BARBECUE CHICKEN THIGHS IN CROCKPOT RECIPES
CROCK POT CHICKEN THIGHS RECIPE - FOOD.COM
Kim H. says "any additional seasonings that you can't cook without (me it's GARLIC) can be added". I found this recipe at Obesity Help. It was posted by Kim H. I have not tried this recipe, but I'm posting it for safe keeping. The recipe says to use one of the additions but I think a combo if not all would be so good.
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Place the chicken, liquid, and veggies in the crock pot.
- Mix in one of the additions.
- Cook on high for 4 hours or low for 6 hours.
Nutrition Facts : Calories 175.6, FatContent 4.2, SaturatedFatContent 0.9, CholesterolContent 57.6, SodiumContent 1144.1, CarbohydrateContent 13.1, FiberContent 1.2, SugarContent 4, ProteinContent 15.2
SLOW-COOKER LEMON PEPPER CHICKEN RECIPE - BETTYCROCKE…
Lemon and chicken is a flavor combination that truly never goes out of style. In this recipe, lemon juice and zest combine to create a luscious sauce that’s simply irresistible as a coating for savory chicken thighs. Prep the ingredients and you can leave the slow cooker to perform its magic. When the cook time is up, serve this slow-cooker lemon chicken over a bed of rice or steamed veggies for a memorable meal you’ll turn to time and again.
Provided by Betty Crocker Kitchens
Total Time 4 hours 0 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray.
- In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes. Repeat for remaining chicken.
- Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165°F).
- Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.
Nutrition Facts : Calories 240 , CarbohydrateContent 3 g, CholesterolContent 85 mg, FatContent 1 , FiberContent 0 g, ProteinContent 23 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 410 mg, SugarContent 0 g, TransFatContent 0 g
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