Braised Chicken Thighs With Carrots And Potatoes - cooking recipe

Ingredients

1 medium onion, halved lengthwise and sliced
4 medium new potatoes, cut into 1/4-inch thick slices (about 1 lb.)
2 cups baby carrots
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/4 cup chicken broth
1/4 cup white wine
1 teaspoon minced garlic
1/2 teaspoon thyme
1 teaspoon paprika
6 bone-in skinless chicken thighs
lemon slice

Preparation

Place onion in a lightly greased 6-quart cooker; top with potatoes and carrots.
In a bowl, combine 3/4 teaspoon salt, 1/4 teaspoons pepper, broth, and the next 3 ingredients; pour broth mixture over potatoes.
Combine the paprika and remaining salt and pepper; rub evenly over chicken thighs; arrange thighs over vegetables.
Cover and cook on LOW for 8 hours or until chicken and vegetables are tender.
Garnish with lemon slices.