Slow Cooker Chicken Thighs Recipe
- Yield: 3
- Servings: 3
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
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Slow cooker chicken thighs recipe. Chicken thighs with Worcestershire sauce and creamy chicken soup cooked in the slow cooker.
You may also like Chicken and Mashed Potato Stew:
Slow Cooker Chicken and Mashed Potato Stew Recipe
The mounds of cheesy mashed potatoes that top this hearty stew are extremely delicious.
Makes 4 servings
Ingredients: 1 pound (480 g) boneless and skinless chicken breasts or thighs, cut into cubes, 1 cup (250 ml) low-sodium fat-free chicken broth, 2/3 cup (160 ml) chopped yellow onion, 2/3 cup (160 ml) chopped carrots, 2/3 cup (160 ml) chopped fresh celery, 2/3 cup (160 ml) sliced fresh mushrooms, 1/2 teaspoon dried rosemary leaves, 1/2 teaspoon dried thyme leaves, 1/2 cup (125 ml) frozen peas, thawed, 1 tablespoon (15 ml) cornstarch, 3-4 tablespoons (45-60 ml) cold water, salt and freshly ground black pepper, to taste, 2 cups (500 ml) Real Mashed Potatoes (see recipe below), 1 egg yolk, 1/2 cup (125 ml) shredded Cheddar cheese, 2 tablespoons unsalted butter, melted
Instructions: In 6-quart (6 L) slow cooker, combine cubed chicken, chicken broth, onion, carrots, celery, mushrooms, and herbs. Mix well. Cover slow cooker and cook on low-heat setting for 6-8 hours.
Open cooker and stir in thawed peas, then increase heat to high, cover and cook for further 10 minutes. Stir in combined cornstarch and water, stirring 2-3 times, then season to taste with salt and black pepper.
Meanwhile, make Real Mashed Potatoes, stirring in egg yolk and shredded Cheddar cheese. Spoon potato mixture into 4 mounds on a lightly greased cookie sheet, cover and refrigerate until chilled, for about 30 minutes.
Preheat the oven to 425º F (210º C). Drizzle potato mixture with melted butter. Bake in preheated oven until browned, for about 15 minutes. Top bowls chicken stew with baked cheesy potatoes. Serve hot.
Real Mashed Potatoes Recipe
Use half of the amount to make this chicken stew.
Makes 6 servings
Ingredients: 2 pounds (1 kg) Idaho potatoes, peeled and cooked, warm, 1/3 cup (80 ml) 2% low-fat milk, 1/3 cup (80 ml) sour cream, 2 tablespoons (30 ml) unsalted butter, salt and freshly ground black pepper, to taste
Instructions: In a large mixing bowl, beat cooked potatoes until smooth, stirring milk, sour cream, and butter. Add salt and black pepper to taste and stir well.
Slow Cooker Chicken Thighs Recipe
- 6 skinned, bone-in chicken thighs
- 1½ teaspoons paprika
- 10¾ oz (325 ml) can cream of chicken soup
- 2 tablespoons all-purpose flour
- 1½ cups shredded Cheddar cheese
- 1½ teaspoons Worcestershire sauce
- salt and freshly ground black pepper, to taste
- chopped fresh parsley, for garnish
Lightly grease the slow cooker with nonstick cooking spray.
Season chicken thighs with paprika. Place in the greased pot, then pout in chicken soup.
Cover slow cooker and cook on high-heat setting for 3-4 hours or until chicken is cooked through.
Open the lid. Using the slotted spoon, remove from the slow cooker. Transfer to a serving plate.
Stir all-purpose flour into the cooking liquid until flour dissolved completely. Add shredded Cheddar cheese and stir until cheese is melted. Add Worcestershire sauce and mix until well combined. Season sauce with salt and black pepper.
Spoon the sauce over the cooked the chicken. Garnish with chopped fresh parsley and serve over the cooked quinoa.