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 !!


★★★★★ 3 votes

3 or 4
10 Min
8 Hr


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  • 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

How to Make Crock Pot Braised Chicken Thighs


  1. Place 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.
  2. Cover 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.

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About Crock Pot Braised Chicken Thighs

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

Show 6 Comments & Reviews

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