Braised Chicken Thighs Dinner

What are the nutritional facts?

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Test Kitchen Team

Jan 29, 2018

Hi there! Sorry it wasn't showing before. You can click on the Nutrition Information bar and it will drop down with the information for this recipe. Hope that helps!

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

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

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

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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

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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!

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

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vawatkins2011 5400790

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.

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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!

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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.

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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.

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

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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!

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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 =..=

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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!

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

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

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Test Kitchen Team

Aug 21, 2014

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

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

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Cooking time 7 hours, that is too long.

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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.

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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.

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

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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!

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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.

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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.

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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.

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Wonderful and easy to make, served over rice.

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

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

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

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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!

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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!

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

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lala1941jan 4234989

Jun 16, 2012

Boneless & skinless are the best, no waste.

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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.

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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.

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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.

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

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

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thespicykraut

Jan 18, 2013

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

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can you make this without a slow cooker

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