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Chicken Thighs and a Crock Pot

18 years ago

I've got chicken thighs defrosting and don't feel like cooking tonight. So I was thinking about crock potting them tomorrow. They are boneless skinless, and all I can come up with is BBQ :) I have some egg noodles that I would like to serve with them. I really can't stand cooked fruits (I love them raw, though!!), or the sweet sauces, either. Maybe a red sauce?? Any ideas???? Thanks!!! Christy

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Comments (3)

Terri_PacNW
18 years ago
Sure cook them in marinara...serve over noodles with a liberal sprinkling of Parm or even Mozz or other melty cheese.
Lars
18 years ago
I made chicken thighs this week, but I started with 8 thighs with bones and skin (plus the vegetables), and I poached them so that I could get good stock. After the meat was done, I let it cool for a bit and then returned the bones and skin back to the pot to let the stock cook a bit longer. This time I added some Sichuan peppercorns (in a wire mesh tea ball), but I'm not sure how much it affected the flavor. Anyway, on Monday I made a soup with wide Dutch egg noodles and mushrooms. It turned out to be one of the best chicken soups I've made yet. I made a roux with half butter and half olive oil plus some whole wheat flour. I then added some minced onion, black pepper, dried thyme, and minced garlic to that before adding the chopped mushrooms. After that all cooked together, I added some white wine (Sauvignon Blanc) and then the chicken stock. I boiled the noodles separately and added them in at the end with the chicken meat and adjusted for salt by adding a bit of mushroom soup base, which really intensified the mushroom flavor. It was very good reheated as well. I go through quite a few mushrooms every week - probably at least two dozen large sized one.

I like chicken with spinach and mushrooms also, and I plan to make a chicken spinach dish with some of the leftover meat that I haven't used yet.

Lars
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Stew pot is actually closer, Linda. The style we currently call "Dutch oven" is a flat-bottomed kettle with a lid added. And is, of course, with its heavy, heat-holding design, ideal for stewing. Kettles originally were round bottomed (and some had legs), designed primarily to be hung over an open fire; either from a tripod or a crane. They did not have lids. There was a point, measured in gallons, where a kettle became a cauldren, but I misremember it right now. Thirteen comes to mind, but don't take that to the bank. Dutch ovens, of course, had three legs and a deeply recessed lid so you could put coals both under and on top, to provide even, dry heat. They were used on the hearth, not in the firebox. In the first quarter of the 19th century, "portable" cast iron stoves became popular. Initially kettles were still used by removing an eye and setting the pot right in the hole, over the open fire. Eventually they began modifying the pieces, flattening the bottom and adding a domed lid. A chicken fryer has a somewhat different configuration; being relatively wide for it's height (for stability), and with sidewalls that slope more sharply than those of a skillet. Chicken fryers, too, have domed lids; many of which are of the self-basting type. Now, if you really want to know about hearth trivia, ask me nicely and I'll tell you were the term "hob nobbing" comes from.
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Comments (41)
Stacy hit the nail on the head : " With new babies and other little ones, we are lucky to get Spaghetti'o's for supper LOL. Add to that we have one,two or three little ones added to DH and I in our queen sized bed every night so understand about the sleep deprevation. " Drake is teething like crazy and was vax'd Thursday and won't go to anyone else and won't play in his exersaucer or on the floor, he has to have momma. That's why I needed a recipe for a whole chicken in the crockpot, I didn't have the time to take it apart, and didn't want to use the oven. Thanks for the recipes, ya'll. Changeling, it's ok. It wasn't entirely you, and I forgive you anyway. I just don't cook the way I used to. It's exactly like Stacy said, some nights I'm lucky to get a can of anything opened for supper. I simply don't have the time or sanity to prepare an elaborate meal. And the forum has changed since I first started posting here, not saying that's bad, just saying that I haven't been able to keep up with the changes because of the direction I've gone with my life. Lyra had it right, too - I come here to visit old friends more than to post about what sides might go with apricot-chili pork loin. I don't have the opportunity to drop in often because of my two little ones. If I'm AWOL, it's because of them. : P
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We've made this several times. It's really good! You can even throw in frozen breasts! I suggest a little extra liquid (water or broth). The biscuits take about an hour to brown in there. You can add sm diced carrots and or frozen peas too.
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Hi handy jemdandy, Even with a regular crockpot (which one wouldn't consider using as suggested), what with the heating unit being somewhat below the pot, and the pot having a thick wall and all, and being fairly high to the rim ... one'd have to turn the thing on quite a long time before need in order to achieve the warmth that you suggest ... ... or so it seems to me. With my old crock, that didn't work on "low" and on "high" took about 48 hours all told to soften the veggies ... one'd have to turn it on a day (or two?) ahead, I think, to achieve anything like that level of warmth at the point of contact. just thinkin. additional thinkin ... guys don't sit, do they? Oh, right - as I've said for years - civilized guys sit down to pee. Or, as a former parishioner lady, who had a husband and a couple of boys, said years ago ... it they weren't going to sit to pee - they cleaned the bathroom. She (a fairly heavy smoker, died about three years ago - that's right: lung cancer). ole joyful
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denise8101214
18 years ago
In the crock pot, with celery, onions, carrots, potatoes, a can of diced tomatoes? throw in some spinach at the end?

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