Braised Chicken Thighs With Carrots and Potatoes

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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
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Prep: 20 min., Cook: 8 hrs. Prep: 20 min., Cook: 8 hrs.
Number of Servings: 6


    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



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.

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