Crock Pot Braised Chicken Thighs

Skip Davis


This is one of those "Melt in your Mouth" recipes. Cooked in a slow cooker with any vegetable combination you like.
Can easily be prepared the night before, refrigerated and started in the morning for tonight's dinner. All in one pot !!

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★★★★★ 3 votes
3 or 4
10 Min
8 Hr


6 large
bone-in, skinless chicken thighs (about 1-1/2 to 1-3/4 pounds)
1 large
onion, halved lengthwise and sliced
4 medium
new potatoes (about 1 pound), cut into 1/4 inch slices
2 c
baby carrots
1-1/4 tsp
salt, divided
1/2 tsp
freshly ground black pepper, divided use
1/4 c
chicken broth
1/4 c
dry white wine
1 tsp
minced garlic
1/2 tsp
dried thyme
1 tsp


1Place onion in a lightly greased 6-quart round slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, the broth, and next 3 ingredients. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs, and arrange over vegetables.
2Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked and tender.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, For Kids, Healthy