boneless skinless chicken thighs crock pot
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Chicken
Chicken is the most common type of poultry in the world.[1] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken”) and chicken eggs have become prevalent in numerous cuisines.
Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.[2]
The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.[3]
Honey-Garlic Slow Cooker Chicken Thighs
Ingredients
Directions
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Lay chicken thighs into the bottom of a 4-quart slow cooker.
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Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
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Cook on Low for 6 hours.
Nutrition Facts
Slow Cooker Chicken Thighs
Slow Cooker Chicken Thighs Recipe Ingredients
- 8 boneless skinless chicken thighs, trimmed (about 2.5 lbs)
- 1/3 cup ketchup
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 Tbsp sriracha
- 2 tsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp peeled and minced fresh ginger
- 2 tsp rice vinegar
- 2 Tbsp cornstarch + 2 Tbsp water
- Sliced green onions and sesame seeds, for garnish (optional)
How to Make Slow Cooker Thighs
- Place chicken thighs in a slow cooker (5 to 7 quart).
- Mix sauce ingredients: In a mixing bowl whisk together ketchup, honey, soy sauce, sriracha, sesame oil, garlic and ginger.
- Pour mixture evenly over chicken thighs in slow cooker.
How Long to Cook Chicken Thighs in Crock Pot
- Cover and cook boneless chicken thighs in crock pot on low heat until cooked through and tender, about 3 to 4 hours. Center of thighs should register 165°F.
- Transfer chicken to a serving plate, cover with foil to keep warm.
Thickening the Sauce for Chicken Thighs
- Pour juices from slow cooker into a medium saucepan (you should have 2 cups liquid), add vinegar. Heat over medium heat and bring to a simmer.
- Thicken with cornstarch slurry: Meanwhile in a small mixing bowl whisk together cornstarch with 2 Tbsp water until well blended. Pour mixture into sauce in skillet.
- Simmer sauce, whisking constantly for 1 minute.
- Pour thickened sauce over chicken (or baste over chicken) and garnish with green onions and sesame seeds if desired.
Helpful Tips and Variations
- Using bone-In chicken thighs: This recipe can also be made using bone-in chicken thighs if that’s what you have and you don’t want to remove bones. You’ll still want to use 8 thighs. Just remove the skin before adding to slow cooker, and increase cook time by about 30 minutes.
- Honey substitute: In a pinch if you are out of honey you can try brown sugar.
- Make sauce tangier: For more sour tangy flavor you can add more vinegar to taste.
- Make spicy or mild: The amount of sriracha can be adjusted to make them mild or more spicy.
- Cook time: Note that every slow cooker brand/model cooks a bit different. Some cook lower and some cook quite hot. It should take about 3 to 4 hours on low heat but if your slow cooker cooks very low you may need to increase time slightly.
- Be careful not to overcook too much or thighs will just fall apart and shred. But on the other hand cook at least to 165 °F in center for food safety.
- Don’t skip thickening sauce: Yes it’s an extra step we all want to skip but simmering and thickening the sauce on the stovetop with cornstarch is a must. It wouldn’t thicken properly in the slow cooker.
Easy Crock Pot BBQ Boneless Chicken Thighs
Ingredients
- 6-8 boneless, skinless chicken thighs
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/2 Tbsp butter FOR EACH THIGH
- 1 3/4 C BBQ sauce
- 1 tsp Worcestershire sauce
- 2 Tbsp dijon mustard
Instructions
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In a small bowl, combine salt, pepper, garlic powder and paprika. Rub on each chicken thigh. Place thighs in bottom of crock pot. Put 1/2 Tbsp pat of butter on each thigh.
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In a small bowl or measuring cup, mix BBQ sauce, mustard and Worcestershire sauce. Pour sauce over thighs.
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Cook on high 3-4 hours.
Another recipe :
Ingredients
Chicken:
- Chicken thighs in this recipe give maximum flavor while still keeping moist and tender. Boneless thighs make for easy serving.
- You can replace the thighs with breasts but be sure not to overcook them. I find chicken breasts don’t hold moisture as well so I often add a bit of chicken broth and shred them back into the sauce.
Sauce:
- Freshly grated ginger, and garlic add tons of flavor to this sauce while a scoop of brown sugar adds sweetness.
How to Make Slow Cooker Chicken Thighs
- Brown boneless skinless thighs and place in the bottom of a slow cooker/crockpot.
- Whisk the sauce ingredients together and pour over the chicken (see recipe below).
- Cook and enjoy!
How long to cook chicken thighs in the Crock Pot: These chicken thighs can be cooked on high for 2-3 hours or on low for 4-5 hours. High temperature is preferred with this recipe.
What to Serve with Crock Pot Chicken Thighs
This slow cooker chicken recipe is perfect served over fluffy rice (or brown rice). Spoon the chicken over rice, ladle some extra sauce over the top and garnish with sliced green onions and chopped cilantro.
As the sauce is slightly sweet I like to keep the sides fresh and simple like steamed broccoli, bok choy, snap peas or even steamed asparagus.
notes
nutrition information
Slow-Cooker Chicken Thighs
Ingredients
Directions :
- Coat the insert of a 6-quart slow cooker with cooking spray and add the chicken thighs. In a glass measuring cup, whisk together the honey, ketchup, soy sauce, oregano, pepper flakes, garlic and ginger and pour over the chicken. Cover and cook on low until the chicken is cooked through and tender, 5 to 6 hours. Turn off the heat, uncover and let rest for about 10 minutes before serving. The chicken and sauce can be served as-is or, for a thicker sauce, remove the chicken and set aside, covered, to keep warm, then turn the slow cooker to high. Stir the cornstarch and 2 tablespoons cold water together until it resembles heavy cream. Pour the mixture into the sauce, cover and cook until the sauce is thick and bubbling, about 30 minutes. (The mixture must come to a boil to activate the starch and thicken the sauce.) Return the chicken back to the sauce and heat the chicken through, about 5 minutes.
- Transfer the chicken and sauce to a platter, sprinkle with the sesame seeds and scallions and serve hot with rice.
Lemon Garlic Chicken Thighs
Ingredients
Add To The Slow Cooker
- 4 cloves garlic minced
- ¼ teaspoon salt
- 1 teaspoon dried basil
- ½ lemon zested; roughly 2 teaspoons
- ½ cup chicken stock
- 1 teaspoon chicken bouillion I recommend Better than Bouillon
- 2 tablespoons white wine
- 2 tablespoons unsalted butter cut into small cubes
- 1 ½ lb boneless skinless chicken thighs see note 1
30 Minutes Before Serving
- ½ lemon juiced; around 2 tablespoons
- parsley garnish
- lemon slices garnish
Instructions
2.
3.
Tips:
1- while this recipe is written for boneless skinless chicken thighs, you could easily swap in chicken breasts and adjust the cook time to 3-4 hours on low
2- You can add green beans or asparagus to the slow cooker 1 hour before serving. Scatter over the chicken (do not stir in), return the lid, and continue cooking for 1 hour.