Slow Cooker Catalina Chicken Thighs Recipe
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6 servings
- Servings: 6
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(3 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
-
Serving Size
1 -
Calories
153.2 -
Fat
5.3 g -
Saturated Fat
2.9 g -
Polyunsaturated Fat
0.7 g -
Cholesterol
57.3 mg -
Sodium
713.6 mg -
Potassium
193.9 mg -
Carbohydrate
9.1 g -
Fiber
0.3 g -
Sugars
0.0 g -
Protein
13.8 g
Slow cooker Catalina chicken thighs recipe. Bone-in chicken thighs with spices and Catalina dressing cooked in a slow cooker. Serve it with cooked rice, pasta, or mashed potatoes. You may also like Crock Pot Honey-Garlic Chicken Thighs
Slow Cooker Catalina Chicken Thighs Recipe
Ingredients
- 1 cup (250 ml) Catalina dressing
- 1 packet dry onion soup mix
- 1/2 teaspoon red pepper flakes
- 6 bone-in and skin-on chicken thighs
- 1½ tablespoons cornstarch
- 1½ tablespoons water
- cooked broccoli florets, to serve
Method
Step 1
Grease 6-quart (6 L) slow cooker with nonstick cooking spray.
Step 2
In a medium mixing bowl, combine Catalina dressing, soup mix, and red pepper flakes. Stir well.
Step 3
Place chicken thighs to greased cooker. Pour Catalina mixture over.
Step 4
Cover the pot and cook on low-heat setting for 5-6 hours.
Step 5
In a small mixing bowl, combine cornstarch and water. Mix until cornstarch has been dissolved completely.
Step 6
Open the lid and pour the cornstarch mixture over the chicken. Stir well. Recover the cooker and cook for a further 15-20 minutes.
Step 7
Turn off the crock pot and open the lid. Transfer cooked chicken thighs to a serving plate. Pour the liquid over. Serve with cooked broccoli florets.
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