Crockpot Chicken Thigh Recipe: Classic with a Twist
Ingredients:
8 chicken thighs, bone-in and skin-on
1 onion, chopped
3 garlic cloves, minced
1/2 cup soy sauce
1/2 cup honey
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup vegetable oil
2 tbsp rice vinegar
1 tsp sesame oil
1 tsp ginger, grated
Salt and pepper, to taste
Instructions:
Season the chicken thighs with salt and pepper and brown them in a pan with some vegetable oil over medium-high heat. Transfer the chicken thighs to the crockpot.
In the same pan, sauté the onion and garlic until fragrant. Add the soy sauce, honey, ketchup, brown sugar, vegetable oil, rice vinegar, sesame oil, and ginger. Cook for a few minutes until the sauce thickens a bit.
Pour the sauce over the chicken thighs in the crockpot and stir until everything is well combined.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
Serve hot with some steamed rice and your favorite vegetables.
Crockpot Chicken Thigh Recipe: Mediterranean Style
Ingredients:
8 chicken thighs, bone-in and skin-on
1 onion, chopped
2 garlic cloves, minced
1 can diced tomatoes
1/2 cup chicken broth
1/2 cup pitted kalamata olives
1/4 cup capers
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp paprika
Salt and pepper, to taste
Instructions:
Season the chicken thighs with salt and pepper and brown them in a pan with some olive oil over medium-high heat. Transfer the chicken thighs to the crockpot.
In the same pan, sauté the onion and garlic until fragrant. Add the diced tomatoes, chicken broth, kalamata olives, capers, oregano, thyme, and paprika. Cook for a few minutes until the sauce thickens a bit.
Pour the sauce over the chicken thighs in the crockpot and stir until everything is well combined.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
Serve hot with some crusty bread and a side salad.
Crockpot Chicken Thigh Recipe: Thai Style
Ingredients:
8 chicken thighs, bone-in and skin-on
1 onion, chopped
3 garlic cloves, minced
1 can coconut milk
1/2 cup chicken broth
1/4 cup brown sugar
2 tbsp red curry paste
2 tbsp fish sauce
1 tbsp ginger, grated
1 tbsp lime juice
1 tsp turmeric
Salt and pepper, to taste
Instructions:
Season the chicken thighs with salt and pepper and brown them in a pan with some vegetable oil over medium-high heat. Transfer the chicken thighs to the crockpot.
In the same pan, sauté the onion and garlic until fragrant. Add the coconut milk, chicken broth, brown sugar, red curry paste, fish sauce, ginger, lime juice, and turmeric. Cook for a few minutes until the sauce thickens a bit.
Pour the sauce over the chicken thighs in the crockpot and stir until everything is well combined.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
Serve hot with some rice noodles and your favorite veggies.
Crockpot Chicken Thigh Recipe: BBQ Style
Ingredients:
8 chicken thighs, bone-in and skin-on
1 onion, chopped
3 garlic cloves, minced
1/2 cup BBQ sauce
1/4 cup honey
1/4 cup apple cider vinegar
1/4 cup tomato paste
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
Instructions:
Season the chicken thighs with salt and pepper and brown them in a pan with some vegetable oil over medium-high heat. Transfer the chicken thighs to the crockpot.
In the same pan, sauté the onion and garlic until fragrant. Add the BBQ sauce, honey, apple cider vinegar, tomato paste, smoked paprika, garlic powder, and onion powder. Cook for a few minutes until the sauce thickens a bit.
Pour the sauce over the chicken thighs in the crockpot and stir until everything is well combined.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
Serve hot with some cornbread and coleslaw.
Crockpot Chicken Thigh Recipe: Asian Style
Ingredients:
8 chicken thighs, bone-in and skin-on
1 onion, chopped
3 garlic cloves, minced
1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup honey
1/4 cup rice vinegar
1 tbsp sesame oil
1 tbsp ginger, grated
1 tsp Chinese five spice
Salt and pepper, to taste
Instructions:
Season the chicken thighs with salt and pepper and brown them in a pan with some vegetable oil over medium-high heat. Transfer the chicken thighs to the crockpot.
In the same pan, sauté the onion and garlic until fragrant. Add the hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, ginger, and Chinese five spice. Cook for a few minutes until the sauce thickens a bit.
Pour the sauce over the chicken thighs in the crockpot and stir until everything is well combined.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
Serve hot with some steamed rice and stir-fried veggies.
Conclusion:
Crockpot chicken thighs are a versatile and flavorful ingredient that can be used in a variety of dishes. From classic recipes with a twist to innovative creations that showcase the diversity of flavors, there’s something for everyone to enjoy. With these easy-to-follow recipes, you can create delicious meals that will impress even the most discerning foodies. So why not give them a try and experience the magic of crockpot cooking today!
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