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Braised Chicken Thighs With Carrots and Potatoes

Braised Chicken Thighs With Carrots and Potatoes created by jrusk

Southern Living

Ready In:
8hrs 30mins
Serves:
Units:

ingredients

directions

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

@ratherbeswimmin
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  1. Kendra in So Cal
    Blah...
    Reply
  2. 12redcedars
    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!
    Reply
  3. jrusk
    Braised Chicken Thighs With Carrots and Potatoes Created by jrusk
    Reply
  4. jrusk
    Good and easy! I used wondra to thicken the juice and make gravy. It re-heats well too.
    Reply
  5. barefootmommawv
    I made this a while back aga. It was very delicious. And so easy put together before work and it was done when I got home. Thanks for sharing.
    Reply
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