Chicken thighs have long been loved by many, not only as part of a whole chicken, but also as a separately cooked dish. They are tender, juicy, with a pronounced meat taste. And if they are still good to put out, bake, fry with the right spices, it turns out just an amazing dish. If desired, you can make a more dietary option - steam. All these features are provided by such a modern kitchen gadget as a slow cooker.
Basic principles for cooking chicken thighs in a slow cooker
You can use chicken thighs, separating them from the carcass, or purchase a ready-made kit. Chicken legs are often used - these are undivided thighs and chicken legs. They are easy to cut, set aside the shins for another dish, and prepare the thighs in a slow cooker according to one of the proposed recipes.
The chicken thigh is a rather massive part, usually one thigh is enough per serving. Therefore, for a family dinner or a feast, it is easy to calculate how many parts you need to take, counting them by the number of people.
Before cooking, the meat needs to be washed, dried. Often it is pre-marinated in a particular sauce - usually before frying. If you plan to stew, then you can not pickle, since during cooking the meat is soaked in sauce or gravy.
Then the thighs are placed in a multicooker bowl with seasonings and additional ingredients - most often these are vegetables - and are switched on to the appropriate mode.
Chicken thighs in a slow cooker can be cooked on the program Frying, Stewing, Stew, Baking, Steaming and others.
Fragrant tenderness: chicken thighs in a slow cooker
This is a simple recipe for making chicken in a slow cooker very simple. No preliminary frying, pickling, no operations other than slicing onions. Even it can be put by halving the onion in two, although it is better to chop - there will be more juice. If you need to add the amount of sauce, we adjust the dish by adding sour cream, cream or just some water to the slow cooker.
Ingredients
• 5 chicken thighs
• Large onion
• One bay leaf
• A spoon of vegetable oil
• Freshly ground black pepper
• Dry greens of dill
• Salt
• A pair of spoons of water.
Cooking method
Wash the hips, dry, put the bowl of the crock-pot.
Onion, peeling, chop arbitrarily.
Put vegetables to the meat.
Salt, pepper, pour in oil, add dry greens.
Mix everything, put a bay leaf under the bottom, flatten.
Add water.
Turn Extinguishing mode on for an hour.
If desired, you can put vegetables on the upper grill - a side dish will be ready immediately.
Sour cream-garlic chicken thighs in a slow cooker
If you need a lot, a lot of tasty sauce, in which tender chicken is bathed - take more sour cream and season the meat with seasonings. An interesting choice of mode for this dish.
Ingredients
• Chicken thighs - five pieces
• Large onion
• Large carrot
• Two to three garlic cloves
• Seasonings - curry for golden color, different types of pepper to taste, suneli hops or other set of favorite spices
• A glass of sour cream
• Salt
• Water
• Cooking oil.
Cooking method
Wash the meat, pat dry with a napkin.
Pour the oil into the bowl of the multicooker, put the meat and hold in the Frying mode for 10 minutes
Peel and dice the onion.
Chopped peeled carrots with slices, straws or a cube.
Turn the meat over, fall asleep with vegetables, turn on the Frying mode again for 10 minutes.
You can fry it all just in a pan and then put it in a slow cooker.
Cut the garlic into plastics and put in the meat.
Add spices, salt, put sour cream, add water so that the chicken is buried in the sauce.
Turn on the regime Porridge, Milk porridge or just Braise for 40 minutes.
An abundance of sauce involves serving with a side dish such as rice, mashed potatoes or just with fresh bread.
Baked chicken thighs in a slow cooker
The most delicious chicken thighs are undoubtedly baked. They retain juiciness and at the same time have a crispy crust. To make the inside delicious as well as the outside, you need to cook the right marinade.
Ingredients
• 4 chicken thighs
• garlic clove
• A pinch of coriander
• Allspice - a few peas
• Soy sauce - 2-3 tablespoons
• Honey - a tablespoon
• Mustard seeds - pinch
• Ground hot pepper - to taste
• If necessary - salt
• Vegetable oil - 1-2 tablespoons.
Cooking method
Rinse and dry the meat.
Garlic crush. Mix with the rest of the ingredients, grind a little, so that honey and soy sauce form a single mixture.
It should be a liquid substance with floating seasonings.
Immerse the meat in it and put it in the cool for half an hour.
Then put in a slow cooker and turn on the Baking mode - it is suitable, as it turns out, not only for the test!
After 20 minutes, check the condition of the meat. It should begin to brown on all sides. You can flip and re-enable the same program. According to the state of the thighs, decide how much more time to add - the same or more.
When the dish is ready, serve with vegetables.
Chicken thighs in a multivark in Lecho sauce
For this recipe you will need a ready-made lecho - vegetable stew mixture, where housewives usually put onions, bell peppers, tomatoes, and sometimes carrots. You can pre-cook this hot salad if you don’t have one ready-made or one in store. Why combine vegetables with oil, salt, spices and stew for half an hour. When cooking with chicken thighs, vegetable tastes and aromas infiltrate meat, and the dish can be used as an independent or with a side dish.
Ingredients
• Chicken thighs - three pieces
• A spoon of frying oil
• A glass of lecho
• A pair of chives
• A spoonful of adjika or salsa sauce or other hot sauce
• Salt as needed
• Fresh parsley, dill.
Cooking method
Chop the garlic and coat them with meat.
Fry the garlic thighs on both sides in oil in a frying pan or in a slow cooker under the Roast, Baking mode.
In a bowl of a multicooker, pour meat into the lecho, into which hot sauce is added.
Set the Extinguishing program to 30 minutes.
Serve sprinkled with chopped herbs, with rice or just with bread.
Chicken thighs in a slow cooker with potatoes
Braised or baked potatoes with meat is a favorite recipe. You can cook it in a multi-cooker. The plus is that you can use a minimum of fat or oil, and the dish will be juicy, tender.
Ingredients
• 4 chicken thighs
• 4 medium potatoes
• Large onion
• A spoon of vegetable oil
• Salt
• Black ground pepper, bay leaf
• Glass of water.
Cooking method
Prepare the thighs - rinse, dry.
Fry in a slow cooker on one side in oil. Flip over.
Onion cut into half rings, diced potatoes.
Salt the meat, pepper, put a bay leaf.
Put onions and potatoes on top, pour in water.
Turn on the Baking mode, if you want a more baked dish, or the Stew mode - if you need a stew of potatoes with meat. The time is 40 minutes.
At the end of time, let stand for five minutes and serve as an independent dish, to it - fresh or canned vegetables.
A festive dish - stuffed chicken thighs in a slow cooker
For minced meat, you can use chicken meat, minced with onions and spices, as well as various other products. This option is with mushrooms, very expressive in taste and aromatic qualities. You can serve this dish as a cold appetizer, cut into slices. And you can as the main hot.
Ingredients
• Chicken thighs - according to the number of participants in the feast, if planned for hot
• 1-2 medium mushrooms for each thigh - champignons, chanterelles, mushrooms
• Onion at the rate of one onion per four thighs
• Seasoning for chicken or a mixture of peppers or other to taste
• Salt
• A glass of kefir
• A couple of spoons of vegetable oil
• Another onion for the marinade.
Thighs need to be prepared - remove the stone. To do this, it would be nice to have wire cutters in the kitchen. It is necessary to cut the meat along where the bone comes closest to the surface. It is good to free it and cut it off from two cartilages with wire cutters. To simplify the problem, buying hips already without a bone. You can remove the bone by cutting along with the cartilage, but then it will be more difficult to shape.
Cook the marinade - add the finely chopped onion, salt and add the meat to the kefir.
For half an hour, while the meat is pickled, cook the minced meat.
Chop the onion, chop the mushrooms - fresh or frozen.
Fry onions and mushrooms under a lid in oil. Add salt.
Pull the meat from the marinade, put a spoonful of cooled minced meat in each recess where the bone was - you can deepen the recess with a knife.
Put the thighs in a slow cooker with a spoon of oil, sprinkle with spices.
Turn on Baking for 40 minutes. The hips should be well browned. If this does not happen, add time.
Tricks and secrets of cooking chicken thighs in a slow cooker
- It is often recommended to fry the thighs to give a golden crust. At the same time, they need to be turned over carefully so that the skin does not come off. This can occur when the meat is not sufficiently dried.
- If you wish, you can completely free the hips from the skin - it will be both more convenient and more dietary. True, such a crispy crust will not work. But to extinguish - a great option.
- A real find for meat, especially pre-marinated - Baking mode. It allows you to evenly bake meat from all sides and warm it inside until fully cooked. Therefore, when cooking chicken thighs in a slow cooker, it makes sense to experiment with this program.
Different multicookers have a different set of modes and other characteristics. Therefore, all recommendations on cooking time need to be adapted for yourself. In any case, the chicken thighs will be ready for an hour. And if pre-fried, forty minutes is enough.
