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Braised Chicken Thighs Dinner

(36 Votes)
Updated March 10, 2017
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 teaspoons 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:
  1. Coat a 6-quart round slow cooker with cooking spray.  Add onion then top with potatoes and carrots.
     
  2. 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.
     
  3. 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!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Excellent .... a perfect Fix and Forget.... added more wine for flavor. Will make again and again

Did not use wine, added chicken broth as suggested. Turned out great.

Very good and easy. Also added a little Rosemary and Parsley.

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

Hi there! The Test Kitchen says that yes you can double this recipe, as long as everything fits into the slow cooker. Enjoy!

Can I cut this down somehow to a smaller slow cooker? If so how?

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.

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!

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.

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.

It says "skinned" chicken so you take the skin off? It looks like there is skin in this picture?

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!

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 =..=

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!

very good,,, and I agree 7 hrs is way too long, on low for about 5 hrs and test for doneness

I would have to use boneless thighs. My son refuses to eat anything with bones in it LOL Any adjustments if they are boneless?

Hi there! You would not need to make any adjustments for boneless chicken. :) Enjoy!

We really liked this one. It reminds me of Sunday dinners many years ago. The thighs are so flavorful.

Cooking time 7 hours, that is too long.

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.

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.

What if you don't have any paprika? Is there a seasoning you can substitute for paprika?

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!

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.

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.

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.

Wonderful and easy to make, served over rice.

Made this last night to take to covered dish. It was devoured. Will surely make again.

what if you don't hicken broth on hand,can you just use water?

Um,how can it brown in slo-cooker? And thighs are the ONLY was to go!!

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!

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!

Although I used boneless chicken thighs, I rolled them up and it worked at just as well I think. Very Yummy and SUPER easy.

Boneless & skinless are the best, no waste.

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.

Crockpots may vary but generally, the LOW setting is about 200 degrees F. and the HIGH setting is about 300 degrees F. One hour on HIGH is approximately equal to 2 to 2-1/2 hours on LOW. Most crockpot recipes recommend cooking 8-10 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 8-10 hours to get a more tender texture, where chicken can be cooked on HIGH 2-1/2 to 3 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 is to reduce liquids by half, unless rice or pasta is in the dish.

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.

Not necessary to bake first. Mine browned up beautifully in the slow cooker. Great Recipe!

Do you bake high first to get the top brown before slow cooker?

I think the "browning" comes from the use of the seasoning mix (paprika, black pepper, and salt). It gives it a little color.

can you make this without a slow cooker

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