Chicken thighs in the slow cooker — tikka masala, garlic parmesan chicken and potatoes, huli huli chicken, honey garlic thighs — for busy weeknights.
★ dinner
Chicken thighs help make this savory dish quick and easy
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Open in Pepper →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.
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.
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.
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.
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.