Briased Chicken thighs in crockpot

By Karin Brosnan - Friday, March 08, 2013

We found this yummy recipe and just had to share it with you. The chicken falls right off the bones.

Everyone loved it!

 

Cooking Time: 7 hr

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.

Linking to

Foodie Friday

Read more at http://www.mrfood.com/Slow-Cooker-Recipes/Braised-Chicken-Thighs-Dinner-4310#XVHSGK6PglcbS6Ot.99

 

 

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