Braised Chicken Thighs With Carrots and Potatoes

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

Prep Time: 20 minutes
Cook Time: 8 hours
Yield: Makes 6 servings

Ingredients

• 1  medium onion, halved lengthwise and sliced
• 4  medium-size new potatoes (about 1 pound), cut into 1/4-inch-thick slices
• 2  cups  baby carrots
• 1 1/4  teaspoons  salt, divided
• 1/2  teaspoon  pepper, divided
• 1/4  cup  chicken broth
• 1/4  cup  white wine
• 1  teaspoon  minced garlic
• 1/2  teaspoon  dried thyme
• 1  teaspoon  paprika
• 6  bone-in, skinned chicken thighs (about 1 1/2 to 1 3/4 pounds)
• Garnish: lemon slices

Preparation

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.

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