Braised Chicken Thighs With Carrots and Potatoes

Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

Southern Living

Ingredients Nutrition

Directions

  1. Place onion in a lightly greased 6-quart cooker; top with potatoes and carrots.
  2. In a bowl, combine ¾ teaspoon salt, ¼ teaspoons pepper, broth, and the next 3 ingredients; pour broth mixture over potatoes.
  3. Combine the paprika and remaining salt and pepper; rub evenly over chicken thighs; arrange thighs over vegetables.
  4. Cover and cook on LOW for 8 hours or until chicken and vegetables are tender.
  5. Garnish with lemon slices.

Reviews

(4)
Most Helpful

Delicious. I started this too late to cook on LOW, and had only four chicken thighs. Used 8 small red potatoes cut in half. Cooked it on HIGH for 5 hours, and it was well cooked and very tender at that point. I will definitely make this again. Thanks!

12redcedars October 29, 2009

Good and easy! I used wondra to thicken the juice and make gravy. It re-heats well too.

jrusk October 25, 2009

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