Simmering pot Chicken Thighs with Potatoes and Carrots is an ideal family supper you can set up early in the day and returned home to – prepared to eat!

Fixings

  • 3-4 lb Chicken Thighs
  • 2 lb Red Potatoes, quartered
  • 1 lb Baby Carrots
  • 1 large Onion, roughly chopped
  • 1 tbsp minced Garlic
  • 1 tsp Thyme Leaves
  • 1 tbsp Paprika
  • 2 tsp Salt
  • 2 tsp Black Pepper
  • 3 cup Chicken Broth
  • 3 tsp Cornstarch
  • 3 tsp Water

Directions

  1. Season thighs on all sides with salt, pepper and paprika.
  2. You can alternatively dark colored thighs in a skillet to include season.
  3. Layer potatoes, carrots and onions in moderate cooker.
  4. Sprinkle garlic and thyme over vegetables.
  5. Place chicken over vegetables.
  6. Add stock to moderate cooker.
  7. Cook on low for 8 hours or high for 4.
  8. Thighs ought to be so delicate they are almost going into disrepair.
  9. Combine cornstarch and water to make a slurry and add to ease back cooker to thicken stock.

Original Article Source: lifeloveliz

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CROCK POT CHICKEN THIGHS WITH POTATOES & CARROTS

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