Slow Cooker-Braised Chicken Thighs With Carrots and Potatoes

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4.7 of 5 (6)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 233.2

Total Fat: 5.3 g
Cholesterol: 106.4 mg
Sodium: 648.2 mg
Total Carbs: 18.7 g
Dietary Fiber: 3.3 g
Protein: 27.8 g

View full nutritional breakdown of Slow Cooker-Braised Chicken Thighs With Carrots and Potatoes calories by ingredient

Introduction

Slow Cooker recipe. Can substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer Slow Cooker recipe. Can substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer

Minutes to Prepare: 20

Minutes to Cook: 480

Number of Servings: 6

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, small, skinned chicken thighs (about 1 1/2 to 1 3/4 pounds total weight)

Directions

Makes 6 servings. Thigh serving size: 4-4/2 oz.

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.

Number of Servings: 6

Recipe submitted by SparkPeople user MW130634.