Briased Chicken thighs in crockpot
We found this yummy recipe and just had to share it with you. The chicken falls right off the bones.
Everyone loved it!
What You'll Need:
1 onion, halved lengthwise and sliced
4 new potatoes (about 1 pound), cut into 1/4-inch slices
2 cups baby carrots
1 1/4 teaspoons salt, divided
1/2 teaspoon black pepper, divided
1/4 cup chicken broth
1/4 cup dry white wine (See Note) substitute 1/4 cup broth if you would like
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1 teaspoon paprika
6 bone-in, skinned chicken thighs (1-1/2 to 1-3/4 pounds)
What To Do:
Coat a 6-quart round slow cooker with cooking spray. Add onion then top with potatoes and carrots.
In a medium bowl, combine 3/4 teaspoon salt, 1/4 teaspoon pepper, the broth, wine, garlic, and thyme. Pour broth mixture over vegetables. Combine paprika, remaining salt, and remaining pepper; rub evenly over chicken thighs, and arrange over vegetables.
Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked through and tender.
Read more at http://www.mrfood.com/Slow-Cooker-Recipes/Braised-Chicken-Thighs-Dinner-4310#XVHSGK6PglcbS6Ot.99