5 Recipes

Slow Cooker Chicken Thighs

Chicken thighs in the slow cooker — tikka masala, garlic parmesan chicken and potatoes, huli huli chicken, honey garlic thighs — for busy weeknights.

Contributors
Sarah Lovell
AP
Ryan Davis
+2

dinner

Crockpot Chicken Tika Masaladinner

Crockpot Chicken Tika Masala

Chicken thighs help make this savory dish quick and easy

6 hr1020 cal70 g proteinServes 4364 saves
Sarah LovellSarah Lovell

Ingredients

  • 6 Chicken Thigh (Bone In)
  • 1 Onion
  • 3 tbsp Garlic
  • 2 jars Tika Masla sauce
  • 2 cup Rice

Instructions

  1. 1Salt and pepper your chicken thighs
  2. 2Brown chicken thighs for 5 minutes each side
  3. 3Add browned chicken thighs to crockpot
  4. 4Sauté onion and garlic
  5. 5Add onion and garlic on top of chicken in the crockpot
  6. 6Pour two jars of Tika Masala sauce (I use Aldi brand)
  7. 7Cover and cook low for 5 hours
  8. 8Make rice of your choice
  9. 9Top rice with chicken and sauce
  10. 10Steam up Veggies of your choice. Sugar Snaps make a great addition

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Chicken Thighs Do Best Low And Slow

Thighs are forgiving. They sit in the slow cooker all afternoon and come out tender instead of dry, which is exactly what you want when dinner has to wait on ball practice.

Cooks on Pepper reach for this collection on mornings when they know the day is going to get away from them, and they still want something that smells like supper at 5:30.

Every recipe here starts with thighs and ends with dinner: Crockpot Chicken Tikka Masala, Garlic Parmesan Crockpot Chicken and Potatoes, Huli Huli Crockpot Chicken, Honey Garlic Slow Cooker Chicken Thighs, and Slow Cooker Chicken Shawarma.

Quick Tips

  1. 1

    Sear the skin first

    Bone-in, skin-on thighs go in the slow cooker better after 3 to 4 minutes skin-side down in a hot skillet, since the crock won't crisp anything.

  2. 2

    Go low, not high

    Set it on low for 5 to 6 hours instead of high for 3; the meat pulls off the bone cleaner and stays juicier.

  3. 3

    Hold back the liquid

    Thighs release a lot of juice, so use about half the broth you'd expect, roughly 1/2 cup for a full crock.

  4. 4

    Thicken the sauce after

    Spoon out a cup of the cooking liquid and simmer it with 1 tablespoon cornstarch mixed in cold water for 2 minutes to get it to coat.

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