RECIPES FOR CHICKEN THIGHS IN SLOW COOKER RECIPES
SLOW COOKER CHICKEN THIGHS RECIPE | BBC GOOD FOOD
Use just a few ingredients to create this no-fuss slow-cooker chicken thigh dish with a creamy honey and mustard sauce. Kids will love it – and grown-ups, too
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Total Time 4 hours 25 minutes
Prep Time 5 minutes
Cook Time 4 hours 20 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.
- Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.
Nutrition Facts : Calories 332 calories, FatContent 16 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 2 grams fiber, ProteinContent 35 grams protein, SodiumContent 0.9 milligram of sodium
SLOW-COOKER CHICKEN THIGHS RECIPE - FOOD NETWORK
Soy sauce, honey, garlic and ginger (along with the natural juices of the chicken) become irresistible sauce to serve over chicken thighs and rice. If you like a thicker sauce, simply add cornstarch at the end and cook a little longer.
Provided by Food Network Kitchen
Categories main-dish
Total Time 6 hours 55 minutes
Cook Time 10 minutes
Yield 6 to 12 servings
Number Of Ingredients 12
Steps:
- Coat the insert of a 6-quart slow cooker with cooking spray and add the chicken thighs. In a glass measuring cup, whisk together the honey, ketchup, soy sauce, oregano, pepper flakes, garlic and ginger and pour over the chicken. Cover and cook on low until the chicken is cooked through and tender, 5 to 6 hours. Turn off the heat, uncover and let rest for about 10 minutes before serving. The chicken and sauce can be served as-is or, for a thicker sauce, remove the chicken and set aside, covered, to keep warm, then turn the slow cooker to high. Stir the cornstarch and 2 tablespoons cold water together until it resembles heavy cream. Pour the mixture into the sauce, cover and cook until the sauce is thick and bubbling, about 30 minutes. (The mixture must come to a boil to activate the starch and thicken the sauce.) Return the chicken back to the sauce and heat the chicken through, about 5 minutes.
- Transfer the chicken and sauce to a platter, sprinkle with the sesame seeds and scallions and serve hot with rice.
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These sticky slow-cooker chicken thighs will be your weeknight dinner lifesaver. The sauce is filled with garlic and ginger and is perfect to spoon over rice.
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Meet your new favorite party dish! Sweet and smoky with just the right amount of spicy kick, these barbecue chicken thighs are a crowd pleaser that’ll make every host’s life a little bit easier. Here’s why this recipe is so good: First, thighs are the perfect cut of chicken for the slow cooker, because they contain more fat, which means they don’t dry out as easily as breasts. Second, the sauce is homemade—and homemade does not equal hard in this case. If you can chop an onion, you can make this sauce, and it is so worth it! We’ve made sure that there’s enough sauce to coat the chicken while it cooks, and some extra to add as a finishing touch, because let’s be real—it’s all about the sauce when barbecue’s on the menu!
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- Drain liquid from slow cooker; discard liquid. Pour reserved sauce over chicken; toss to coat. Increase to High heat setting. Cover; cook 15 to 20 minutes or until hot.
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Meet your new favorite party dish! Sweet and smoky with just the right amount of spicy kick, these barbecue chicken thighs are a crowd pleaser that’ll make every host’s life a little bit easier. Here’s why this recipe is so good: First, thighs are the perfect cut of chicken for the slow cooker, because they contain more fat, which means they don’t dry out as easily as breasts. Second, the sauce is homemade—and homemade does not equal hard in this case. If you can chop an onion, you can make this sauce, and it is so worth it! We’ve made sure that there’s enough sauce to coat the chicken while it cooks, and some extra to add as a finishing touch, because let’s be real—it’s all about the sauce when barbecue’s on the menu!
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