Slow Cooker Chicken Thighs With Carrots Onions Potatoes Recipes

SLOW COOKER CHICKEN THIGHS, WITH CARROTS, ONIONS & POTATOES

Steps:

• 1. Cut onion in half lengthwise, then cut into 1/4 inch thick slices. Cut potatoes into 1/4 inch thick slices or 1 inch dice. Place onion in bottom of a lightly greased 6 quart slow cooker. Top with carrots and then potatoes.
• 2. Combine broth, wine, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over vegetables.
• 3. Combine paprika and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub all over chicken thighs. Arrange thighs on top of vegetables.
• 4. Cover and cook on LOW setting for 7 to 8 hours or until chicken is done and vegetables are tender.
• 5. NOTE: Whisk juices left from cooking to make a gravy using a cornstarch slurry. (1 Tablespoon cornstarch to 1 Tablespoon COLD water).

EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS

Steps:

• Blot chicken thighs with paper towels and sprinkle with salt and pepper.
• Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
• Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
• Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
• Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
• Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.