SLOW-COOKER BARBECUE CHICKEN THIGHS - BETTYCROCKER.COM
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!
Provided by Betty Crocker Kitchens
Total Time 4 hours 20 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Spray round 4-quart slow cooker with cooking spray.
- In 2-quart saucepan, heat oil over medium heat. Add onion; cook 4 to 6 minutes or until softened.
- Add garlic, chili powder and pepper flakes; cook and stir 1 minute. Add ketchup, brown sugar, molasses, vinegar, Worcestershire sauce and mustard; heat to boiling. Reduce heat to low; simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat. Add 1/2 cup of the sauce to slow cooker; cover and refrigerate remaining sauce.
- Season chicken with salt; added to slow cooker. Toss chicken with sauce in slow cooker to coat. Cover; cook on Low heat setting 3 hours and 30 minutes to 4 hours or until chicken is cooked through (at least 165°F).
- 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.
Nutrition Facts : Calories 340 , CarbohydrateContent 18 g, CholesterolContent 190 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 42 g, SaturatedFatContent 3 g, ServingSize 2 Thighs, SodiumContent 960 mg, SugarContent 14 g, TransFatContent 0 g
ULTIMATE SLOW COOKER LEMON CHICKEN THIGHS
This is our favorite slow cooker chicken recipe! See how we make ultra tender lemon chicken in our slow cooker with a lemony chicken gravy. So delicious and thanks to a crock pot, most of the time for this recipe is hands-off! We make a simple lemony gravy for the chicken. This happens in the same skillet the chicken is browned in before being added to the slow cooker and saved for when the chicken is done cooking. At the end of cooking, there will be just over 2 cups of chicken broth in the bottom of the slow cooker — some of this is rendered fat, which we prefer to remove. After skimming most of the fat from the broth, you are left with a flavorful chicken broth. For serving, combine this broth with the lemon gravy. It’s delicious. Add as many chicken pieces (thighs or breast) that will fit in one layer at the bottom of your slow cooker. They can be quite snug — as they cook, they reduce in size.
Provided by Adam and Joanne Gallagher
Total Time 6 hours 5 minutes
Prep Time 5 minutes
Cook Time 6 hours 0 minutes
Yield Makes 6 to 8 chicken thighs
Number Of Ingredients 10
Steps:
- Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, 1/4 teaspoon of salt and 2 teaspoons of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub.
- In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside. Note: Both the chicken and lemon-chicken stock mixture can be prepared up to one day in advance. Cover both and keep in the refrigerator.
- Heat remaining teaspoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the chicken, skin-side down, and cook 3 to 5 minutes or until the skin has turned golden brown and some fat has rendered.
- Transfer the browned chicken to a slow cooker and arrange in one layer with the skin facing up. Cover with lid then cook on LOW for 5 to 6 hours or until the chicken is cooked through. Save the skillet with drippings for making the sauce.
- Remove all but 2 tablespoons of fat from the skillet used to brown the chicken. If there is not enough fat, add butter so that 2 tablespoons of fat are in the pan.
- Place over medium heat until hot then whisk in the flour. Continue to whisk until the flour and fat turn into a smooth paste and look medium blonde in color; about 1 minute. Pour in the lemon juice-stock mixture and whisk until smooth.
- Bring the sauce to a low simmer. As it simmers, it thickens and becomes glossy. Transfer to a jar or measuring jug and refrigerate for when the chicken is cooked.
- When the chicken is done, it will be sitting in an inch or so of cooking liquid and rendered fat. Transfer the chicken to a plate then skim as much fat from the liquid as possible. There should be almost 2 cups of liquid left in the slow cooker.
- Warm the lemon gravy made earlier then add the lemon gravy to the slow cooker and stir until blended. Place the chicken thighs back into the slow cooker for serving or serve with the gravy drizzled on top.
Nutrition Facts : ServingSize 1 thigh, Calories 252, ProteinContent 23 g, CarbohydrateContent 2 g, FiberContent 0 g, SugarContent 0 g, FatContent 16 g, SaturatedFatContent 4 g, CholesterolContent 133 mg, SodiumContent 313 mg
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