Chicken Thighs with Paprika

Here’s a really easy crockpot chicken thigh recipe. You don’t even have to brown them first!

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Chicken Thighs with Paprika

Serves 6

1 medium onion, halved lengthwise and sliced
4 medium-size new potatoes (about 1 lb), cut into 1-inch-thick wedges
2 cups baby carrots
1/4 cup chicken broth
1/4 cup dry white wine
1 tsp minced garlic
1/2 tsp dried thyme
1 tsp salt, divided
1/2 tsp pepper, divided
1 tsp paprika
6 bone-in, skinless chicken thighs

Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots. Combine broth, next 3 ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs. Arrange chicken on top of vegetables.

Cover and cook on HIGH 1 hour; reduce heat to LOW, and cook 6 to 7 hours or until chicken is done and vegetables are tender.

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