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Chicken Thighs and a Crock Pot

16 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
16 years ago
Sure cook them in marinara...serve over noodles with a liberal sprinkling of Parm or even Mozz or other melty cheese.
Lars
16 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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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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I make sweet and sour chicken in the crockpot all the time. I don't think it will necessarily be a flop. Here are some tips for success - use all thighs or a mix of breasts and thighs--not the super-size breasts. Brown the meat first before putting in the crockpot. Don't cook for 8-10 hours, cook on low for 4-5 hours. I always start the dish on high til it gets up to temp and then turn down to low. Do not put the green peppers in the crockpot, green peppers turn bitter when slow cooked. Saute the green peppers in some canola or soy oil and add them before serving the chicken. Don't add the cornstarch at the start. When the chicken is done, take it out and add the cornstarch to thicken the sauce. I usually pour all the sauce ingredients of the crockpot into my braising pan to thicken with cornstarch. Then I add the chicken back in and serve the whole dish from the braising pan--I like it for presentation. I serve over brown rice--yum! These tips work with all my crockpot chicken recipes--moroccan chicken and chicken cacciatore too. I get raves when I serve these dishes to guests, which is something I wasn't expecting for me preparing meat dishes since I am usually vegetarian when cooking for myself. The tips came from the Cooks Illustrated/America's Test Kitchen Cover and Bake Cookbook. Good luck, and report back how it worked.
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I just found this one and it looks like a good one Slow Cooker Ritz Chicken A creamy slow cooker chicken dish with a buttery Ritz cracker coating. 5 minPrep Time 8 hrCook Time 8 hr, 5Total Time Ingredients 10 3/4 ounce can cream of chicken soup 1 pint sour cream 1 1/2 cups crushed Ritz crackers 1/2 cup butter, melted 4 to 6 boneless skinless chicken breasts Instructions Combine the soup and sour cream in a bowl and set aside. In another bowl mix together crackers crumbs and melted butter. Place chicken in a slow cooker that has been sprayed lightly with non stick cooking spray. Spoon the soup/sour cream mixture over the chicken and then sprinkle with the Ritz cracker topping. Cover and cook on low for 7 to 8 hours, or cook on high for 4 to 5 hours. Serve over mashed potatoes. http://www.sixsistersstuff.com/recipe/2015/05/slow-cooker-ritz-chicken/
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denise8101214
16 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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