Crockpotasianchickenthighs Recipes

CROCK POT ASIAN CHICKEN THIGHS

Steps:

• Place all ingredients, except green onions and cashews, in a crock pot.
• Cover and cook on low for 7 to 8 hours, or 4 hours on high.
• Remove chicken to a serving platter and top with green onions and cashews.

CROCK POT ORIENTAL CHICKEN THIGHS

Steps:

• Stack chicken thighs in crock pot sprayed with nonstick cooking spray.
• Combine olive oil, water, brown sugar, orange juice, ketchup, vinegar, garlic, red pepper, and five spice powder; pour over chicken thighs.
• Cover and cook on low 5-6 hours.
• Combine cornstarch and water; add to crock pot and stir.
• Cook on high 30 minutes or until thickened.
• Serve over rice and top with green onions.

SLOW-COOKER CHICKEN THIGHS

Steps:

• Coat the insert of a 6-quart slow cooker with cooking spray and add the chicken thighs. In a glass measuring cup, whisk together the honey, ketchup, soy sauce, oregano, pepper flakes, garlic and ginger and pour over the chicken. Cover and cook on low until the chicken is cooked through and tender, 5 to 6 hours. Turn off the heat, uncover and let rest for about 10 minutes before serving. The chicken and sauce can be served as-is or, for a thicker sauce, remove the chicken and set aside, covered, to keep warm, then turn the slow cooker to high. Stir the cornstarch and 2 tablespoons cold water together until it resembles heavy cream. Pour the mixture into the sauce, cover and cook until the sauce is thick and bubbling, about 30 minutes. (The mixture must come to a boil to activate the starch and thicken the sauce.) Return the chicken back to the sauce and heat the chicken through, about 5 minutes.
• Transfer the chicken and sauce to a platter, sprinkle with the sesame seeds and scallions and serve hot with rice.

HONEY-GARLIC SLOW COOKER CHICKEN THIGHS

Steps:

• Lay chicken thighs into the bottom of a 4-quart slow cooker.
• Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
• Cook on Low for 6 hours.

ASIAN CHICKEN THIGHS

Steps:

• In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

CROCK POT CHICKEN THIGHS

Steps:

• Season chicken thighs with salt and black pepper to taste.
• Heat olive oil over medium-high in a 12" skillet. Cook 3-5 minutes until browned on each side.
• In a medium sized mixing bowl add ketchup, soy sauce, honey, dark brown sugar, ginger, sriracha and garlic. Whisk to combine.
• Add chicken thighs to a 6 quart slow cooker. Pour sauce over the chicken thighs.
• Cover the slow cooker and cook on high for 2-3 hours or until the chicken is fully cooked and the sauce has slightly thickened.
• When fully cooked sprinkle the top of the chicken with green onions and cilantro. Serve over rice.