Braised Chicken Thighs With Carrots And Potatoes

• 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

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

onion, new potatoes, baby carrots, salt, pepper, chicken broth, white wine, garlic, thyme, paprika, chicken, lemon slice

Taken from www.food.com/recipe/braised-chicken-thighs-with-carrots-and-potatoes-202746 (may not work)