PIONEER WOMAN SLOW COOKER CHICKEN THIGHS RECIPES

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SLOW COOKER CHICKEN AND BROCCOLI RECIPE | REE DRUMMO…



Slow Cooker Chicken and Broccoli Recipe | Ree Drummo… image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 4 hours 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 15

12 boneless, skinless chicken thighs, cut into chunks
Kosher salt and freshly ground black pepper
1 teaspoon five-spice powder 
2 cups low-sodium chicken stock 
1/2 cup low-sodium soy sauce 
2 tablespoons chopped fresh ginger
1 tablespoon sriracha 
4 cloves garlic, chopped 
2 teaspoons cornstarch 
1 teaspoon toasted sesame oil 
2 cups broccoli florets 
1 red bell pepper, coarsely chopped 
Cooked rice, for serving
4 scallions, sliced, for garnish 
Sesame seeds, for garnish

Steps:

  • Season the chicken chunks lightly with salt and pepper and put them in a slow cooker. Sprinkle over the five-spice powder. Stir together the stock, soy sauce, ginger, sriracha and garlic in a small bowl and pour over the chicken. Cover and cook on high for 3 1/2 hours.
  • After 3 1/2 hours, mix together the cornstarch with 2 tablespoons water in a small bowl. Stir it into the slow cooker along with the sesame oil. Add the broccoli and peppers, cover and continue cooking on high for 30 minutes. Taste the sauce and adjust the seasoning.
  • Serve over rice garnished with scallions and sesame seeds.

PAN-ROASTED CHICKEN THIGHS - THE PIONEER WOMAN



Pan-Roasted Chicken Thighs - The Pioneer Woman image

Chicken thighs are my life. Absolutely, positively my life.

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 10

6 whole Bone-In, Skin-On Chicken Thighs
Salt And Pepper, to taste
1 c. All-purpose Flour
6 tbsp. Olive Oil (more, If Needed)
1 whole Medium Onion, Finely Diced
5 cloves Garlic, Minced
1/2 c. White Wine
1 c. Chicken Broth
1 whole Large Lemon, Zested
Cooked Rice, For Serving

Steps:

  • Preheat the oven to 350 degrees. Heat the olive oil in an ovenproof skillet over medium heat. Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour. Add them, skin side down, to the pan and cook them, shaking and moving them around the pan, until the skin is golden, about 3 to 4 minutes. Turn them to the other side and cook for another couple of minutes, then remove them to a plate. If there is excess grease, pour off all but about 1/4 cup. Add the onions and garlic to the pan and stir to cook, about 3 minutes. Pour in the wine, then stir and let it reduce for 1 to 2 minutes. Add the broth, along with half the lemon zest. Cut the lemon in half and squeeze in the juice. Sprinkle in a little salt and pepper, and let it cook for 1 to 2 minutes, stirring continually. Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven. Let it cook in the oven for 15 minutes. Remove the lid, then spoon the sauce onto each chicken thigh. Continue cooking in the oven with the lid off for 15 minutes, making sure it doesn't get too brown.Stir the rest of the lemon zest with a little salt into the cooked rice. Serve the chicken with the rice, spooning sauce over the top.

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