Chicken thighs in a slow cooker

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Chicken thighs in a slow cooker are a quick to make and very tasty dish that goes well with any side dish. I offer the most common and, probably, the most delicious recipe for making this dish.

Manufacturing Description:

Ingredients:

Chicken thighs – 2 pieces
Onions - 2-3 pieces
Garlic – 2 cloves
Salt - To taste
Ground aromatic pepper - To taste
Sunflower oil – 30 ml

Number of servings: 2

How to cook “Chicken thighs in a slow cooker”

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At first I cooked it in the “Stewing” mode for 15 minutes and then put it on the fryer and they were fried for about 20 minutes. Before this, I lightly marinated them in honey and spices, it turned out very tasty

I fried it on the “heating” mode; this is the most powerful mode, I often fry it on it, then I turned it upside down, poured some water and simmered it. Everything turned out just like in the photo! Nice and beautiful thighs!

The thighs came out boiled, but not as crispy, the recipe was not written correctly.

Please note that the thighs are fried for the first 15 minutes and only later water is added (by the way, you can also add broth), after which the thighs are stewed for 20 minutes. In 20 minutes the water will actually boil and the crust will turn golden brown. Maybe you just poured in the water?

In the “Stew” mode, the thighs cannot be fried, and the water does not boil away in this mode. You incorrectly specified the manufacturing mode. Maybe you meant the “Frying” or “Baking” mode?

Maybe we have different multicookers and they work differently. Because in the “stewing” mode the water boils away perfectly, and the thighs turn out crispy

Chicken thighs

Every housewife should have a recipe in her arsenal, the production of which requires absolutely not enough ingredients, time and effort. But the taste of this dish should amaze with its delicacy. This is why it’s worth learning how to cook chicken thighs in a slow cooker. You will be amazed at how easy it is to prepare this dish! And if you combine chicken with different spices, sauces or other products, you can get an indescribably delicious delicacy

It couldn't be simpler: baked chicken thighs

This recipe is considered to be the basic one. On its basis, later it will be possible to test the preparation of the most complex and multifaceted dishes.

chicken thighs - 5-6 pieces (it all depends on the size);
garlic - 2-3 cloves;
salt and spices (to taste);
vegetable oil - 1-2 tablespoons;

The first thing to do is wash the chicken thighs well. Then pat them dry with cardboard towels.
Now you need to rub the meat with spices and salt. There's a little secret here! In order for the thighs to be better saturated with spices, you first need to mix the spices with vegetable oil, then add salt to this marinade and only then carefully rub it into the pieces of chicken. In this form, it is better to leave the meat for about 20 minutes, this will give the dish the most rich and pleasant taste and smell.
Then carefully place our thighs soaked in spices into the multicooker bowl, and sprinkle garlic on top, which must first be peeled and cut into very thin slices.
Now the most ordinary things remain! Close the multicooker and select the “Baking” mode. The time our dish needs to be fully prepared is 60 minutes.
But there is one more very important point! 30 minutes after the start, you need to open the multicooker and turn the thighs over to the other side. It is absolutely necessary to do this, so in order not to forget, we recommend setting an alarm clock, otherwise the chicken may bake unevenly.

That's all! If you carry out the entire cooking method correctly, in an hour you will receive a tasty and fragrant dish that can be served with potatoes, rice, or the most dietary option - with buckwheat.

What else can you cook?

It’s no secret that chicken is a versatile product; you can experiment with it as you like and, in most cases, successfully. A slow cooker is absolutely the best assistant; with its help, the same chicken thighs can be cooked in completely different ways.

For example, stewed with mushrooms. This dish will appeal to all lovers of amazing hearty dishes. For those who care about their own figure, the option for a couple is better. This dish, based on the belief of saving time and money, is absolutely perfect!

Gourmets who prefer true culinary delights can cook chicken thighs in sauce. In which? Choose only for you! There are a lot of them, for example, soy, ginger-apricot or even cherry. The easiest method, but not the least tasty, is chicken thighs in sour cream.

All these recipes are very tasty and fragrant, although completely different. To decide which option to prepare, look at the step-by-step recipes with photos, which you will find below. After all, the appearance of any dish is 50 percent of success!

Chicken thighs in a slow cooker: fried, baked, steamed. A selection of exciting recipes for thighs in a slow cooker

Chicken thighs have long been loved by almost everyone, not only as part of a whole chicken, but also as a separately prepared dish. They are tender, juicy, with a pronounced meaty taste. And if you stew them perfectly, bake them, fry them with the right spices, the result is simply a wonderful dish. If desired, you can create the most dietary option - steam it. All these abilities are provided by a modern kitchen device like a multicooker.

The main principles of making chicken thighs in a slow cooker

You can use chicken thighs, separating them from the carcass, or purchase a ready-made set. Chicken legs are often used - these are undivided thighs and drumsticks of chicken. It’s easy to cut them, set aside the drumsticks for another dish, and cook the thighs in a slow cooker according to one of the suggested recipes.

Fragrant tenderness: chicken thighs in a slow cooker

This is a simple recipe that makes cooking chicken in a slow cooker very easy. There is no pre-frying, no marinating, no operations other than cutting the onions. You can even put it in by halving the onion in half, although it’s better to chop it - there will be more juice. If you need to add more sauce, adjust the dish by adding sour cream, cream, or just water to the slow cooker.

Ingredients

• 5 chicken thighs

• One bay leaf

• Spoon of vegetable oil

• Dark freshly ground pepper

• Dry dill

• A couple of spoons of water.

Manufacturing method

Wash the thighs, dry them, and place in the multicooker bowl.

After peeling the onion, cut it as desired.

Add vegetables to meat.

Salt, pepper, add oil, add dry herbs.

Mix everything, put a bay leaf underneath and smooth it out.

Turn on the Extinguishing mode for an hour.

If desired, you can put vegetables on the top grid - the side dish will be ready right away.

Sour cream and garlic chicken thighs in a slow cooker

If you need a lot, a lot of tasty sauce in which warm chicken is bathed, take more sour cream and season the meat with seasonings. The choice of mode for this dish is fascinating.

Ingredients

• Chicken thighs – 5 pieces

• Huge size onion

• Two to three cloves of garlic

• Seasonings – curry for golden color, various types of pepper to taste, suneli hops or another set of your favorite spices

• Oil for frying.

Manufacturing method

Wash the meat and dry with a napkin.

Pour oil into the multicooker bowl, put the meat in the Fry mode and hold for 10 minutes.

Peel the onion and cut into cubes.

Chop the peeled carrots into slices, strips or cubes.

Turn the meat over, sprinkle with vegetables, and turn on the Fry mode again for 10 minutes.

You can simply fry it all in a frying pan and later put it in a slow cooker.

Cut the garlic into slices and add to the meat.

Add spices, salt, add sour cream, add water so that the chicken drowns in the sauce.

Turn on the Porridge, Milk Porridge or just Stew mode for 40 minutes.

The richness of the sauce means serving with a side dish such as rice, mashed potatoes, or simply fresh bread.

Baked chicken thighs in a slow cooker

The most delicious chicken thighs are certainly baked. They retain their juiciness and at the same time have a crispy crust. To make the inside as tasty as the outside, you need to prepare the right marinade.

Ingredients

• 4 chicken thighs

• Allspice – a few peas

• Soy sauce – 2-3 spoons

• Honey – tablespoon

• Mustard seeds – a pinch

• Ground hot pepper – to taste

• Salt as needed

• Vegetable oil – 1-2 tablespoons.

Manufacturing method

Wash the meat and dry it.

Squeeze the garlic. Mix with the remaining ingredients, grind slightly so that the honey and soy sauce form a single mixture.

The result should be a watery substance with floating seasonings.

Dip the meat into it and refrigerate for half an hour.

Then put it in the multicooker and turn on the Baking mode - as it turns out, it is suitable not only for dough!

After 20 minutes, check the condition of the meat. It should begin to brown on all sides. You can turn it over and turn on the same program again. Based on the condition of the thighs, decide how much more time to add - the same amount or more.

When the dish is ready, serve with vegetables.

Chicken thighs in a slow cooker in Lecho sauce

For this recipe, ready-made lecho is useful - a stewed vegetable mixture, where housewives usually add onions, bell peppers, tomatoes, and from time to time carrots. You can prepare this hot salad ahead of time if you don’t have ready-made or store-bought ones in stock. To do this, combine the vegetables with oil, salt, spices and simmer for half an hour. When made with chicken thighs, vegetable flavors and aromas will permeate the meat, and the dish can be served on its own or with a side dish.

Ingredients

• Chicken thighs – three pieces

• Spoon of oil for frying

• A couple of cloves of garlic

• A spoonful of adjika or salsa or other hot sauce

• Salt as needed

• Fresh parsley and dill.

Manufacturing method

Chop the garlic and coat the meat with it.

Fry thighs in garlic on both sides in oil in a frying pan or in a slow cooker using the Frying, Baking mode.

In a multicooker bowl, pour the lecho into the meat, to which hot sauce has been added.

Set the program to Extinguishing for 30 minutes.

Serve sprinkled with chopped herbs, with rice or simply with bread.

Chicken thighs in a slow cooker with potatoes

Stewed or baked potatoes with meat is a favorite recipe. You can also cook it in a slow cooker. The advantage is that a minimum of fat or oil can be used here, and the dish will be juicy and tender.

Ingredients

• 4 chicken thighs

Festive dish - stuffed chicken thighs in a slow cooker

For minced meat, you can use chicken meat, ground with onions and spices, as well as various other products. This option is with mushrooms, very expressive in taste and aromatic qualities. You can serve this dish as a cool appetizer, cut into slices. Or it can be served as a main course.

Ingredients

• Chicken thighs - according to the number of participants in the feast, if it is planned for a main course

• 1-2 medium mushrooms for each thigh – champignons, chanterelles, saffron milk caps

• Onion at the rate of one onion per four thighs

• Seasoning for chicken or a mixture of peppers or other to taste

• A couple of tablespoons of vegetable oil

• Another onion for the marinade.

The thighs need to be cooked - remove the bone. For this, it would be great to have wire cutters in the kitchen. It is necessary to cut through the meat lengthwise where the bone comes closer to the surface. It’s great to free it and cut it off from the two cartilages with pliers. The problem will be simplified by purchasing thighs without bones. You can remove the bone by cutting it out along with the cartilage, but then it will be more difficult to shape.

Prepare the marinade - add thinly chopped onion and salt to the drink and put the meat in it.

Half an hour before the meat is marinating, prepare the minced meat.

Chop the onion, chop the mushrooms - fresh or frozen.

Fry onions and mushrooms covered in oil. Add some salt.

Remove the meat from the marinade, put a spoonful of cooled minced meat into each cavity where there was a bone - you can deepen the cavity with a knife.

Place the thighs in a slow cooker with a spoonful of oil and sprinkle with spices.

Turn on the Baking mode for 40 minutes. The thighs should be perfectly browned. If this does not happen, add time.

Tricks and secrets of making chicken thighs in a slow cooker

It is often recommended to fry the thighs to give them a golden brown crust. At the same time, you need to twist them carefully so that the skin does not come off. This can happen when the meat is not dried enough.
If you wish, you can completely free the thighs from the skin - this will be both more convenient and more dietary. True, such a crispy crust will no longer come out. But for stewing it is a good option.
A real godsend for meat, especially previously marinated meat, is the Baking mode. It allows you to moderately bake the meat on all sides and heat it inside until fully cooked. Therefore, when making chicken thighs in a slow cooker, it makes sense to experiment with this program.

Different multicookers have a different set of modes and other properties. Therefore, all advice on cooking time must be adapted to suit you. Either way, the chicken thighs will literally be ready in an hour. And if they were fried earlier, forty minutes is enough.

Chicken thighs in a slow cooker - 6 delicious recipes

Chicken is a very popular meat. It is cheap, yet has good properties in the context of a healthy diet, and there are endless ways to prepare it quickly and deliciously. Chicken thighs in a slow cooker are a win-win express option.

Bake chicken thighs in a “smart pan”

The multicooker allows you to bake chicken legs just like in the oven. The dish comes out with a fragrant crispy crust and tender baked flesh. The advantage is that in a “smart pan” you don’t need to watch the dish, “turn” it from side to side, plus you can use the “delayed start” option and prepare dinner at a certain time.

With this method, the chicken will lie in a bowl and marinate, waiting until the “x” hour before baking begins.

Products:

chicken thighs – 4 pcs.;
mayonnaise – 1 tbsp. l.;
garlic – 1 clove;
spice mixture “For chicken” - 1 tsp.

Wash the chicken, remove excess fat and loose skin.
Mix mayonnaise, pressed garlic and spices. Add salt to taste. Please note that ready-made spicy mixtures often already contain salt.
Coat the legs generously with marinade and leave for 1-2 hours.
Place the chicken in a multicooker bowl greased with oil. Set the “Baking” or “Roast” mode (at least some high-temperature mode) for 30-40 minutes.

If a delayed start of production is used, then there is no need to leave time for marinating.

Any marinades are suitable for this production method. Fragrant thighs with a spicy crispy skin “a la barbecue” will be obtained if they are coated with a mixture of honey and soy sauce or honey and mustard.

Hearty dish with rice

You can prepare a very tasty dinner without dirtying any dishes and spending a minimum of time if you create chicken thighs in a slow cooker with a side dish. It's a perfect combination with rice.

chicken thighs – 4 pcs. (by number of servings);
rice – 1 glass;
onion – 1 head;
water – 1.5-2 glasses;
garlic – 1 clove;
chickpeas – 1 tbsp. l.;
spices - to taste.

For this dish, it is better to take long-grain, steamed rice. Round cereal turns into porridge, but it remains crumbly. To make the dish juicy, do not skimp on water with seasonings and fat. Chickpeas will give the side dish an oriental spectrum and a pleasant nutty flavor.

Soak the chickpeas in cold water in advance (at least overnight (that is, in the dark) ).
Pour a little vegetable oil into the bowl (if the kritsa is not oily, then more) and brown the legs on all sides.
Chop the onion and garlic. Add to the chicken and simmer everything together for 5 minutes.
Pour rice, swollen chickpeas, spices and salt into a bowl. Pour in water according to the norm for crumbly porridge indicated in the instructions for the device. Set the “Pilaf” or “Porridge” mode and cook for 45-60 minutes.

The rice is saturated with chicken fat and becomes juicy and fragrant. The chicken is stewed until tender and comes out very tasty. A cheap, easy-to-make dinner has every chance of becoming a winner on the daily and even special occasion menus.

Cooking with potatoes

Chicken thighs in a slow cooker with potatoes can be prepared in two completely different ways - baked and stewed as a roast. Baked thighs with potato wedges turn out fragrant, tasty and look presentable when finished, so they can be safely prepared for a dinner party.

potatoes – 8 pcs. (2 pieces per serving);
chicken thighs – 4 pcs.;
garlic – 2 cloves;
olive oil – 1 tbsp. l.;
seasoning “For chicken” - 1 tsp.

Pour the oil into a thick plastic bag, add salt, chopped garlic and all the spices.
Wash the potatoes, peel them, cut them into slices. Blot excess water with a cardboard towel.
Rinse the legs and also dry with a towel.
Add the thighs and potatoes to the bag and seal. Shake the bag so that all the products are covered with fragrant oil and the spices are moderately distributed.
Transfer the contents of the bag into a bowl, set the “Bake” mode, close the valve to medium and cook for 40 minutes.

Young potatoes for this dish do not need to be peeled. It is quite easy to wash with a brush. Any semi-finished chicken products are suitable, you can even use assorted ones (thighs, wings, drumsticks). The cooking time must be sufficient for large pieces of meat to be baked.

Chicken thighs in sour cream sauce

The bird mixes perfectly with the sour cream sauce. Chicken thighs cooked in sour cream will be tender and fragrant. In addition to juicy meat, the result is the most delicious gravy, which can be poured over any side dish.

chicken thighs – 4 pcs.;
sour cream – 100 ml;
salt - to taste;
garlic – 1 clove;
a mixture of hot peppers - on the tip of a knife.

Rinse the legs. If you want to cook the most dietary dish, remove the skin. Pat the meat dry with a cardboard towel so that at first it does not stew, but actually fries.
Add a drop of vegetable oil to the multicooker bowl and fry the thighs on both sides for 2-3 minutes.
For the sauce, mix sour cream, salt, spices and garlic, passed through a press. If the device does not have a shut-off valve and the liquid evaporates from it, then add a little water.
Season the meat with sauce, set the appropriate mode and cook for 40-50 minutes.

Thighs prepared in this way are perfectly mixed with buckwheat and rice. If the side dish comes out a little dry, you can save it by heating it in a slow cooker along with the chicken and gravy for 5-10 minutes.

How to stew with vegetables

Chicken is dietary meat. It is not fatty, has a good ratio of nutrients, and is simply absorbed by the body. Stewed chicken thighs with vegetables comply with the main principles of a healthy diet.

This dish is suitable not only for those who are watching their figure, but also for people with health problems who are forced to adhere to medical diets.

chicken thighs – 4 pcs.;
potatoes – 2-3 tubers;
zucchini – 1 pc.;
carrots – 1 pc.;
leek - 1 snow-white root;
broccoli and cauliflower – 150 g each;
salt – 1 tsp.

Manufacturing:

Remove the skin from the legs and trim off any excess fat.
Rinse the vegetables, peel the potatoes and carrots. Cut the potatoes, zucchini and cabbage into large cubes, and the onions and carrots into slices.
Place all the ingredients in a slow cooker, add water and salt. If there is a valve that turns the device into a pressure cooker, there is no need for liquid, the food will cook in its own juice. Set the “Extinguishing” mode for 40 minutes.

A good and always new result comes out when using frozen vegetable mixtures from the hypermarket. In this case, preparation takes just a few minutes: pour a bag of vegetables into the bowl, fold the thighs, close, start and after 40 minutes you can eat. This dish will help out when you don’t have time to stand at the stove.

Steamed in a slow cooker

Steam production allows you to preserve the benefits of goods. This method is used even in the most rigid diets, because the food turns out to be very healthy and piquant for digestion. Chicken thighs can be steamed so that they become not only a healthy lunch, but also a tasty one.

chicken thighs – 4 pcs.;
water – 2-3 glasses;
soy sauce – 1 tsp;
lemon juice – 1 tsp.

Soy sauce in this recipe is used as a healthy alternative to salt.

Wash the thighs, remove the skin and fat.
Mix the sauce and juice, marinate the meat for 20-30 minutes.
Pour water into the multicooker bowl (it is better to check the size of the water in the instructions for the device), place the tray for steaming.
Place the thighs in a bowl, close the lid and cook on special mode for 1 hour.

Marinated meat does not come out bland, as happens with proper food, but juicy and fragrant. As a side dish for this chicken, you can serve mashed potatoes or boiled rice. Steamed legs will also go well with buckwheat seasoned with a piece of butter.

Chicken thighs are loved by housewives for a reason. They are cheap, but at the same time they are very “meaty”, there are practically no bones. The legs are prepared quickly and easily, even students can do it. And the abundance of recipes allows you to serve new dishes any day using the same base.