Chicken Thighs With Carrots and Potatoes

Chicken Thighs With Carrots and Potatoes
This recipe serves 6. One portion of this dish contains around 6g of protein, 1g of fat, and From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet. A mixture of new potatoes, chicken broth, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
Halve onion lengthwise, and cut into 1/4-inch-thick slices.
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OnionOnion
2
Cut potatoes into 1/4-inch-thick slices.
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PotatoPotato
3
Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.
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PotatoPotato
CarrotCarrot
OnionOnion
Equipment you will use
Slow CookerSlow Cooker
4
Combine broth, next 3 ingredients, 3/4 tsp. salt, and 1/4 tsp. pepper.
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PepperPepper
BrothBroth
SaltSalt
5
Pour over vegetables.
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VegetableVegetable
6
Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.
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VegetableVegetable
Whole ChickenWhole Chicken
PaprikaPaprika
PepperPepper
SaltSalt
Dry Seasoning RubDry Seasoning Rub
7
Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.
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VegetableVegetable
Whole ChickenWhole Chicken

Equipment

DifficultyNormal
Ready In20 m.
Servings6
Health Score22
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