Slow Cooker Chicken Thighs
2024-03-02- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 2:55 h
- Ready In: 3:05 h
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Nutritional Info
This information is per serving.
-
Calories
236 -
Carbohydrates
0.1 g -
Cholesterol
107 mg -
Fat
12.3 g -
Fiber
0 g -
Protein
29.3 g -
Saturated Fat
3.4 g -
Serving Size
1 -
Sodium
99 mg -
Sugar
9 g -
Trans Fat
4.7 g -
Unsaturated Fat
2.8 g -
Potassium
269 mg
Slow cooker chicken thighs. Cook up tender and flavorful chicken thighs for a satisfying meal. Try out our mouth-watering recipe and enjoy the ultimate comfort food at home.
How to Make Chicken Thighs in a Slow Cooker
Slow cooker chicken thighs are a convenient and delicious meal option for busy days. To start, gather your ingredients including boneless skinless chicken thighs, honey, ketchup, and low-sodium soy sauce.
Begin by placing the chicken thighs in the slow cooker. In a separate bowl, mix the honey, ketchup, and soy sauce to create a flavorful sauce. Pour the sauce over the chicken thighs, ensuring they are evenly coated.
Set the slow cooker to the desired cooking time and temperature. Cooking low for 6-8 hours or high for 3-4 hours will result in tender and juicy chicken thighs.
The flavors will meld together as the chicken cooks, creating a mouth-watering aroma in your kitchen. The honey adds a touch of sweetness, while the soy sauce provides a savory umami flavor.
Once the chicken thighs are cooked through and tender, serve them hot with your favorite sides. This chicken thigh recipe will surely become a family favorite for its simplicity and delicious taste.
Can I Use Chicken Breasts Instead of Chicken Thighs?
When considering whether to use chicken breasts instead of chicken thighs in a slow cooker recipe, there are a few factors to keep in mind.
Chicken breasts are leaner than thighs, which means they can dry out more easily during the slow cooking process. To prevent this, you may want to adjust the cooking time or add extra liquid to the recipe to keep the chicken breasts moist and tender.
Another consideration is the flavor profile. Chicken thighs are known for their richer, more robust flavor compared to chicken breasts. If you decide to use chicken breasts instead, you may want to season them more generously or add ingredients with bolder flavors to enhance the taste.
Additionally, chicken breasts and thighs have slightly different cooking times due to their varying thickness. Be mindful of this difference and adjust the cooking time accordingly to ensure that the chicken breasts are cooked through properly.
Ultimately, while you can substitute chicken breasts for thighs in a slow cooker recipe, it’s important to make adjustments to account for the differences in texture, flavor, and cooking time. Experimenting with both options can help you determine which one you prefer for your slow cooker dishes.
Chicken Thighs Serving Options
For serving options with slow cooker chicken thighs, consider pairing them with a variety of sides to create a well-rounded meal. One popular option is to serve the chicken thighs over a bed of fluffy white rice, allowing the savory sauce to soak into the grains for a flavorful bite.
Another delicious serving idea is to shred the cooked chicken thighs and use them as a filling for tacos or burritos. Top them with fresh salsa, guacamole, and a sprinkle of cheese for a Tex-Mex twist.
For a lighter option, chop the chicken thighs and toss them with a mix of crisp lettuce, cherry tomatoes, and a zesty vinaigrette to create a refreshing salad.
If you’re looking for a heartier meal, serve the chicken thighs alongside roasted vegetables like carrots, potatoes, and Brussels sprouts. The tender chicken pairs perfectly with the caramelized flavors of the roasted veggies.
Experiment with different serving options to find your favorite way to enjoy these flavorful slow cooker chicken thighs.
How to Store Leftovers
When it comes to storing leftover slow cooker chicken thighs, proper handling is key to maintaining freshness and flavor. After enjoying your delicious meal, allow any leftovers to cool to room temperature before transferring them to airtight containers. This helps prevent bacterial growth and keeps the chicken safe to eat.
For optimal storage, refrigerate the leftovers within two hours of cooking. Place the airtight containers in the refrigerator, where the chicken thighs can be safely stored for up to 4 days. If you plan to keep them longer, consider freezing the leftovers.
To freeze, portion the chicken thighs into individual servings or larger batches, depending on your future meal plans. Wrap the portions tightly in plastic wrap or aluminum foil before placing them in freezer-safe bags or containers. Properly stored, the chicken thighs can last in the freezer for up to 2-3 months without compromising taste or quality.
When ready to enjoy the leftovers, thaw them overnight in the refrigerator or use the defrost setting on your microwave. Reheat the chicken thighs thoroughly until they reach an internal temperature of 165°F to ensure they are safe to eat. By following these storage tips, you can savor your slow cooker chicken thighs for future meals with ease.
Slow Cooker Chicken Thighs
This yummy sauce is made from soy sauce, honey, garlic, and ginger, along with the yummy juices from the chicken. It’s perfect for pouring over chicken and rice. If you want it thicker, just add some cornstarch and cook a bit more.
Ingredients
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Method
Step 1
To get started, spray the inside of a big slow cooker with cooking spray. Then, put some chicken thighs in it. Next, mix together honey, ketchup, soy sauce, oregano, pepper flakes, garlic, and ginger in a glass measuring cup. Pour this mixture over the chicken.
Step 2
Put the lid on and let it cook on low heat for 5 to 6 hours until the chicken is fully cooked and soft.
Step 3
Let the chicken cool down for 10 minutes before eating. You can eat the chicken and sauce as it is, or if you want a thicker sauce, take out the chicken and keep it warm while you turn the slow cooker to high.
Step 4
Mix the cornstarch and 2 tablespoons of cold water together until it looks like heavy cream. Then, pour it into the sauce and cover it. Let it cook for about 30 minutes until the sauce gets thick and starts bubbling. This happens when the mixture boils and activates the starch to thicken the sauce.
Step 5
Add the chicken back to the sauce and cook it for 5 minutes until it is heated through. Put the chicken and sauce on a big plate, then add sesame seeds and scallions. Eat it with rice while it's still warm.