pioneer woman slow cooker chicken thighs
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Chicken as food
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]
Slow Cooker Chicken and Broccoli
Ingredients
Directions
- Season the chicken chunks lightly with salt and pepper and put them in a slow cooker. Sprinkle over the five-spice powder. Stir together the stock, soy sauce, ginger, sriracha and garlic in a small bowl and pour over the chicken. Cover and cook on high for 3 1/2 hours.
- After 3 1/2 hours, mix together the cornstarch with 2 tablespoons water in a small bowl. Stir it into the slow cooker along with the sesame oil. Add the broccoli and peppers, cover and continue cooking on high for 30 minutes. Taste the sauce and adjust the seasoning.
- Serve over rice garnished with scallions and sesame seeds.
Slow-Cooker Rotisserie Chicken
Ingredients
- 1 3 ½- to 4-pound chicken, giblets removed and discarded
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon sweet paprika
- 1 tablespoon light brown sugar
- 2 teaspoons garlic powder
- 2 tablespoons olive oil (optional)
Directions
- Create a makeshift rack for your chicken by crumbling foil into a long snake, then loosely wrapping it into a coil. Place in bottom of a 4-quart Crock-Pot.
- Pat the chicken dry with paper towels and season well with salt and pepper.
- Mix together paprika, brown sugar, and garlic powder in a small bowl, then rub all over the chicken. If you want, truss the chickens legs together with kitchen twine (this will keep the bird more neatly together, but won’t change anything about flavor or cooking time).
- Place chicken breast-side up on the foil coil. Cook on high for 2 ½ to 3 ½ hours or low for 4 to 5 hours, until juices run clear and an instant-read thermometer inserted into thickest part of the thigh reads 165°F.
- If you like your chicken skin crispy (duh!) transfer it to a sheet pan, drizzle with the olive oil, then broil on high for 4 minutes. Remove chicken to a cutting board. Let chicken rest for at least 10 minutes, then carve.
Crockpot BBQ Chicken Thighs
Ingredients
- 1 Tablespoon Smoked Paprika
- 1 teaspoon Dry Mustard
- 1 teaspoon Ground Cumin
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ¼ teaspoons Cayenne Pepper
- 8 Bone In Chicken Thighs
- 1-½ cup BBQ Sauce, divided
Preparation
Mix salt and pepper along with other spices in a small bowl.
Place chicken thighs in the crockpot and pour the spices over top. Pour 1 cup of bbq sauce on the thighs and spread with a basting brush. Place the lid of the crockpot and cook on high for 2 hours or low for 4 hours.
After cooking, preheat the broiler of oven. Line a cookie sheet with aluminum foil.
Carefully place the chicken thighs on the foil in a single layer. Use a basting brush to spread the remaining bbq sauce on the chicken. Place the chicken thighs on the center rack in the oven. Broil until the sauce starts to bubble and caramelize. This should take about 5 minutes. Serve!
Notes:
• I like to make these with either the skin off or on the chicken thighs. This is definitely your preference. The chicken thighs skin is really easy to pull off.
• I like to use G Hughes Sugar free BBQ sauce but you can use whichever one is your favorite.
• The broiler instructions for this recipe is definitely optional if you are pressed for time.
• The maximum I ever cook chicken in the crock pot is 4 hours on low. Any longer and the chicken becomes dry.
Nutrition per serving (1 chicken thigh): Calories: 180kcal, Carbohydrates: 4g, Protein: 22g, Fat: 8g, Saturated Fat: 2g, Fiber: 0g, Sugar: 0g
When should I put potatoes in slow cooker?
They take a while so I put them in right at the beginning. I even use them whole as “trivets” when cooking corned beef brisket inside. That works quite well to keep it out of the liquid below and they soak up all that wonderful juice. They’re the favorite part of the dish almost in that case. For chicken carrots and potatoes they go in right away too.
Another recipe :
Ingredients
- 2 lbs chicken thighs or small boneless skinless breasts
- 2 tbsp poultry seasoning
- 1 pinch salt and pepper
- 3 red potatoes quartered
- 1 c carrots baby
- 1 c chicken broth
Instructions
-
Add chicken thighs in a single layer, season with poultry seasoning and salt and pepper. Add potatoes and carrots into pot and pour broth over everything.
-
Cook on low for 4 hours or until meat is cooked thru and vegetables are tender.
Why I Love These Slow Cooker Chicken Thighs
Quite a few years ago, we shared our original lemon chicken recipe. In that recipe, we brown chicken thighs on the stove, and then finish them in the oven.
This recipe takes our original with all the herby lemony goodness and adapts it for the slow cooker.
The first time we made this recipe, I knew it would taste good, but I honestly didn’t know that it was going to be as tender or as mouth-watering. The slow cooker does magical things to chicken thighs. Let’s walk through how to make them.
Crock pot Creamy Ranch Chicken Recipe
INGREDIENTS
- Chicken Breasts
- Potatoes
- Baby carrots
- Dry ranch dressing mix – Try our Homemade Ranch Dressing Mix
- Cream of chicken soup
- Milk
INSTRUCTIONS
-
In a small bowl, whisk together the cream of chicken soup, milk and ranch dressing mixing.
-
Place the chicken, potatoes and carrots in the crock pot. Pour the sauce over the top of these ingredients in the crock pot.
-
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
-
Serve the chicken, potatoes and carrots with the sauce poured over the top. Enjoy!
RECIPE NOTES
*Refrigerate the leftovers in an air tight container for up to 5 days.
*You can also use 3 regular carrots (peeled and cut into large pieces) instead of the baby carrots if you prefer.
*Any cream soup would work great in this recipe instead of the cream of chicken soup.
How to store
Put leftovers inside an airtight container. Place in the fridge up to 5 days.
How to reheat
You can reheat individual servings in the microwave for 60 seconds or until heated through. If the sauce separates, just whisk it until creamy.
This is great for lunch later in the week. We all fight over who gets the leftovers. It really is that delicious.
Make this a freezer meal.
You can make this ahead of time so all you have to do is toss and go in the crock pot.
Put the chicken in a freezer bag. Then mix together the sauce and pour in the bag over the chicken.
Freeze until ready to cook. Do not add the potatoes and carrots until you are ready to put in the slow cooker.
More recipe :
Ingredients
Directions
-
Halve onion lengthwise, and cut into ¼-inch-thick slices. Cut potatoes into ¼-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.
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Combine broth, next 3 ingredients, ¾ tsp. salt, and ¼ tsp. pepper. Pour over vegetables.
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Combine paprika and remaining ½ tsp. salt and ¼ tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.
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Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.
Do you have to brown chicken before putting in Crockpot?
No, but some prefer to. It is true that if you lightly brown the outsides it will maintain more moisture inside your meat than if you didn’t (typically). In this case though it is sitting in plenty of liquid so it won’t dry out. If you like a little texture on the outside then by all means add that extra step if you think you’ll prefer it.
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