Slow Cooker Catalina Chicken Thighs Recipe2022-09-07
- Yield: 6
- 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
This information is per serving.
Saturated Fat2.9 g
Trans Fat0 g
Unsaturated Fat0.7 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
Deliciously juicy and tender chicken thighs for your whole family to enjoy. This is a tried-and-true family favorite that can be made in six hours or less!
What is Catalina Chicken?
Catalina Chicken is a slow cooker dish made with Catalina sauce, which is a type of barbecue sauce. The sauce is typically mixed with mayonnaise, ketchup, and lemon juice.
The dish was invented in Southern California in the 1940s by George Germon and Jasper White. They were looking for a way to use up leftover chicken from their restaurant, Le Pavillon.
The dish is traditionally served over rice or noodles and garnished with parsley. It can also be served atop biscuits or toast points as an appetizer or hors d’oeuvre.
The Secret to Cooking Tender and Flavorful Chicken Thighs
This is a recipe for cooking chicken thighs in a slow cooker. The secret to making the chicken tender and flavorful is to use the Catalina dressing mix, which contains sugar, salt, onion powder, garlic powder, dried parsley flakes, paprika, and dried oregano.
I have found this to be a very effective recipe for cooking chicken thighs in a slow cooker.
Slow Cooker Catalina Chicken Thighs Recipe
- 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
Grease 6-quart (6 L) slow cooker with nonstick cooking spray.
In a medium mixing bowl, combine Catalina dressing, soup mix, and red pepper flakes. Stir well.
Place chicken thighs in greased cooker. Pour the Catalina mixture over.
Cover the pot and cook on a low-heat setting for 5-6 hours.
In a small mixing bowl, combine cornstarch and water. Mix until the cornstarch has dissolved completely.
Open the lid and pour the cornstarch mixture over the chicken. Stir well. Recover the cooker and cook for a further 15-20 minutes.
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.