Thighs or breasts? I will always choose the thigh parts. Whether I will be the one to cook or I will be the one to eat.
Our friends from Mr. Food have this to say about the recipe:
“We like the diversity of this one-dish winner. First, because Braised Chicken Thighs Dinner is a change from roast. Second, because it uses chicken thighs. They have so much more flavor than breasts!”
I agree with you, guys. Thighs have always been my favorite simply because of the same reason. You don’t need to add too much seasonings because they are so flavorful on their own.
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 Morton salt, divided
1/2 teaspoon black pepper, divided
1/4 cup College Inn chicken broth
1/4 cup dry white wine (See Note)
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1 teaspoon paprika
6 bone-in, skinned Tyson chicken thighs (1-1/2 to 1-3/4 pounds)
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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Feel free to substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.
Thanks again to Mr.Food for this amazing recipe.