Chicken has become one of the most popular meats around these days because it is cheaper than ever. Unfortunately, today’s chicken can be almost flavorless when simply roasted or fried.

Your best solution to the problem of tasteless chicken is the crockpot or slow cooker. By using a crockpot, you can save time and create chicken that is tasty, moist, and different. Not only can you save time, you can fill your home with the aroma of a delicious meal that your family will love.

To help you get started, we’ve collected some great recipes for the cheapest cut of chicken found in most supermarkets—the thighs. Best of all, these versatile recipes can work with other cuts of chicken, including the breasts and drumsticks, if you don’t have any thighs.

Honey–Garlic Slow Cooker Chicken Thighs

Ingredients

Ingredients

Amount

Skinless and boneless chicken thighs   

Four

Soy sauce

½ cup

Ketchup or tomato sauce

½ cup

Honey

⅓ cup

Minced garlic

Three cloves

Dried basil

One teaspoon

Time & Yield

Total Time

Six hours ten minutes

Yield

Four servings, one thigh for each person

Directions

  1. Lay the chicken thighs at the bottom of the crockpot.

  2. Mix the other ingredients.

  3. Pour the other ingredients over the chicken.

  4. Cook on low for six hours.

Directions

You can also watch the following video as reference.

Slow Cooker Chicken Thighs with Sauce

Ingredients

Ingredients

Amount

Chicken thighs

Nine

Hot pepper (Tabasco) sauce    

⅛ to ½ teaspoon (depending on taste)

Barbecue sauce

1½ cups

Honey

½ cup

Mustard

Two teaspoons

Worcestershire sauce

Two teaspoons

Black pepper

To taste

Salt

One teaspoon

Time & Yield

Total time

Four to five hours and 15 minutes

Yield

Nine servings if each person eats one thigh

Directions

  1. Sprinkle the thighs with the salt and pepper.

  2. Broil the thighs until each side is lightly browned.

  3. Put the thighs in the bottom of the crockpot.

  4. Mix the other ingredients together to form a sauce.

  5. Pour the sauce over the chicken and stir—make sure the thighs are coated with it.

  6. Cook on low for four to five hours or until the chicken is tender.

Directions

You can also watch the following video as reference.

Slow Cooker Chicken Thighs with Carrots and Potatoes

Ingredients

Ingredients

Amount

Skinned chicken thighs

Six

Paprika

One teaspoon

Medium onion

One

Medium-Sized or small new potatoes  

One pound (around four) 

Chicken broth

¼ cup

Dry white wine

¼ cup

Chopped baby carrots

Two cups

Minced garlic

One teaspoon

Dried thyme

½ teaspoon

Black pepper

½ teaspoon

Salt

1½ teaspoon

Time & Yield

Total Time

Six and a half hours

Yield

Six servings

Directions

  1. Cut the onion into ¼-inch slices.

  2. Cut the potatoes into ¼-inch slices.

  3. Lightly grease the crockpot with shortening, cooking spray, or coconut oil.

  4. Put the onion on the bottom of the crockpot.

  5. Put the potatoes and carrots on top of the onion.

  6. Mix the broth and wine with the garlic and thyme and half of the salt and pepper.

  7. Pour the mixture over the vegetables.

  8. Mix the paprika with the rest of the salt and pepper.

  9. Rub the paprika, salt, and pepper onto the chicken.

  10. Put the chicken on top of the vegetables.

  11. Cook on low for six hours or until the chicken is cooked and vegetables are tender.

Note: If you do not like the idea of cooking with alcohol, you can substitute chicken or vegetable broth for the ¼ cup of dry white wine.

Directions

You can also watch the following video as reference.

Slow Cooker Chicken Thighs Casserole

Ingredients

Ingredients

Amount

Chicken thighs

Two pounds bone in or 1½ pounds boneless

Bay leaves

Two

Black pepper

¾ teaspoon

Chicken stock or chicken broth

1½ cups

Diced tomatoes

One 12-ounce can

Basmati long grain rice or wild rice

Two cups

Finely chopped garlic

Four cloves

Ground cinnamon

¼ teaspoon

Ground cumin

One teaspoon

Large yellow onions

Two

Olive oil

Two tablespoons

Kosher salt or sea salt

Two teaspoons

Time & Yield

Total Time

Two and a half hours

Yield

Serves up to six depending on the number of thighs each person takes

Directions

  1. Sprinkle the salt on the chicken thighs, and leave them out to set.

  2. Cut the onions into ¼-inch slices.

  3. Heat the olive oil in a sauté pan on high.

  4. When the oil is ready, add the onions, and cook them until lightly brown, stirring frequently.

  5. When the onions are brown, lower the heat to medium, and add the cumin and cinnamon.

  6. Cook for one minute.

  7. Add the garlic, and cook for half a minute.

  8. Put the onions and garlic on the bottom of the crockpot.

  9. Do not clean the sauté pan. Instead, put the chicken thighs in it.

  10. If you are using chicken thighs with skin, cook until the skin is well browned and the fat has run off. Then turn over and cook the skinless side until it is brown.

  11. If you are using skinless chicken thighs, simply cook on each side until they are brown.

  12. Pour the rice into the crockpot, and mix it with the onions.

  13. Pour the diced tomatoes into the crockpot, and mix with the rice and onions.

  14. Pour the stock or broth into the crockpot.

  15. Mix the bay leaves and the pepper into the mixture.

  16. Put the browned chicken into the crockpot. If you are using pieces with skin, make sure the skin side is on top.

  17. Cook on high for two hours.

  18. Fluff the rice before serving.

ANY IDEAS ABOUT THIS TOPIC?

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  • MaryJul.28 23:45
    Heads up- that casserole recipe is tasty but did not work out per the instructions! This is not a set it and forget it type of recipe or your rice may come out really uneven like mine did. Also two hours wasn't nearly long enough we are on hour 3 and it's still not done. And I've probably added 4 more cups of liquid! The flavor is really good but the rice is taking forever to cook.
  • GloryAug.8 17:31
    @ : Probably because the rice is a type that should be rinsed before cooking to remove the starch. I have found a lot of recipes omit this detail and it makes a big difference.
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