Crock Pot Braised Chicken Thighs

Crock Pot Braised Chicken Thighs
with Carrots and Potatoes

1 medium onion, halved lengthwise and sliced
4 medium size new potatoes (about 1 lb.), cut into 1/4" thick slices
2 cups baby carrots
1-1/4 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1/4 cup chicken broth
1/4 cup white wine
1 tsp. minced garlic
1/2 tsp. dried thyme
1 tsp. paprika
6 bone-in, skinned chicken thighs (about 1-1/2 to 1-3/4 lb.)
Lemon slices, for garnish

Place onion in a lightly greased 6 quart crock pot/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 heat setting for 8 hours or until chicken and vegetables are tender.

Garnish, if desired.

Makes 6 servings.




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