Braised Chicken Thighs With Carrots and Potatoes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 264.4
- Total Fat: 4.8 g
- Cholesterol: 94.1 mg
- Sodium: 674.9 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 4.1 g
- Protein: 25.8 g
View full nutritional breakdown of Braised Chicken Thighs With Carrots and Potatoes calories by ingredient
Introduction
Prep: 20 min., Cook: 8 hrs. Prep: 20 min., Cook: 8 hrs.Number of Servings: 6
Ingredients
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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
1/2 cup chicken broth
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
Directions
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 2 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.
Southern Living, FEBRUARY 2006
Number of Servings: 6
Recipe submitted by SparkPeople user FLOWERFROGGIRL.
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 2 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.
Southern Living, FEBRUARY 2006
Number of Servings: 6
Recipe submitted by SparkPeople user FLOWERFROGGIRL.