Braised Chicken Thighs Dinner
- SERVES
- 3
- COOK TIME
- 7 Hr
We like the diversity of this slow cooker dinner. First, because Braised Chicken Thighs Dinner is a change from roast. Second, because it uses chicken thighs. They have so much more flavor than breasts.
What You'll Need
- 1 onion, halved lengthwise and sliced
- 4 new potatoes (about 1 pound), cut into 1/4-inch slices
- 2 cups baby carrots
- 1 1/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 cup chicken broth
- 1/4 cup dry white wine (See Note)
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 6 bone-in, skinned chicken thighs (1-1/2 to 1-3/4 pounds)
What to Do
-
Coat a 6-quart round slow cooker with cooking spray. Add onion then top with potatoes and carrots.
-
In a medium bowl, combine 3/4 teaspoon salt, 1/4 teaspoon pepper, the broth, wine, garlic, and thyme. Pour broth mixture over vegetables. Combine paprika, remaining salt, and remaining pepper; rub evenly over chicken thighs, and arrange over vegetables.
-
Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked through and tender.
Note
- Feel free to substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.
- For a little extra flavor, leave the skin on!
- If you enjoyed this recipe, be sure to check out our free eCookbook, Piece-by-Piece: 20 Easy Chicken Recipes for Drumsticks, Thighs & More.
Read NextAsian Barbecue Pork
Nutritional InformationShow More
Servings Per Recipe: 3
- Amount Per Serving % Daily Value *
- Calories 644
- Calories from Fat 59
- Total Fat 6.6g 10 %
- Saturated Fat 1.7g 8 %
- Trans Fat 0.0g 0 %
- Protein 38g 76 %
- Amount Per Serving % Daily Value *
- Cholesterol 131mg 44 %
- Sodium 1,320mg 55 %
- Total Carbohydrates 106g 35 %
- Dietary Fiber 18g 71 %
- Sugars 12g 0 %
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Anni Kitchen
Jan 17, 2017
Excellent .... a perfect Fix and Forget.... added more wine for flavor. Will make again and again
brownie hut
Jan 01, 2017
Did not use wine, added chicken broth as suggested. Turned out great.
deirdre1599
Jun 24, 2016
can i double this recipe if i use a 8.5 quart slow-cooker / i have a 6.5 quart that can cook 3 medium sized whole chickens....though
Test Kitchen Team
Jun 27, 2016
Hi there! The Test Kitchen says that yes you can double this recipe, as long as everything fits into the slow cooker. Enjoy!
jynx
Sep 12, 2015
Can I cut this down somehow to a smaller slow cooker? If so how?
vawatkins2011 5400 790
Sep 12, 2015
I would think that 1/2 in a 4 quart cooker would be easiest, unless you are really good with algebra, lol. Also I think you can use 3 or 4 thighs, depending how large the tighs are.
Test Kitchen Team
Sep 14, 2015
If you want to make this in a smaller slow cooker, we'd recommend cutting down on the potatoes by 1 and cutting down on the carrots by 1/2 cup. Don't worry about the chicken over-lapping, it's ok!
douglasdherbert
Jul 21, 2015
I made this recipe last night, except used 3 turkey drumsticks I had on hand. Added more garlic, as my friend and I both love it. I too cut back on the time to 5 hours and it worked out perfect. Great dish.
chris28304 7517324
Feb 01, 2015
I made this using chicken breasts instead. I added a little more chicken broth because I knew it would take the chicken breasts longer to cook. I did cook this for 7 hours and it turned out pretty well but my potatoes did over cook. Next time I will just cut them in half rather than quarter them.
raggetyanne69 0156 325
Oct 16, 2014
It says "skinned" chicken so you take the skin off? It looks like there is skin in this picture?
Test Kitchen Team
Oct 16, 2014
Hello! You're correct - we did leave the skin on in this picture! You can make this recipe either way. Leaving the skin on adds a little extra flavor, too. :) Enjoy!
NoNoNannette
Sep 03, 2014
I would like to double this recipe,can I still use a 6 quart slow cooker and would the cooking time change. Family of 6 not 3 or should I do it in two slow-cooker. Please help =..=
Test Kitchen Team
Sep 04, 2014
Hello! We do not recommend doubling this recipe in a 6 qt slow cooker because there wouldn't be enough space to accommodate all the ingredients. We think cooking it in 2 slow cookers is the best choice. We hope you all enjoy!
lala1941jan 423498 9
Aug 27, 2014
very good,,, and I agree 7 hrs is way too long, on low for about 5 hrs and test for doneness
Kimpossiblenow
Oct 08, 2013
We really liked this one. It reminds me of Sunday dinners many years ago. The thighs are so flavorful.
lisahambly1 740620 7
Jul 09, 2013
I made this recipe with boneless thighs in an oval, flatter crockpot. It was amazing! The chicken sat on top of the veggies and kind of steamed to perfection. I also added double the liquid so we'd have some nice brothy sauce. Awesome! I shared the recipe with everyone at work and can't wait to make it again.
kola626 4846768
Apr 16, 2013
I decided to make this about an hour before suppertime, so had to adjust it to stovetop cooking. I mixed the broth the rub recipe, cut my larger potatoes & carrots to size, sauteed the chicken thighs, then added the veggies and broth. I added more broth, about a cup, and simmered it an hour. It was delicious! The leftover I'll add to ramen soup noodles for a nice filling lunch.
Carol Baker
Mar 27, 2013
What if you don't have any paprika? Is there a seasoning you can substitute for paprika?
Test Kitchen Team
Mar 27, 2013
If you don't have paprika, you can simply leave it out. There are enough other flavors that the chicken will still have plenty of flavor. Enjoy!
bojigal1 6991153
Feb 27, 2013
I followed the recipe exactly as printed but the chicken was VERY dry and the rest was pretty tasteless. Cooks - if you try this recipe adjust to YOUR tastes using different/more seasonings.
thespicykraut
Jan 21, 2013
UPDATE: With the leftovers I made soup! I just added enough chicken broth (I used my own stock that I had frozen--about 3 cups worth) to thin it out a bit and reheated on the stove. I chopped up any remaining chicken and sliced the remaining potatoes and carrots into bite-sized pieces. I think the family loved this soup MORE than the original dish.
thespicykraut
Jan 18, 2013
I made this last night. It was tasty and filling. The whole family ate it, including my 3 and 13 year olds. The chicken was very tender, but since it was placed on top of the veg during the cooking process, it didn't fall apart, which was nice when serving. The juices left behind were delicious! I dipped bread in the remaining liquid and I could have made a meal with just that. This is a good recipe to keep in my recipe file for when life gets busy.
amcanoe 4985430
Sep 29, 2012
Made this last night to take to covered dish. It was devoured. Will surely make again.
prestonkellyann 32 27658
Aug 10, 2012
Um,how can it brown in slo-cooker? And thighs are the ONLY was to go!!
thespicykraut
Jan 17, 2013
I think the "browning" shown in the photo is the result of the seasoning mix (paprika, black pepper, and salt). Paprika is often used to give "pale" foods a little color. :) I have this dish bubbling away in my slow cooker right now. The house smells lovely!
vickig
Aug 03, 2012
I used chicken breasts because that is what I had on hand, but it was so good. The meat was just falling to pieces. And I used fat free chicken broth so this recipe was very healthy!
beachsquirrel 8716 971
Apr 25, 2012
Very tasty! But go easy on the salt and thyme. Next time I'll use half of what the recipe calls for. I will definitely make again.
imwise1956 grandma
Apr 11, 2012
Crockpots may vary but generally the LOW setting is about degrees F and the HIGH setting is about degrees F One hour on HIGH is approximately equal to to - hours on LOW Most crockpot recipes recommend cooking - hours on LOW Some recipes recommend the HIGH setting based on the nature and texture of the food You will have to judge your recipe accordingly For example beef cuts will be better cooked on LOW for - hours to get a more tender texture where chicken can be cooked on HIGH - to hours Reduce the amount of liquid used in most oven recipes when using the LOW setting since the crockpot retains all moisture that usually evaporates when cooking in the oven Add liquids for sauces about an hour before done You will normally end up with more liquid at the end of cooking times not less A general rule…Read More is to reduce liquids by half unless rice or pasta is in the dish
Linda McG
Aug 21, 2012
Thanks for all of the tips. You certainly live up to your name, imwise, and it appears that you have been using slow cookers for quite awhile.
herring817
Mar 12, 2012
Not necessary to bake first. Mine browned up beautifully in the slow cooker. Great Recipe!
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