Braised Chicken Thighs 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.

Note

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