOW COOKER CHICKEN THIGHS, WITH CARROTS, ONIONS & POTATOES

Slow Cooker Chicken Thighs, with Carrots, Onions & Potatoes image

Provided by Skip Davis

Categories Chicken

Time 8h20m

Number Of Ingredients 11

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6 large skinless, bone-in chicken thighs
1 large onion
4 medium white potatoes
2 c baby carrots
1 c chicken broth (homemade)
1/2 c dry white wine or 1/2 cup more chicken broth
1 tsp minced garlic
1/2 tsp dried thyme
1 tsp salt, divided use
1/2 tsp freshly ground black pepper, divided use
1 tsp paprika

Steps:

1. Cut onion in half lengthwise, then cut into 1/4 inch thick slices. Cut potatoes into 1/4 inch thick slices or 1 inch dice. Place onion in bottom of a lightly greased 6 quart slow cooker. Top with carrots and then potatoes.
2. Combine broth, wine, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over vegetables.
3. Combine paprika and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub all over chicken thighs. Arrange thighs on top of vegetables.
4. Cover and cook on LOW setting for 7 to 8 hours or until chicken is done and vegetables are tender.
5. NOTE: Whisk juices left from cooking to make a gravy using a cornstarch slurry. (1 Tablespoon cornstarch to 1 Tablespoon COLD water).