Braised Chicken Thighs With Carrots and Potatoes Recipe

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Braised Chicken Thighs With Carrots and Potatoes
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  1. Place onion in a lightly greased 6-quart cooker; top with potatoes and carrots.
  2. In a bowl, combine 3/4 teaspoon salt, 1/4 teaspoons pepper, broth, and the next 3 ingredients; pour broth mixture over potatoes.
  3. Combine the paprika and remaining salt and pepper; rub evenly over chicken thighs; arrange thighs over vegetables.
  4. Cover and cook on LOW for 8 hours or until chicken and vegetables are tender.
  5. Garnish with lemon slices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 120.31 Kcal (504 kJ)
Calories from fat 0.55 Kcal
% Daily Value*
Total Fat 0.06g 0%
Sodium 728mg 30%
Potassium 534.22mg 11%
Total Carbs 26.09g 9%
Sugars 8.29g 33%
Dietary Fiber 5.53g 22%
Protein 2.81g 6%
Vitamin C 6.3mg 11%
Vitamin A 1.7mg 55%
Iron 1.8mg 10%
Calcium 60.1mg 6%
Amount Per 100 g
Calories 58.39 Kcal (244 kJ)
Calories from fat 0.27 Kcal
% Daily Value*
Total Fat 0.03g 0%
Sodium 353.3mg 30%
Potassium 259.26mg 11%
Total Carbs 12.66g 9%
Sugars 4.02g 33%
Dietary Fiber 2.69g 22%
Protein 1.36g 6%
Vitamin C 3.1mg 11%
Vitamin A 0.8mg 55%
Iron 0.9mg 10%
Calcium 29.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
  • 3

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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