Chicken Thighs with Carrots and Potatoes Recipe

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This recipe for Chicken Thighs with Carrots and Potatoes is from Belle Colassaco's Most Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Main Courses: Seafood, Poultry, Pasta and Casseroles

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

Directions:	Directions: Halve onion lengthwise, and cut into 1/4-inch-thick slices. Cut potatoes into 1/4-inch-thick slices. Place onion in a lightly-greased 6-qt. slow cooker; top with potatoes and carrots. Combine broth, next 3 ingredients, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over vegetables. Combine paprika and remaining 1/2 teaspoon salt and 1/4 teaspoon 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.

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Chicken Thighs with Carrots and Potatoes Recipe

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