Let’s take a look at crockpot chicken thighs used in a simply easy chicken stew.
You are going to need:
Frozen chicken thighs boneless and skinless
Salt and Pepper
Bags of stew or “Caldo” vegetables (2 large)
To start, you are going to be using much of the same recipe as our basic slow-cooker chicken thighs.
Clean up your large crock pot, plug it in and set it on high. Dump your chicken thighs in the insert of the slow-cooker. We use generous amounts of onion and garlic powders to sprinkle on the frozen chicken. Use black pepper as you wish. While you can use salt, we usually wait until the very end to salt the food. This is up to you.
Here are the frozen chicken pieces in the pot:
Put the top on the chicken and let it cook for about 5 hours. Avoid lifting the top to “check” on your chicken dinner. About halfway through the fiver hours, we open the pot once to stir up and redistribute the meat. Then the top goes back on and stays on.
After 5 hours, you are going to add the stew vegetables. You may have the traditional package of frozen stew vegetables. However, in our stores, they sell what they call a “Caldo” mix. The pieces are larger and contain red potatoes, carrot slices, pearl onions, large cuts of celery and corn still on the cob. Frankly, we think these are better than the ordinary stew vegetables.
Open the top of the cooker and push the meat off to one side. Pour in the stew or Caldo vegetables on the other side. If you have corn-on-the-cob pieces, pull those out and lay them on the top of the rest of the mix. Here’s the picture of how we do it:
Once you have added the vegetables, cover and let cook another 2-3 hours. Time seems to vary based on the vegetables. When you are ready to serve, you can just scoop out the chicken and vegetables. Season to taste and enjoy. The finished product looks like this:
And, when your dog comes into the kitchen and wants to know where her portion is, the finished product looks like this:
This makes a good meal for when our family members are all coming in to dinner at different times. Turn the crockpot to “warm” and just let it all sit as needed. Enjoy your crockpot chicken thighs made into a delicious chicken stew.
By the way, how much do you know about the Potato?
We think of crockpot chicken thighs as a component. Not every meal that comes from your slow cooker must be a complete scoop-the-whole-thing-from-the-pot meal. One of the great things about a crockpot is that you can use it to do the “heavy” work of creating one component of your dinner. Then when it is time for dinner, you are ready to create a plate that just needs you to add some parts to the hot and completely-cooked chicken.
Our burritos and rice meal is one of these simple suppertimes.
First, prepare the most basic recipe for your chicken thighs. You’ll find our recipe at this link here. We suggest for this meal that you use boneless chicken thighs. We use the 3-pound frozen package.
For this recipe, you can toss in a package of pre-mixed taco seasoning or do what we do and add the following to your crockpot before you cook.
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
1 Tablespoon dried Cumin powder. (Use more or less to taste)
Stir the meat and seasonings. Put the top on the crockpot and slow cook the chicken as we mentioned in the recipe.
For the meal, you need the following for your family:
Jar of salsa
Box (or two) of Spanish Rice Mix.
About 25 minutes before you are ready to eat, start the Spanish Rice side dish. We use Zatarain rice, but you can do what you like. (Zat’s is not a sponsor of this site…we just had a boatload of it after a recent extreme couponing blitz at our house.) Here’s our pot of rice boiling away:
While the rice cooks, open up the crockpot, drain some of the liquid if you’d like and shred the chicken thighs. Don’t overdo this. Add one cup of your jarred salsa to the meat and stir. You can use more if you want more tomato flavor. Here’s our meat ready to be mixed with the salsa:
When the rice is done, set out the parts of your meal and let your family serve themselves. In our house, almost every meal is served buffet style. There’s a bunch of us and several eating styles- so this works best. Here’s one of the kids assembling her plate from all the parts:
Some people will roll up a burrito; some will eat the food with a fork with the tortilla on the side. Make it easy on yourself and let them eat these crockpot chicken thighs any way they’d like.
Enjoy your meal.
Learn more about burritos: Corn burrito
Katie is on the team at crockpotchickenthighs.com. Contact us by using the link above. Articles and posts contain affiliate links.
Guest post by: Linda Carol Wilson
Plug in that crockpot or slow cooker sitting in your cabinet, add some meat and veggies and you will have a delicious casserole for dinner. This is a great and inexpensive way to feed your family quickly in the evening or after church on Sunday. Try my recipe for Ground Beef-Veggie Casserole for meat and assorted vegetables all in a tomato soup base. Add a bagged salad and you have an easy meal. If you and your family prefer chicken, or for another crockpot meal later in the week, try my Chicken and Rice Casserole. You have a grain and meat in one dish. Add some green beans or other vegetable and another easy meal is served. For the meat and potatoes family, make the Ham and Scalloped Potatoes recipe at the end of this article. Add a green vegetable or a salad and there is another easy family meal ready to eat!
GROUND BEEF-VEGGIE CASSEROLE
1 1/2 lbs lean ground beef, lightly browned and drained
2 large potatoes, sliced
3 carrots, sliced
1 pkg (10-oz) frozen peas, partially thawed
3 medium onions, sliced
2 stalks of celery sliced
1 can (approx 10-oz) tomato soup
1 soup can of water
In the crockpot or slow cooker layer the potatoes, carrots, peas, onions and celery, in that order. Lightly season each layer with salt and pepper as desired. Layer the browned beef over the celery. In a bowl, mix the soup and water together with a whisk until smooth. Pour the soup mixture over the ground beef. Place the lid on the cooker and cook on low setting 6 to 8 hours or on the high setting 3 to 4 hours. Stir occasionally.
CHICKEN AND RICE CASSEROLE
4 large chicken breasts
1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
1 can cream of mushroom soup, undiluted
1/2 cup diced celery
1 cup minute rice
In a crockpot or slowcooker combine the 3 types of soup, and the rice. Place the chicken on top of the rice/soup mixture. Add the celery over the chicken. Place lid on cooker and cook on high for 3 hours or on low for 4 to 5 hours.
Yield: 4 servings.
HAM AND SCALLOPED POTATOES
6 slices of ham
8 to 10 potatoes, peeled & thinly sliced
2 onions, peeled & thinly sliced
salt and freshly ground black pepper to taste
1 cup grated Cheddar or American cheese
1 can cream of celery soup
Place half of the ham slices in the crockpot or slow cooker, layer with half the potatoes and half the onions. Sprinkle with some salt and freshly ground black pepper. Top with the grated cheese. Repeat with the remaining halves. Spoon the undiluted cream of celery soup over the top. Sprinkle paprika over all. Place lid on cooker and cook on low setting 8 to 10 hours or on high approximately 4 hours.
For more of Linda’s slow cooker or crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com
She also shares her large collection of old fashion recipes on another blog at http://grandmasvintagerecipes.blogspot.com
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson
Here’s some more video about another way to prepare chicken thighs:
Guest post by Christine Szalay Kudra
(Editor’s Note: We’re pleased to provide this guest post to crockpot chicken thighs. Thanks!)
Crockpot chicken recipes can come in a number of different varieties and what many people find is that each dish has the potential for becoming some of the best meals around. However, from time to time you might find that your chicken is rubbery, dry or in some cases still raw. How you handle the chicken in the Crockpot will determine your overall success.
Take a moment to think about some of the delicious choices you have. Perhaps the most difficult to make it the chicken and rice dish. This is because the rice will suck up the moisture of the dish and can leave your chicken from being less than perfect. A good way to avoid this is this is by cooking the rice before you toss it into the mix. Just take about a cup of the liquid from the Crockpot and then make your rice on the stove. When it is done, blend it into you slow cooker and you will find it has the same overall effect, but still tastes remarkable.
Another thing you will want to take into consideration is that sometimes the chicken will not cook as quickly as you want it to, so you increase the heat. This can have two drawbacks. The first is it almost always will cause your chicken to become very rubbery and the second is that you can still end up with raw chicken. Despite what you might have read, only some Crockpot chicken recipes can actually have an increased level of heat used to speed up the cooking time.
Along with this, you will want to keep in mind that flavor will be essential as well. While many recipes will call for water, in most cases you will find that a chicken stock will have better results. By doing this, you should find that you are pleased with the enhanced flavor and it is far above the other choices you have had. You may also find that this creates the perfect dish that will leave your entire family is certain to love.
To aid this process along, you will want to be sure to cut your meat to cuts that are about 1 inch cubed. This will help them to cook evenly and reduce the chances of having raw meat mixed in with your fully cooked choices. Best of all, you will notice a difference in flavor by going in this method as well.
Crockpot chicken recipes can lead to the perfect dish and leave you enjoying the meals that are there before you. Just be sure to take your time to keep the basics in mind and all should turn out perfectly.
There are a number of delicious crockpot recipes that you can find on our website. No matter if you are looking for beef or crockpot chicken recipes there will certainly be a number of different delicious choices you can choose from, as well as tips on how to make the best dishes.
The Best Crockpot Recipes Start With Our Recipes – BestCrockpotRecipes.net
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
Let us make the most basic crockpot chicken thighs recipe.
Start with a package of fresh thighs. Why are we focusing on just this piece of chicken in a crockpot? Simple: thigh meat is sturdy and holds up well under slow cooking. The finished dinner you pull out of the pot consists of solid pieces of meat. They look good and are moist and juicy.
White meat, such as chicken breasts, tend to fall apart in a crock pot. That is a good if you are going to make something such as pulled-chicken sandwiches. We will do that recipe for you later.
Take the chicken thighs from the package and give them a good rinse. You can trim off any excess fat with kitchen scissors or a knife.
Decide which types of seasoning you would like to use. Why not try garlic powder, onion powder, salt, pepper, paprika, or chili powder? Dig around in your spice cabinet in your kitchen and you will find that the list gets bigger. Experiment with flavors and spices until you get the ones you like best. If you are in a hurry, use some of the pre-mixed rubs or spice shakers. We often use the Grill Mates seasonings/rubs that come in a jar. They are quick use- and no- you are not limited to using theses spices on an outdoor grill. By the way, that is not a commercial nor are they paying us to promote this stuff. It is just what we actually use.
We usually use generous amounts of seasoning as sometimes a crockpot can mellow or soften flavors. Lay some of the chicken thighs down in a layer in your crockpot then sprinkle on your spices. Then build another layer. Repeat this process until you use up all the meat.
Put the lid on your slow cooker and set the temperature on the low setting. Avoid the temptation to lift the lid and mess with the chicken. When you raise the lid, you add cooking time as all that heat escapes. Just let it sit in there with the top on and be patient.
About five to six hours later, you will have tender and flavorful meat that you can serve with a variety of side dishes.
Have fun experimenting with crockpot chicken thighs. This is a fun, easy and low-hassle way to cook for your family. What a great meal!