Chicken has become one of the most popular meats around these days because it is cheaper than ever. Unfortunately, today’s chicken can be almost flavorless when simply roasted or fried.
Your best solution to the problem of tasteless chicken is the crockpot or slow cooker. By using a crockpot, you can save time and create chicken that is tasty, moist, and different. Not only can you save time, you can fill your home with the aroma of a delicious meal that your family will love.
To help you get started, we’ve collected some great recipes for the cheapest cut of chicken found in most supermarkets—the thighs. Best of all, these versatile recipes can work with other cuts of chicken, including the breasts and drumsticks, if you don’t have any thighs.
Honey–Garlic Slow Cooker Chicken Thighs
Ingredients
Ingredients | Amount |
Skinless and boneless
chicken thighs | Four |
Soy sauce | ½ cup |
Ketchup or tomato sauce | ½ cup |
Honey | ⅓ cup |
Minced garlic | Three cloves |
Dried basil | One teaspoon |
Time & Yield
Total Time | Six hours ten minutes |
Yield | Four servings, one thigh for each person |
Directions
Lay the chicken thighs at the bottom of the crockpot.
Mix the other ingredients.
Pour the other ingredients over the chicken.
Cook on low for six hours.
Directions
You can also watch the following video as reference.
Slow Cooker Chicken Thighs with Sauce
Ingredients
Ingredients | Amount |
Chicken thighs | Nine |
Hot pepper (Tabasco)
sauce | ⅛ to ½ teaspoon (depending on taste) |
Barbecue sauce | 1½ cups |
Honey | ½ cup |
Mustard | Two teaspoons |
Worcestershire sauce | Two teaspoons |
Black pepper | To taste |
Salt | One teaspoon |
Time & Yield
Total time | Four to five hours and 15 minutes |
Yield | Nine servings if each person eats one thigh |
Directions
Sprinkle the thighs with the salt and pepper.
Broil the thighs until each side is lightly browned.
Put the thighs in the bottom of the crockpot.
Mix the other ingredients together to form a sauce.
Pour the sauce over the chicken and stir—make sure the thighs are coated with it.
Cook on low for four to five hours or until the chicken is tender.
Directions
You can also watch the following video as reference.
Slow Cooker Chicken Thighs with Carrots and Potatoes
Ingredients
Ingredients | Amount |
Skinned chicken thighs | Six |
Paprika | One teaspoon |
Medium onion | One |
Medium-Sized or small
new potatoes | One pound (around four) |
Chicken broth | ¼ cup |
Dry white wine | ¼ cup |
Chopped baby carrots | Two cups |
Minced garlic | One teaspoon |
Dried thyme | ½ teaspoon |
Black pepper | ½ teaspoon |
Salt | 1½ teaspoon |
Time & Yield
Total Time | Six and a half hours |
Yield | Six servings |
Directions
Cut the onion into ¼-inch slices.
Cut the potatoes into ¼-inch slices.
Lightly grease the crockpot with shortening, cooking spray, or coconut oil.
Put the onion on the bottom of the crockpot.
Put the potatoes and carrots on top of the onion.
Mix the broth and wine with the garlic and thyme and half of the salt and pepper.
Pour the mixture over the vegetables.
Mix the paprika with the rest of the salt and pepper.
Rub the paprika, salt, and pepper onto the chicken.
Put the chicken on top of the vegetables.
Cook on low for six hours or until the chicken is cooked and vegetables are tender.
Note: If you do not like the idea of cooking with alcohol, you can substitute chicken or vegetable broth for the ¼ cup of dry white wine.
Directions
You can also watch the following video as reference.
Slow Cooker Chicken Thighs Casserole
Ingredients
Ingredients | Amount |
Chicken thighs | Two pounds bone in or 1½ pounds boneless |
Bay leaves | Two |
Black pepper | ¾ teaspoon |
Chicken stock or chicken broth | 1½ cups |
Diced tomatoes | One 12-ounce can |
Basmati long grain rice or wild rice | Two cups |
Finely chopped garlic | Four cloves |
Ground cinnamon | ¼ teaspoon |
Ground cumin | One teaspoon |
Large yellow onions | Two |
Olive oil | Two tablespoons |
Kosher salt or sea salt | Two teaspoons |
Time & Yield
Total Time | Two and a half hours |
Yield | Serves up to six depending on the number of thighs each person takes |
Directions
Sprinkle the salt on the chicken thighs, and leave them out to set.
Cut the onions into ¼-inch slices.
Heat the olive oil in a sauté pan on high.
When the oil is ready, add the onions, and cook them until lightly brown, stirring frequently.
When the onions are brown, lower the heat to medium, and add the cumin and cinnamon.
Cook for one minute.
Add the garlic, and cook for half a minute.
Put the onions and garlic on the bottom of the crockpot.
Do not clean the sauté pan. Instead, put the chicken thighs in it.
If you are using chicken thighs with skin, cook until the skin is well browned and the fat has run off. Then turn over and cook the skinless side until it is brown.
If you are using skinless chicken thighs, simply cook on each side until they are brown.
Pour the rice into the crockpot, and mix it with the onions.
Pour the diced tomatoes into the crockpot, and mix with the rice and onions.
Pour the stock or broth into the crockpot.
Mix the bay leaves and the pepper into the mixture.
Put the browned chicken into the crockpot. If you are using pieces with skin, make sure the skin side is on top.
Cook on high for two hours.
Fluff the rice before serving.
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