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Crock Pot Chicken Thighs With Carrots and Potatoes

1 medium onion
4 medium-size new potatoes (about 1 lb.)
2 cups baby carrots
¼ cup chicken broth
¼ cup dry white wine or chicken broth
1 teaspoon minced garlic
½ teaspoon dried thyme
1¼ teaspoons salt, divided
½ teaspoon pepper, divided
1 teaspoon paprika
6 skinned, bone-in chicken thighs

Halve onion lengthwise, and cut into ¼-inch-thick slices. Cut potatoes into ¼-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.
Combine broth, next 3 ingredients, ¾ tsp. salt, and ¼ tsp. pepper. Pour over vegetables.
Combine paprika and remaining ½ tsp. salt and ¼ tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.
Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.