SLOW COOKER CURRY CHICKEN THIGHS RECIPES

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SLOW COOKER THAI CHICKEN CURRY RECIPE - BBC GOOD FOOD



Slow cooker Thai chicken curry recipe - BBC Good Food image

Don't slave over a hot stove – our no-fuss Thai chicken curry is quick to prepare, then let your slow cooker do the work. Serve with rice and Thai basil

Provided by Elena Silcock

Categories     Dinner, Main course

Prep Time 10 minutes

Cook Time 8 hours

Yield 4

Number Of Ingredients 10

3 tbsp Thai green curry paste
400ml coconut milk
800g skinless and boneless chicken thighs, halved
1 aubergine, chopped
2 fresh lemongrass stalks, sliced
thumbsized piece root ginger, sliced
6 lime leaves
1 tbsp brown sugar
1 tbsp fish sauce
cooked rice and fresh Thai basil leaves

Steps:

  • Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat.
  • Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
  • Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
  • Serve with rice and Thai basil scattered over.

Nutrition Facts : Calories 473 calories, FatContent 25 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 5 grams fiber, ProteinContent 49 grams protein, SodiumContent 1.6 milligram of sodium

SLOW COOKER CHICKEN THIGHS RECIPE | BBC GOOD FOOD



Slow cooker chicken thighs recipe | BBC Good Food image

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

1 tbsp butter
8 chicken thighs (or fillets if you prefer)
8 spring onions, cut into lengths
150ml chicken stock
1 tbsp Dijon mustard
2 tbsp honey
2 tbsp double cream or crème fraîche
100g frozen peas

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

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