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Chicken thighs in a crock pot

redthong Jan 25, 2009 12:54 PM

Any one have a good recipe for chicken thighs cooked in a crock pot?

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  1. c
    cleopatra999 RE: redthong Jan 25, 2009 01:10 PM

    I have not personally tried this one. But I saw it on Chef at Home and it looked really yummy....


    if you do try, please report back.

    1 Reply
    1. re: cleopatra999
      torty RE: cleopatra999 Jan 25, 2009 03:11 PM

      I have not tried that one but I can attest to the deliciousness of a very similar recipe that layers boneless skinless thighs ( or just skinless) with a ratio of one medium onion per 2 thighs. The thighs are salted and dredged in paprika.

    2. todao RE: redthong Jan 25, 2009 01:43 PM

      Prepare your favorite bouillabaisse recipe (minus the fish, of course) and pour it all into the crock pot. Skin and de-fat your chicken pieces, then brown them in a few tablespoons of oil. Lay the chicken pieces on top of the bouillabaisse sauce, deglaze the pan with a bit of dry white wine and pour that over the chicken, cook on low for 7 - 8 hours. (3 hours on high is enough but I don't like to cook it that fast)

      6 Replies
      1. re: todao
        alkapal RE: todao Jan 25, 2009 01:58 PM

        todao, your post takes me aback, as i know you know your cooking! but, saffron and fish stock sauce http://en.wikipedia.org/wiki/Bouillab... for chicken thighs? or are you talking about the veggies component only? what braising liquid is used?

        1. re: alkapal
          todao RE: alkapal Jan 25, 2009 03:30 PM

          Well, "bouillabaisse" was as close as I could come to describing the sauce base for slow cooking chicken in this fashion. The juices from the diced tomatoes and the white wine has always been enough liquid to do the job for me. The combined flavors of fennel, onion, saffron, thyme, bay leaf, and other ingredients common to a basic bouillabaisse (I like a bit of Cognac as a finishing touch sometimes) make for a nice meal that I sometimes serve very much like a bouillabaisse with a loaf of good crusty bread and a nice bottle of wine.
          I don't use the fish stock, of course, as you would when preparing a typical bouillabaisse. I might, however, substitute a bit of chicken stock if I needed more liquid.

          1. re: todao
            alkapal RE: todao Jan 25, 2009 03:47 PM

            todao, i agree that your recipe, as stated, would be a beautiful, rich chicken dish. yes!!! to the crusty french bread (where you could soak up that precious sauce....mmmmm!). query: how about a rouille, to go with? ;-) triple-yum!!!

            todao, what cognac do you use for cooking? would you ever use pernod in this dish, or in regular bouillabaisse? how about sherry in this dish, to take it on a trip to spain? ;-).

            do you have a good recipe for blanquette de veau? or tips?

            1. re: alkapal
              todao RE: alkapal Jan 25, 2009 07:23 PM

              I'm sorry to admit that I have never tried a rouille as an accompaniment for bouillabaisse. Shame on me ... but I think it would be quite nice and I'll have to include that at some point in the future.
              Believing that if you wouldn't drink it you shouldn't cook with it, I use either Courvoisier or Cointreau for cooking, depending on what I have on hand. I agree with your choice of a dry sherry to deglaze the pan and collect the fond for this version of chicken thighs in a crock pot.
              I would probably avoid Pernod because it becomes cloudy when mixed with water and I'd be concerned that it might cloud the sauce - I might risk it when I had only immediate family to judge the dish but it'd be too great a risk for me if I were preparing it for guests.
              I have a recipe for Blanquette de Veau but have never prepared it. So many recipes - so little time. I have notes on one of the ideas you expressed in a post a while back for infusing olive oil with garlic and fennel for dressing pasta. I think you served it with sausage. Gotta try that too.

              1. re: todao
                alkapal RE: todao Jan 26, 2009 03:51 AM

                i dressed some spaghetti with the infused oil, because i couldn't use fennel seeds in the spaghetti sauce. <long story....>

                i do like adding fennel to sauce, and to sausage. i whizz it up in a spice grinder <reserved coffee grinder> or mortar and pestle. but, i was prepping the meal in question without these devices. also, the handy chopper wouldn't cut it <ha!> as the chopped version wasn't nearly so fine as to be suitable for my brother-in-law with "seeds, nuts, small grainy particles" issues. et voila: mother of invention.

                also, it means you can hot infuse all sorts of herbs and spices, dress your dish (pasta, salad, etc.) and there is no "graininess" or "bits" or even much of any "coloration." e.g., think of infusing oil with parsley and dressing a tortellini salad. no green flecks of parsley sitting around.

                <and i understand sometimes you want the different herbs -- or spices --showing....but this is just another arrow in the cooking technique quiver.>

                1. re: alkapal
                  alkapal RE: alkapal Jul 7, 2009 06:26 AM

                  some chef visiting ming tsai on his simply ming show says that she uses a mustard-fennel whole spice combo in a spice grater for a lot of dishes. i thought that *would* be a good all-round seasoning on lots of dishes.


      2. alkapal RE: redthong Jan 25, 2009 02:00 PM

        i cannot wait to try this recipe for "thai chicken thighs" in the slow cooker. http://www.recipelink.com/mf/8/16619

        1. kchurchill5 RE: redthong Jan 25, 2009 07:28 PM

          I've done one similar, I coated in buttermilk and dijon and seasoning then flour then into the crock, lots of onions, carrots and potatoes, cooked slow all day then served with a seasoned rice. Also some wine and stock was added to the chicken when cooking. Similar I guess, Always good, never bad, very tender and tasty.

          1. j
            janniecooks RE: redthong Jan 26, 2009 02:57 AM

            here is my recipe for thai flavored chicken in the crockpot; I've posted it before on this board to at least one good review!

            Thai-flavored Chicken
            Makes 4 to 6 servings

            8 chicken thighs
            Salt and pepper
            ½ cup chicken broth
            ½ cup peanut butter
            4 teaspoons firmly packed light brown sugar
            1 tablespoon fish sauce
            1 tablespoon soy sauce
            1 to 3 teaspoons curry powder
            2 teaspoons minced ginger
            1 to 2 jalapenos, seeded and deveined, minced
            2 garlic cloves, minced
            ½ cup canned unsweetened coconut milk
            1 tablespoon fresh lime juice
            Fresh cilantro
            Chopped peanuts

            1. Remove skin from chicken thighs and sprinkle both sides with salt and pepper. Set aside.
            2. In a medium-size bowl, combine the chicken broth, peanut butter, brown sugar, fish sauce, soy sauce, curry powder, ginger, jalapenos and garlic. Mix well.
            3. Put the chicken thighs in the bottom of a slow cooker. Pour the sauce on top. Put the lid on the cooker and cook on low heat for 6 hours.
            4. During the last 20 minutes of cooking, stir in the coconut milk and the lime juice. Taste and adjust seasonings as needed.
            5. Serve chicken with the sauce over top of hot cooked rice and sprinkle with fresh chopped cilantro and peanuts.

            9 Replies
            1. re: janniecooks
              Val RE: janniecooks Mar 9, 2009 02:19 PM

              I'm going to make this again tomorrow...it's a very good recipe, jannie....but I want to put noodles with it instead of rice...should I try to do rice noodles or should I just use vermicelli? Thanks!

              1. re: Val
                janniecooks RE: Val Mar 9, 2009 03:24 PM

                I've only ever made rice to accompany it, not much of a noodle eater myself. But given the curry flavor I'd go with rice noodles.

                1. re: Val
                  chef chicklet RE: Val Mar 9, 2009 04:10 PM

                  ooo rice noodles Val! They are snap to make, and the sauce will be wonderful with them. Love rice noodles, get the wider ones...oh listen to me miss bossy pants!.

                  I have chicken thighs reserved for this recipe jc, just one question I got a lot of grief the last time I made chicken satay, and I made a peaunt sauce for dipping. I don't remember where I got it, but it was just tooooo much peanut butter. I was wondering how the peanut butter is, does it blend in, sort of become part of the sauce or is there a definite this is peanut butter moment. I would like to ease them into peanut sauce, I happen to love it myself.

                  1. re: chef chicklet
                    janniecooks RE: chef chicklet Mar 10, 2009 04:25 AM

                    The peanut butter in this sauce isn't too pronounced, not like a satay sauce. It blends in to become part of the sauce. If you haven't tried the recipe, first time use the recommended amount, I don't think you'll find it overwhelming.

                    1. re: janniecooks
                      jello RE: janniecooks Mar 10, 2010 11:06 AM

                      I really dislike chicken thighs/legs...would it be ok to make this with boneless, skinless breasts?

                      1. re: jello
                        janniecooks RE: jello Mar 10, 2010 01:07 PM

                        I suppose you could try, but I don't think boneless skinless chicken breasts are the best choice for crockpot cooking. If the recipe appeals to you, use the ingredients but make it like a curry on the stovetop.

                2. re: janniecooks
                  susanpmccoy RE: janniecooks Mar 14, 2010 10:22 AM

                  This is excellent! Used the oven since my crockpot broke-325 for 2 hours. Used heaping teaspoon of sambal oelek instead of jalapenos. Will be a go to recipe for now on--thanks!

                  1. re: janniecooks
                    emgerson RE: janniecooks May 24, 2010 11:29 PM

                    I thought that maybe people would like to have an opinion about the recipe ..
                    Well - it's yummy! it tastes a lot like a chicken satay - very delicious and easy to prepare just watch out for the jalapenos, I used less then one and had a really good kick!
                    Thanks for sharing this recipe, let us know if you've got more.
                    Emily x

                    1. re: janniecooks
                      Clavdia_Chauchat RE: janniecooks Mar 2, 2011 06:47 PM

                      I know this is an old thread but I made this tonight and it's very good. I'll definitely be making it again. I was short on time and made it in the oven (first at 350 and then 200). Next time I'll do the slow cooker. The sauce was delicious on raw sliced up cabbage--and I didn't even use the coconut milk. Next time!

                    2. j
                      jarona RE: redthong Mar 10, 2010 11:18 AM

                      Easy. Been doing this one for years. Place thighs in crockpot. Add a bag of lentils. Add enough water to cover the lentils and chicken--if you want you can use chicken stock instead of water. Throw in some pepper, salt (to your taste), fresh thyme and rosemary and add a bay leaf or two. Cover, put on low and walk away for the day. Hope this helps

                      1. m
                        MazDee RE: redthong Mar 10, 2010 05:07 PM

                        I make coq au vin in the crockpot with thighs, skin and bones included. I do the prep on the stove top, then dump it in the crockpot. Just marvelous, and I can cook the day before, refrigerate, reheat slowly in crockpot next day, and voila! Easy company dinner. I think my recipe is more or less Julia C from the old Mastering cookbook.

                        1. MandalayVA RE: redthong Mar 11, 2010 05:26 AM

                          I do a very simple dish called "taco stew" in my crockpot--a pack of chicken thighs (regular or skinless/boneless), a can of diced tomatoes with chiles, a can of black beans, and a packet of taco seasoning (I make my own so I'll put in three tablespoons). Four hours on low or two hours on high. My husband loves it.

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