Braised Chicken Thighs With Carrots and Potatoes

READY IN: 8hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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