Braised Chicken Thighs With Carrots and Potatoes

Southern Living

• Ready In: 8 hrs 30 mins
• Serves: 6

Ingredients

• 1  medium onion, halved lengthwise and sliced
• 4  medium new potatoes, cut into 1/4-inch thick slices (about 1 lb.)
• 2  cups  baby carrots
• 1 1⁄2 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 thyme
• 1  teaspoon paprika
• 6  bone-in skinless chicken thighs
•  lemon slice

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.