Crock Pot Braised Chicken Thighs Recipes

CROCK POT BRAISED CHICKEN THIGHS

Steps:

• 1. Place onion in a lightly greased 6-quart round slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, the broth, and next 3 ingredients. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs, and arrange over vegetables.
• 2. Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked and tender.

CROCK POT BRAISED CHICKEN WITH VEGETABLES

Steps:

• Brush the inside of a 6-quart crock pot with melted butter.
• Place the onion slices in the bottom of the crock pot/slow cooker.
• Top with potato slices, carrots and peas.
• In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.
• In a small bowl mix together 1-1/2 teaspoons paprika, 1-2 teaspoons seasoned salt (or to taste) and black pepper to taste; rub on top of the skin on the chicken.
• Arrange the chicken pieces on top of the vegetables.
• Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

HONEY-GARLIC SLOW COOKER CHICKEN THIGHS

Steps:

• Lay chicken thighs into the bottom of a 4-quart slow cooker.
• Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
• Cook on Low for 6 hours.

CROCK POT CHICKEN THIGHS

Steps:

• Season chicken thighs with salt and black pepper to taste.
• Heat olive oil over medium-high in a 12" skillet. Cook 3-5 minutes until browned on each side.
• In a medium sized mixing bowl add ketchup, soy sauce, honey, dark brown sugar, ginger, sriracha and garlic. Whisk to combine.
• Add chicken thighs to a 6 quart slow cooker. Pour sauce over the chicken thighs.
• Cover the slow cooker and cook on high for 2-3 hours or until the chicken is fully cooked and the sauce has slightly thickened.
• When fully cooked sprinkle the top of the chicken with green onions and cilantro. Serve over rice.