Dinner

Slow Cooker-Braised Chicken Thighs With Carrots and Potatoes is for Dinner.

Slow Cooker-Braised Chicken Thighs With Carrots and Potatoes takes 20 minutes to prepare.

Slow Cooker-Braised Chicken Thighs With Carrots and Potatoes takes 480 minutes to cook.

Slow Cooker-Braised Chicken Thighs With Carrots and Potatoes makes 6 servings.

The ingredients for Slow Cooker-Braised Chicken Thighs With Carrots and Potatoes are:

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)

Here is how you make Slow Cooker-Braised Chicken Thighs With Carrots and Potatoes:

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: 6Recipe submitted by SparkPeople user MW130634.

The nutritional information for Slow Cooker-Braised Chicken Thighs With Carrots and Potatoes is:

• 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