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Crockpot Recipe Using Chicken Thighs with Paprika and Thyme
This is a very easy crockpot recipe using chicken thighs to prepare and it features chicken, onions, potatoes and carrots, as well as paprika, white wine, thyme and more, for plenty of flavor. You can use chicken thighs or chicken legs for this recipe but it is best to peel off the skin. Chicken skin does not crisp up in a slow cooker; instead it goes soggy, which is why most people prefer to remove it. You could use chicken breasts but they will require a shorter cooking time.
If you want to use different vegetables in this recipe that is fine. You might like to try rutabaga, zucchini, turnip, parsnips, pumpkin, or mushrooms. If you want to add anything soft like broccoli or cauliflower, add it two hours before the end of the cooking time, else it will become mushy.
This tasty meal is great for kids and grownups but be careful to remove the chicken bones when serving. You can shred any leftover chicken and use it in other chicken recipes. This is a winter warmer of a dish and you will love how the thyme, garlic, white wine and paprika add so much flavor to the braised poultry, and how tender the chicken comes out.
Chicken Thighs in White Wine with Winter Vegetables
Ingredients -
6 skinless bone-in chicken thighs
½ teaspoon black pepper
1 teaspoon paprika
1¼ teaspoons salt
2 minced garlic cloves
1 lb peeled, chopped potatoes
1 chopped onion
2 cups chopped peeled carrots
¼ cup chicken broth
¼ cup dry white wine
½ teaspoon dried thyme
Preparation:
Add the carrots, potatoes and onion to the crockpot, then sit the chicken pieces on top.
Whisk together the pepper, paprika, salt, garlic, broth, white wine and thyme and pour this over the chicken and vegetables.
Cover and cook on low for 6 hours or until the chicken is falling off the bones.
(Serves 4)
Crockpot Recipe Using Chicken Thighs
Photo Description:
Although braised chicken legs are not especially photogenic, you can still see how tempting and delicious the dish looks. Chicken thighs offer dark meat and they are not as lean as chicken breast, which means they stay juicy and delicious no matter how you cook them. When the chicken begins to come away from the bones, as you can see in the picture, the dish is ready to serve. This crockpot chicken thigh recipe is delicious with mashed potatoes or boiled white rice, and any leftovers will keep in the refrigerator for several days.
