boneless skinless chicken thighs

mrshill2007
mrshill2007 Posts: 78 Member
in Recipes
Do anyone know any recipes for boneless skinless chicken thighs in the crockpot? I bought some today and would really like to cook them but I don't know what to do with them?

Replies

  • Dee_84
    Dee_84 Posts: 431 Member
    McCormick has a seasoning mix for "Italian Herb Chicken".
    All you add is canned tomatoes, mushrooms and chicken, I always use chicken thighs for that and it's sooo yummy. They practically fall apart in the end, so tender!
    (Actually that will be our dinner tonight, with some pasta and cheesy garlic bread)
  • moosegt35
    moosegt35 Posts: 1,296 Member
    Just cook them in buffalo sauce for buffalo chicken. Or cook them in salse with black beans and jalepenos is really good too.
  • imhungry2012
    imhungry2012 Posts: 240 Member
    Chicken Cacciatore from skinnytaste.com - it's very good! It calls for bone in but I used boneless when I made it and it was YUMMY. Here is the recipe copied from the site:

    Crock Pot Chicken Cacciatore
    www.skinnytaste.com
    Servings: 8 • Size: 1 thigh, 1/2 cup sauce, veggies • Old Points: 3 pts • Points+: 4 pts*
    Calories: 126.2 • Fat: 2.8 g • Protein: 13.9 g • Carb: 9.2 g • Fiber: 0.6 g • Sugar: 4.1 g
    Sodium: 271.6 mg (without salt)



    Ingredients:


    8 chicken thighs, with the bone, skin removed
    28 oz can crushed tomatoes (Tuttorosso my favorite!)
    1/2 red bell pepper, sliced into strips
    1/2 green bell pepper, sliced into strips
    1/2 large onion, sliced
    1 tsp dried oregano
    1 bay leaf
    salt and fresh pepper to taste
    1/4 cup fresh herbs such as basil or parsley for topping

    Directions:

    Quick method: Season chicken with salt and black pepper and place in the slow cooker. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.

    Better method but requires more prep: Heat a large skillet over medium-high, lightly spray with oil (I use my Misto) and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker. To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.

    Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours.

    Remove bay leaf, adjust salt and pepper and enjoy!
  • Sassymac1980
    Sassymac1980 Posts: 1
    teriyaki and rice is with veggies is always a good choice
  • ggcat
    ggcat Posts: 313 Member
    Olive oil and Greek seasoning- YUM!
  • Jemmuno
    Jemmuno Posts: 413 Member
    I just cook them on the stove top, and dip them in organicville bbq sauce.
  • SlvrBluGoddess
    SlvrBluGoddess Posts: 239 Member
    I do this one usually with chicken breasts.... but I don't see why you can't replace the breasts with thighs.

    1 can of Corn
    1 can of Black Beans
    1 can Diced Tomatoes and Green Chilies
    1 package Ranch - Seasoning & Salad Dressing Mix (Dry Powder)
    1 onion - diced
    1 tsp Chili powder
    2 Boneless Skinless Chicken Breast (roughly 12 oz)
    1 package Cream Cheese

    The recipe for this is simple. Put all in the crockpot with the cream chese on top. Cook on low for 6-8 hours... then enjoy. :)
  • coolraul07
    coolraul07 Posts: 1,606 Member
    *bump* for future reference
    I do this one usually with chicken breasts.... but I don't see why you can't replace the breasts with thighs.

    1 can of Corn
    1 can of Black Beans
    1 can Diced Tomatoes and Green Chilies
    1 package Ranch - Seasoning & Salad Dressing Mix (Dry Powder)
    1 onion - diced
    1 tsp Chili powder
    2 Boneless Skinless Chicken Breast (roughly 12 oz)
    1 package Cream Cheese

    The recipe for this is simple. Put all in the crockpot with the cream chese on top. Cook on low for 6-8 hours... then enjoy. :)
  • jennifer87402
    jennifer87402 Posts: 57 Member
    Fajitas Found this recipie and omit all the stuff That I call junk :) I wont add Taco Season Instead Ill season with Garlic and Pepper and dash of Sea salt
    I love making it on a Sunday Morning for after Church

    Easy Crockpot Chicken Fajitas

    Ingredients

    1 lb of Chicken Breasts
    3 Peppers (Green, Red & Yellow), sliced
    1 Onion, sliced
    1 Package of Taco Seasoning
    Flour or corn tortillas
    Toppings -

    Instructions

    Slice peppers and onions then place them on the bottom of the crock pot
    Put Chicken on top of peppers and onions
    Sprinkle taco seasoning on the top
    Cook on low for 6-8 hrs (or high for 3-4)
    The chicken looks burnt but it's just crispy. Shred everything up and mix in the juice.
    Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.
  • majope
    majope Posts: 1,325 Member
    Boneless skinless thighs are made for the crock pot--they stand up so much better than chicken breast to the slow cooking. Some of my favorites:

    --Pour a small can of green enchilada sauce over the thighs. Shred meat when done, use for tacos or burritos.

    --Half a bottle of barbecue sauce. Shred meat for pulled chicken sandwiches.

    --Cover thighs with one of Trader Joe's simmer sauces. Serve over rice, couscous, quinoa, whatever you have on hand that works.

    --Drizzle with honey mustard dressing (low fat works).

    --Add a can of pineapple, a few tablespoons of soy sauce, some garlic, some ginger, chili sauce if you like it hot. Serve over rice.

    --Just about any marinade or sauce that you can buy, make, or already have in your pantry. Remember that liquid won't cook down in a Crock Pot, so don't use a ton of it (half a cup, maybe more if you're using a lot of thighs).
  • cad39too
    cad39too Posts: 874 Member
    bump for later.
  • arnfolly
    arnfolly Posts: 79 Member
    Basic chicken I make for the week. MEXICAN CHICKEN
    Chicken
    canned chilis (sweet and add GREAT flavor)
    Onions
    Garlic cloves
    Chicken boulian
    Ground cumin
    when cooked drain broth (you can save for stock later if you want)
    shred chicken.
    Use for tacos, quesidillas etc.
    I use for quesidallas a lot and sautee veggies and beans to put with it.
    yummy with peppers, mushrooms, onions, black beans, corn and believe it or not, dried cherries are fabulous on a tostada!
  • kph77
    kph77 Posts: 2 Member
    Chicken Adobo. I make this and serve dished over cauliflower fried rice.
    http://www.chow.com/recipes/30473-slow-cooker-chicken-adobo
  • LoriIAM
    LoriIAM Posts: 73 Member
    I always use chicken thighs instead of chicken breasts. They taste better. :)
  • poundis
    poundis Posts: 93 Member
    bump
  • KANGOOJUMPS
    KANGOOJUMPS Posts: 6,474 Member
    yum, great ideas people, thanks.
  • tycamsdad
    tycamsdad Posts: 126 Member
    A mixture of BBQ sauce and some wing sauce for a spicy pulled chicken.
  • Tuala42
    Tuala42 Posts: 274 Member
    Chicken Adobo. I make this and serve dished over cauliflower fried rice.
    http://www.chow.com/recipes/30473-slow-cooker-chicken-adobo

    chicken adobo is my favorite --my husband is filipino. I may have to look into the cauliflower fried rice, cutting back on rice is tough.

    Bumping to save these recipes!
  • sundog10
    sundog10 Posts: 1,550 Member
    bump for later sounds great

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