Dinner Ideas with Chicken
Chicken dinners that actually get made — crockpot lemon garlic butter thighs, creamy bacon chicken, queso baked chicken, Thai red curry — for busy weeknights.
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CrockPot Lemon Garlic Butter Chicken Thigh
Chicken thighs cooked in a yummy Garlic Lemon butter sauce served over rice
Naomi MalmgrenIngredients
- 4 count Chicken thighs
- 1/3cup Chicken broth
- 4 cloves Diced garlic
- 1/2 stick Cut up Butter
- Italian seasoning
- Paprika
- Salt and pepper
- 1 lemon
- Garlic powder
- Onion powder
Instructions
- 1Spray crockpot with pam, Place chicken thighs in crockpot skin up
- 2Season chicken thighs with how ever much seasoning you prefer
- 3Add diced garlic, lemon juice from lemon, and the chicken broth. Add the butter. Cover with the lid and cook for 4 hrs on low or 6 hrs on high. Serve w/rice.
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Open in Pepper →Chicken Thighs Save The Weeknight
Chicken is what's in the fridge most nights, and thighs are forgiving — they stay juicy in the slow cooker, under the broiler, or in the air fryer while you help with homework.
Cooks on Pepper reach for this collection at 5 o'clock, when supper needs to be started with what's already on hand and nobody wants another plain baked breast.
Every recipe here is a real dinner: CrockPot Lemon Garlic Butter Chicken Thigh, Honey Garlic Lemon Pepper Chicken Thighs, Creamy Bacon Chicken Thighs, Crockpot Bourbon Chicken Thighs, Loaded Baked Potato & Chicken Casserole, Thai Red Curry with Chicken, and Queso Baked Chicken.
Quick Tips
- 1
Pat the skin dry
Blot bone-in, skin-on thighs with paper towels and let them sit 10 minutes before seasoning so the skin crisps instead of steams.
- 2
Cook to 175 degrees
Thighs are best around 175°F, higher than breast meat — the connective tissue softens and the meat pulls apart easily.
- 3
Sear before the slow cooker
Brown thighs 3 to 4 minutes per side in a hot skillet before they go in, and the honey garlic or bourbon sauce ends up much deeper in flavor.
- 4
Rest before you slice
Give chicken 5 minutes on the cutting board after cooking so the juices stay in the meat and not on your board.
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