InstructionsReset

1. Trim any excess fat from the chicken thighs and pat dry with paper towels.
2. In a medium bowl combine the chicken thighs with paprika, salt, and pepper until evenly coated. Set aside while preparing the vegetables.
3. Cut all the baby potatoes in half then chop the red onion and mince the garlic.
4. Place the potatoes, carrots, onion, and garlic in the bottom of a 5-6 quart oval slow cooker.
5. Heat a pan over medium-high heat, then add the oil. When the oil is heated, brown the chicken thighs in the pan, about 3-4 minutes per side. Do not overcrowd the chicken or the chicken will steam and not brown. Cook in batches if necessary.
6. Place browned chicken thighs on top of the vegetables then pour in chicken broth.
7. Cook on low for 8 hours, or high for 4 hours.
8. Remove chicken, potatoes, and carrots from the slow cooker onto serving dishes.
9. Mix cornstarch and water together to make a slurry and add to the slow cooker. Turn the slow cooker on high to thicken broth into gravy. Season with salt and pepper to taste.