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Chicken thighs in a crock pot

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

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

    http://www.foodtv.ca/recipes/recipede...

    if you do try, please report back.

    1 Reply
    1. re: cleopatra999

      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. 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

        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

          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

            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

              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

                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

                  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.

                  http://www.ming.com/simplyming/recipe...

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

        1. 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. 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

              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

                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

                  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

                    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

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

                      1. re: jello

                        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

                  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

                    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

                      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!