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Chicken Thighs with Carrots and Potatoes

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Southern Living
All you need is 20 minutes to get this dish in the slow cooker, then you have a hearty chicken and veggie supper waiting for you when you get home.

Cooking Recipe

Ingredients:
1 medium onion
4 medium-size new potatoes (about 1 lb.)
2 cups baby carrots
1/4 cup chicken broth
1/4 cup dry white wine or chicken broth
1 tsp minced garlic
1/2 tsp dried thyme
1 1/4 tsp salt, divided
1/2 tsp pepper, divided
1 tsp paprika
6 skinned, bone-in chicken thighs

Directions:
1. Halve onion lengthwise, and cut into 1/4-inch-thick slices. Cut potatoes into 1/4-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.

2. Combine broth, next 3 ingredients, 3/4 tsp. salt, and 1/4 tsp. pepper. Pour over vegetables.

3. Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.

4. Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.

http://www.myrecipes.com/recipe/chicken-thighs-with-carrots-potatoes-10000001924778/

Chicken Thighs with Carrots and Potatoes
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