Chicken thighs have long been loved by many, not only as part of a whole chicken, but also as a separately prepared dish. They are tender, juicy, with a pronounced meat taste. And if they are still well stewed, baked, fried with the right spices, it turns out just an amazing dish. If desired, you can make a more dietary option - cook for a couple. All these opportunities gives such a modern kitchen gadget as a slow cooker.
Basic principles of cooking 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 chicken legs. They are easy to cut, set aside the legs for another dish, and prepare the thighs in a slow cooker using one of the suggested recipes.
Chicken thigh is a rather massive part, usually one thigh is enough for a portion. Therefore, for a family dinner or a holiday feast, it is not difficult to calculate how many parts you need to take, considering them by the number of people.
Before cooking, the meat must be washed and dried. Often it is pre-marinated in one or another sauce - usually before frying. If you plan to extinguish, you can not pickle, as during cooking the meat is soaked with sauce or gravy.
Next, the thighs are placed in the bowl of the multicooker with seasonings and additional ingredients - most often it is vegetables - and turn on the appropriate mode.
Chicken thighs in a slow cooker can be cooked on the program Frying, Stewing, Stew, Baking, Steaming and others.
Fragrant tenderness: chicken thighs in a slow cooker
This is a simple recipe by which cooking a chicken in a slow cooker is very simple. There is no pre-frying, marinating, no operations, except cutting onions. Even it can be put, cutting the onion in two, although it is better to grind - there will be more juice. If you need to add the amount of sauce, adjust the dish by adding sour cream, cream or just some water to the slow cooker. Ingredients
• 5 chicken thighs
• Large onion
• One bay leaf
• Spoon of vegetable oil
• Black freshly ground pepper
• Dry dill
• salt
• A pair of spoons of water.
Method of preparation
Feet wash, dry, put a bowl of the multicooker.
Onion, peeled, chopped arbitrarily.
Put the vegetables to the meat.
Salt, pepper, pour oil, add dry greens.
Mix everything under the bottom put a bay leaf, level.
Add water.
Turn on Quenching mode for an hour.
If desired, you can put vegetables on the top grill - a side dish will be ready immediately.
Sour cream-garlic chicken thighs in a slow cooker
If you need a lot, a lot of delicious sauce, in which a tender chicken is bathed - we take more sour cream and spice up the meat with spices. An interesting choice of mode for this dish.
Ingredients
• Chicken thighs - five pieces
• Bulb large
• Large carrot
• Two or three garlic cloves
• Condiments - curry for golden color, different types of pepper to taste, hops-suneli or another set of favorite spices
• A glass of sour cream
• salt
• Water
• Oil for frying.
Method of preparation
Wash meat, dry with a napkin.
In the bowl of the multicooker, pour out the oil, put the meat and in the Frying mode hold for 10 minutes
Peel and dice the onions.
Peeled shredded carrot circles, straws or dice.
Turn over the meat, put vegetables in it, again, for 10 minutes, turn on the Frying mode.
You can fry it all just in a frying pan and then put it in a slow cooker.
Cut the garlic with plastics and put it to the meat.
Add spices, salt, put sour cream, add water, so that the chicken is submerged in the sauce.
Turn on the mode of porridge, milk porridge or just stewing for 40 minutes.
The abundance of sauce involves serving with a side dish such as rice, mashed potatoes, or just fresh bread.
Baked chicken thighs in a slow cooker
The most delicious chicken thighs are undoubtedly baked. Keep juiciness and at the same time have a crispy crust. To make the inside tasty as well as outside, you need to prepare the right marinade. Ingredients
• 4 chicken thighs
• Clove of garlic
• Pinch of coriander
• Allspice - a few peas
• Soy sauce - 2-3 spoons
• Honey - a tablespoon
• Mustard seeds - pinch
• Ground hot pepper - to taste
• If necessary - salt
• Vegetable oil - 1-2 spoons.
Method of preparation
Rinse the meat, dry.
Garlic crush. Mix with the rest of the ingredients, a little grind, so that the honey and soy sauce form a single mixture.
It should be a liquid substance with floating seasonings.
Immerse the meat in it and clean in the cool for half an hour.
Then put in a slow cooker and turn on Baking mode - it is suitable, as it turns out, not only for the test!
After 20 minutes, check the condition of the meat. It should start to turn on all sides. You can flip and re-enable the same program. As the hips, decide how much more time to add — as much or more.
When the dish is ready, serve with vegetables.
Chicken Thighs in a Multicooker in Lecho Sauce
For this recipe, you will need ready lecho - vegetable stew mixture, where housewives usually put onions, sweet peppers, tomatoes, and sometimes carrots. You can cook this hot salad in advance, if not available in stock ready or store. Why combine vegetables with butter, salt, spices and stew for half an hour. When cooking with chicken thighs, vegetable flavors and aromas soak the meat, and the dish can be used as an independent or with a side dish.
Ingredients
• Chicken thighs - three pieces
• Spoonful of cooking oil
• Glass lecho
• A pair of garlic cloves
• Spoon of adjika or salsa or other hot sauce
• Salt as needed
• Fresh parsley, dill.
Method of preparation
Chop garlic and coat them with meat.
Fry the garlic thighs on both sides in oil in a frying pan or in a slow cooker under the mode Frying, Baking.
In the bowl of the slow cooker, pour the lecho meat into which hot sauce is added.
Put the program Quenching minutes for 30.
Serve sprinkled with chopped greens, with rice or simply with bread.
Chicken thighs in a multicooker with potatoes
Stewed or baked potatoes with meat - a favorite recipe. You can cook it in the mulitweld. Plus the fact that fat or oil here you can use a minimum, and the dish will be juicy, tender.
Ingredients
• 4 chicken thighs
• 4 medium potatoes
• Large onion
• Spoon of vegetable oil
• salt
• Black ground pepper, bay leaf
• Glass of water.
Method of preparation
Prepare thighs - rinse, dry.
Fry in a slow cooker on one side in oil. Turn over.
Onion cut into half rings, potato cubes.
Salt meat, pepper, put a bay leaf.
Top with onions and potatoes, pour in water.
Enable Baking mode if you want a more baked dish, or Stewing mode - if you need stewed potatoes with meat. The time is 40 minutes.
At the end of time, let stand for about five minutes and serve as a separate dish, to it - fresh or canned vegetables.
Festive meal - stuffed chicken thighs in a slow cooker
For minced meat you can use the same chicken meat, ground with onions and spices, as well as various other products. This option - with mushrooms, very expressive in taste and aromatic qualities. You can serve this dish as a cold snack, cut into slices. And it is possible as the main hot.
Ingredients
• Chicken thighs - according to the number of participants in the feast, if planned for hot
• 1-2 medium mushrooms for each thigh - mushrooms, chanterelles, mushrooms
• Onions at the rate of one onion four thighs
• Seasoning for chicken or a mixture of peppers or other to taste
• salt
• A glass of kefir
• A pair of tablespoons of vegetable oil
• Another marinade bulb.
Thighs need to cook - remove the bone. For this it would be good to have nippers in the kitchen. It is necessary to cut the meat along where the bone is closest to the surface. Well release it and cut it off from two hryashchikov nippers. Simplify the problem of buying thighs already boneless. You can remove the bone by cutting along with the cartilage, but then it will be more difficult to shape. Prepare the marinade - add finely chopped onion, salt and add meat to kefir.
For half an hour, until the meat is marinated, cook the stuffing.
Chop the onion, chop the mushrooms - fresh or frozen.
Fry the onions and mushrooms under the lid in oil. Salted.
Pull the meat out of the marinade, put a spoonful of minced meat in each notch where there was a bone - you can deepen the notch with a knife.
Put the thighs in a slow cooker with a spoonful of butter, sprinkle with spices.
Enable Baking mode for 40 minutes. Thighs should turn red well. If this does not happen, add time.
Tricks and secrets of cooking chicken thighs in a slow cooker
- Often, thighs are recommended for frying to give a ruddy crust. At the same time, they should be turned over carefully so that the skin does not come off. This can occur when the meat is not sufficiently dried.
- If you wish, you can completely free the thighs from the skin - it will be more convenient and dietary. True, such a crisp crust will not work. But for extinguishing - a great option.
- A real find for meat, especially pre-pickled meat, is Baking mode. It allows you to evenly bake the meat from all sides and warm it inside until it is completely ready. Therefore, when cooking chicken thighs in a multicooker, it makes sense to experiment with this program.
- Different multicookers have a different set of modes and other characteristics. Therefore, all recommendations on cooking time need to adapt for themselves. In any case, chicken thighs for an hour will be exactly ready. And if pre-fried, forty minutes is enough.
