Chicken thighs in a slow cooker. Recipes are simple and delicious

5 servings

1 hour 20 minutes

101.2 kcal

5/5 (1)

Thanks to the rapid progress in the field of household appliances, our kitchens now have all sorts of devices that optimize labor and improve the nutritional value of dishes. Among them are multicookers, in which cooking is convenient and hassle-free. But there are not many recipes in the instructions for the devices. But I want to cook a variety of foods. Yes, so that there is both meat and meat...

Let's discuss today how to cook excellent chicken thighs with various side dishes in the Redmond multicooker - it is the one that occupies a leading position in the TOP of best-selling pressure cookers.

General principles of cooking

For cooking in this device, you can use either whole chicken thighs, with bones and skin, or chicken thigh fillet. It is recommended to sear the pieces before braising or roasting to bring out the flavor of the chicken and give the meat a firmer texture.

In general, the process of preparing this product in a slow cooker is carried out in a similar way according to any recipe and consists of the following steps:

1. Chop vegetables - onions, carrots, celery or even potatoes and tomatoes. Chicken meat goes well with any kind of vegetables.
2. Prepare the chicken by removing excess skin and fat from the pieces.
3. Grind herbs and spices - crush the seeds with a knife to release the aroma, or chop the herbs.
4. Prepare any liquid for stewing - it can be broth, tomato or sour cream sauce, and so on.
5. Place everything in the order indicated in the multicooker bowl, after which the cooking process should be started.

When the dish is ready, you can add a thickener to it to get a thicker sauce. Corn starch is usually used for this purpose. Sauces for stewing chicken thighs can be very different, but there are certain combinations of ingredients that make the taste of the dish brighter.

How to streamline a dish

To reduce the energy value and increase the content of nutrients, you need a little:

• Before cooking, remove skin and subcutaneous fat from meat;
• refuse sautéing and add raw carrots and onions or just one carrot to the recipe;
• do not use potatoes, but replace them with Jerusalem artichoke, celery root, lentils, chickpeas, beans or peas (pre-boiled until half cooked), asparagus;
• add low-calorie foods such as zucchini, zucchini, cabbage;
• Instead of white rice, cook thighs with wild (brown) rice.

For the same purpose, stock up on recipes for turkey thigh dishes: turkey meat is more dietary than chicken. But this is a completely different topic.

Classic recipe

Chicken thighs in a slow cooker, stewed in honey-garlic sauce, turn out surprisingly tasty and tender. It is advisable to first fry them in oil until golden brown to release the aroma, and then proceed to further preparation of the dish.

What ingredients will you need?

For this simple and delicious dish you need:

• 6 chicken thighs without skin;
• 1 tbsp. l. olive oil;
• kosher salt and pepper;
• 2 tsp. chopped garlic;
• 0.5 tbsp. ketchup;
• 0.3 tbsp. soy sauce;
• 0.25 tbsp. honey;
• 1 tsp. sesame oil;
• 2 tbsp. l. corn starch;
• 1 tbsp. l. sesame seeds and chopped cilantro, for garnish;
• 2 tbsp. l. chopped green onions.

Step-by-step cooking process

To cook chicken thighs in a slow cooker, you will need to do the following:

1. Heat the oil in a frying pan over high heat, season the chicken thighs generously on both sides with pepper and salt, and fry for 4-5 minutes. on each side until golden brown crust forms. You can skip this step if you wish.

2. Next, put the chicken in the slow cooker.
3. In a small bowl, mix garlic, ketchup, soy sauce, honey and sesame oil, and pour this mixture over the chicken thighs.
4. Then you need to close the multicooker, set it to stewing mode and cook the thighs for 40-50 minutes.
5. After this, you need to mix corn starch with 0.25 tbsp. cold water and add this mixture to the slow cooker in the finished dish and cook with the lid open until the sauce thickens.

What can I add?

You can stew any vegetables at the same time as the chicken. To do this, you need to cut them into small slices, especially hard root vegetables.

Rules for serving and decoration

The finished thighs should be placed on plates, poured over the sauce, sprinkled with sesame seeds, cilantro and green onions, and then served. Boiled rice or mashed potatoes are good as a side dish.

Recipe for juicy chicken thighs in the Redmond slow cooker

Chicken thighs in the Redmond multicooker turn out especially tender and tasty. This is not surprising, since the thighs are rightfully considered the most tender and tasty part of the chicken. That’s why modern chefs recommend baking them in a slow cooker, because the meat will turn out aromatic, juicy and incredibly tasty.

How to cook chicken thighs in a slow cooker? This question is of interest to many housewives who want to prepare something new and unusual for their family. Although fried chicken is a fairly common dish, cooking it in a slow cooker will still differ from frying it on the stove or in the oven.

If you decide to make a delicious dinner, but you don’t have any time to prepare it, try making chicken thighs, which bake quite quickly, without requiring much effort in preparing them. As a result, the result will please everyone who appreciates home-cooked food and is also considered a true gourmet.

It's no secret that chicken is considered the most common product in our time. You can prepare a lot of recipes from it, each of which turns out tasty and nutritious. But still today, most housewives try to fry meat and serve it “on its own” along with side dishes. This is not surprising, because fried chicken is almost the most delicious dish, according to many people. Therefore, every housewife should know how to prepare it correctly so that the product turns out tasty and healthy.

It is worth noting that baking thighs in a slow cooker is not only a simple, but also a fun process. This method of cooking retains all the beneficial elements of meat, so the resulting dish is not only tasty, but also healthy.

If you decide to cook chicken thighs for children, you don’t have to add spices when preparing them or replace them with healthy additives (garlic, onion, ketchup, sour cream). Studying the recipes for this dish, you will notice that it is better to fry chicken thighs with the addition of a large amount of spices - then they will turn out more appetizing and tasty. If you have time, you can pre-marinate the meat in spices so that it absorbs all the seasonings and becomes even more aromatic.

It is important to serve this dish hot with any side dish, namely potatoes, pasta, stewed vegetables and cereals. By the way, if you decide to serve it with vegetables, they can be cooked at the same time as the meat using a steaming basket.

How to cook a dish

A minimum amount of ingredients is required for frying thighs, so if you want, you can bake them after brushing them with honey, fruit juice, mayonnaise or sour cream. In this case, the dish will turn out even tastier and more tender.

Ingredients:

It is important to choose thawed thighs or use homemade ones, since the store-bought product shrinks greatly when completely defrosted and turns out very small during frying.

Step 1

We wash the thighs and dry them with a napkin.

Step 2

Rub them with spices and salt, then let them sit for 10 minutes so that the seasonings are absorbed into the chicken. You can take any spices - black pepper, chicken seasoning, Provençal herbs, coriander and so on. The main thing is that they are chosen harmoniously.

Step 3

Place the meat in the multicooker bowl, skin side down, not forgetting to pour a little oil.

Step 4

Cut the garlic into slices and place in a slow cooker. If desired, you can finely chop it or squeeze it out using a garlic press. This ingredient will give the chicken a great flavor, so adding it to your dishes is a must.

Step 5

Set the appliance to the “Baking” program and set the time to 1 hour. After half an hour, turn the meat over so that it is evenly covered with a crust.

That's all - as you can see, making such a dish is more than simple, so if you don't yet know how to cook chicken thighs, be sure to remember this recipe. If desired, the finished dish can be sprinkled with fresh herbs to make it even more flavorful.

See another version of this dish:

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With potato

Chicken thighs can be cooked in a slow cooker at the same time as the side dish.

The combination of chicken with potatoes, carrots and corn in lemon-garlic sauce is especially appetizing.

What ingredients will you need?

To prepare thighs with potatoes you need:

• 4 chicken thighs with bone, approximately 700 g;
• 1 tsp. kosher salt;
• 0.25 tsp black pepper;
• 2 tbsp. l. olive oil;
• 1 tbsp. red onion, cut into small cubes;
• 1.5 tbsp. carrots, cut into half rings;
• 500 g small pink potatoes, cut in half;
• 1 cob of corn, cut into 4 pieces;
• 2 tbsp. l. chopped garlic;
• 1.25 tbsp. unsalted chicken broth;
• 3 tbsp. l. all-purpose flour;
• 1 tbsp. l. lemon juice, plus 4 wedges for serving;
• 4 sprigs of thyme;
• 2 sprigs of rosemary.

Step-by-step cooking process

This hearty and simple dish is prepared as follows:

1. It is necessary to trim off excess skin and fat from chicken thighs, pepper and salt each piece.
2. After this, it is recommended to heat a large frying pan over moderate heat with 2 tbsp. l. olive oil and fry the chicken for 2-3 minutes. on each side, then transfer to a plate.
3. Place onions, carrots, potatoes, corn and garlic in the slow cooker.
4. In a medium-sized container, mix salt, chicken broth, pepper flour and lemon juice, and pour the mixture over the vegetables.
5. Next, you need to add the chicken, thyme and rosemary to the slow cooker, close the lid and cook for about 1 hour on the stew mode.
6. Then the finished chicken with the side dish should be placed on plates, poured over the sauce (which can be strained through a sieve if desired) and served with lemon wedges.

What to serve with?

Chicken thighs go well with many foods. For example, they can be served with side dishes such as mashed potatoes or French fries. Buckwheat or rice porridge is perfect. If you need to make a quick snack, you can cook pasta or spaghetti.

And for those who are watching their figure, you can prepare a vegetable salad or simply stew peppers, tomatoes and other favorite foods. Also, when serving, be sure to add greens.

Chicken thighs in a slow cooker are cheap, tasty and easy. And so that you don’t get tired of the same dish, you should use different recipes for inspiration.

You will learn how to deliciously bake chicken thighs in a slow cooker in the next video.

Every housewife should have a recipe in her arsenal, the preparation of which requires very few ingredients, time and effort. But the taste of this dish should amaze with its delicacy. That's why it's worth learning how to cook chicken thighs in a slow cooker. You will be surprised how easy it is to prepare this dish! And if you combine chicken with various spices, sauces or other products, you can get an incredibly mouth-watering delicacy

In sour cream sauce

Chicken thighs in a slow cooker in sour cream sauce is a surprisingly tender dish that goes well with any side dish.

For this recipe, you can use either whole thighs or thigh fillets - it turns out equally well.

What ingredients will you need?

For this delicate dish you need:

• 1 tbsp. l. rapeseed oil;
• 1 tsp. Italian seasoning;
• 0.5 tsp. salt;
• 0.25 tsp each garlic powder, paprika and black pepper;
• 8 chicken thighs with skin and bones or thigh fillet pieces;
• 2 tsp. chopped garlic;
• 1 tbsp. chicken broth;
• 0.5 tbsp. thick sour cream;
• 1.5 tbsp. l. corn starch.

Step-by-step cooking process

Cooking chicken in sour cream sauce in a slow cooker is as follows:

1. It is necessary to turn on the kitchen device to the frying mode and add oil to the bowl.
2. Meanwhile, mix Italian seasoning, salt, garlic powder, paprika and pepper and rub the mixture onto the chicken thighs.
3. After this, you need to fry the chicken pieces for 2-3 minutes, or until they are browned, then place on a plate.
4. Place chopped garlic in the remaining oil in the multicooker and cook for 1 minute, then pour broth over everything.
5. Next, you need to place the chicken thighs there in one layer, skin side up, close the lid and set the stew mode to 1 hour or high pressure cooking for 10 minutes. In the second case, at the end of the specified time it will take 7-8 minutes. for a natural release of pressure, after which it will be possible to open the valve and remove the lid.
6. The finished chicken should be transferred to a plate, and a mixture of sour cream and corn starch should be added to the contents of the multicooker, turn on the frying mode and cook until thickened.
7. After this, pour the sauce over the thighs and serve immediately.

Recipe for those on a diet

Steamed chicken thighs in a slow cooker, in addition to being very easy to prepare, are also very easy to digest, so they are well suited for those who prefer dietary nutrition, and in addition also for children over 1 year old.

Ingredients:

• Chicken thighs – 3 pcs;
• Seasoning - optional;
• Zest of 1 lemon.

Wash the meat and remove the skin. Rub the chicken with the seasonings you like.

Using a grater, remove the zest from 1 lemon and add to the chicken. Mix and do not touch for 10 minutes.

After this time, put the meat in a bowl for steaming and pour 3 multi-cups of water into the multicooker pan. Set the “Steaming” time to 40 minutes.

With gravy

Chicken thighs in a slow cooker turn out especially tasty if you simmer them in a tomato sauce with Italian seasonings.

Chicken thighs in a slow cooker, recipe with gravy.

We recommend using boneless chicken for this recipe.

What ingredients will you need?

To cook chicken in gravy in a slow cooker you will need:

• 1 tbsp. l. olive oil plus 2 tsp. separately;
• 1 kg chicken thigh fillet, boneless;
• 1 tsp. kosher salt;
• 0.5 tsp. black pepper;
• 1 medium yellow onion, chopped;
• 3 cloves of garlic, minced;
• 1 tbsp. l. balsamic vinegar plus 0.5 tsp, separately;
• 800 ml chopped tomato pulp, without skins;
• 1 medium green bell pepper, finely chopped;
• 240g chopped small cremini mushrooms or champignons;
• 2 tsp. Italian seasoning.

To submit:

• chopped fresh parsley;
• freshly ground parmesan cheese.

Step-by-step cooking process

Chicken thighs in tomato sauce are prepared as follows:

1. Spray the multicooker bowl with oil cooking spray.
2. It is also necessary to heat 1 tbsp. l. olive oil in a large frying pan over moderate heat, season the chicken with pepper and salt and fry on one side for 3 to 4 minutes until the pieces are browned, then turn them over and cook for another 2 minutes, then transfer to the slow cooker.
3. The heat under the frying pan needs to be increased, add the remaining 2 tsp. oil, add the onion and fry until it becomes soft, about 3 minutes, then add the garlic and 1 tbsp. l. balsamic vinegar, cook for 1 minute.
4. Next, transfer the entire contents of the pan into the slow cooker on top of the chicken, add tomato puree, green peppers, mushrooms and Italian seasoning on top, close the lid and cook for 1 hour on the simmer mode.
5. After this, you need to take out the thigh fillets, cut them into pieces and return them to the vegetables, add 0.5 tsp. balsamic vinegar and cook with the lid open until the gravy thickens.

Serve this dish with a side of whole grain pasta, brown rice or zucchini noodles, generously drizzle with gravy and sprinkle with chopped parsley and Parmesan cheese.

Delicious chicken thighs in a slow cooker - cooked with cheese and vegetables

Chicken thighs have many admirers; it is not for nothing that these individual parts of the chicken are sold in trays in many stores.

Previously, chicken thighs were cooked mainly in the oven, but the process can hardly be called simple, because it was necessary to check the readiness of the meat every quarter of an hour.

But a multicooker will help make preparing this delicious, mouth-watering dish as simple and enjoyable as possible - you just need to turn the meat once.

Thanks to this miracle device, chicken thighs can be fried, baked or stewed without any hassle, and the finished dish comes out very juicy and tender. As for adding marinades or sauces, this is purely a matter of taste - the chicken is good on its own, in natural juice, or with the use of additional ingredients and spices.

Ingredients for cooking chicken thighs

Let's start, according to tradition, with the simplest and most universal recipe for cooking chicken thighs in a slow cooker.

All we need is:

• 6 chicken thighs;
• 2-3 large cloves of garlic;
• favorite spices - to taste;
• salt - to taste.

Since the chicken thighs themselves are extremely juicy, you don’t need to use vegetable oil.

1. Preparing the thighs

First, rinse the thighs with water and dry with paper towels. Then rub the meat with seasonings and salt and place it on the dry bottom of the multi-cooker bowl so that the skin is on the bottom.

2. Chopping garlic

You can simply cut the garlic into thin slices and put them on the chicken, or you can rub the meat with pre-chopped garlic along with salt and spices. If all the thighs do not fit on one “floor” in the multicooker, then you should lay another layer of pieces - this will not affect the quality of cooking.

3. Selecting a cooking mode

Next, set the “Baking” program on the device for exactly 1 hour. After half the cooking time, open the lid and turn the chicken pieces over. Now the beautiful fried skin will be on top.

4. Dish decoration

After the signal sounds, the chicken thighs are completely ready. They are good on their own, as a separate dish, and with any side dish they are also very tasty. You can sprinkle chopped green onions or fresh herbs on top of the thighs.

Chicken thighs with soy-honey sauce

For a change, it makes sense to cook chicken thighs in an unusual soy-honey sauce. No, the finished meat will not have a sweet taste, but unusual notes will appear in the taste. In addition, this chicken looks very appetizing, covered with a golden crust and evokes an uncontrollable desire to immediately enjoy it.

For cooking you will need the following products:

• 6 chicken thighs;
• 3 tablespoons of soy sauce;
• 3 teaspoons liquid honey;
• 3 teaspoons French mustard;
• 3 tablespoons sunflower oil;
• ground pepper and salt - to taste.

Chilled thighs are best suited for this dish; frozen thighs will not have such a rich taste.
So, first you need to prepare the meat - rinse it, place it on a paper towel to dry and leave for a while. Now start creating the sauce (marinade). In a small but deep bowl, mix soy sauce, French mustard, spices and honey. After thorough mixing, the marinade is ready.

Next, take any large container, place dried chicken thighs in it and pour the resulting sauce over it. Cover and refrigerate for 30-40 minutes.

After this time, turn on the multicooker, grease the bowl with oil and place the chicken thighs there, skin side up. Activate the “Baking” program by selecting a time of 50 minutes. About halfway through cooking, open the lid and turn the chicken pieces over. Bake until the end of the mode.

Beautiful golden thighs with a wonderful aroma are recommended to be served with a salad of fresh vegetables or with mashed new potatoes.

Amazing baked goods - carrot cake in a slow cooker, a recipe for the whole family.

And here you will learn a recipe for making delicious baked potatoes in a slow cooker.

Another great baked product is jam pie in a slow cooker, the recipe for which is here.

Chicken thighs with vegetables and cheese

Cooking chicken thighs according to this recipe will require a little fiddling, but the result is worth it. The dish will be extremely satisfying and aromatic, with a slight spicy aftertaste.

The ingredients are as follows:

• 3 chicken thighs;
• 2 tomatoes;
• 1 sweet bell pepper;
• 3 cloves of garlic;
• 5-6 potato tubers;
• 50 grams of mayonnaise;
• 70 grams of cheese;
• ¼ glass of clean water;
• dried parsley, seasoning for potatoes, pepper, salt - to taste.

While the meat is frying, you should do the vegetables. Peel the potatoes, remove the skins from the tomatoes, and remove the stems and seeds from the peppers. Cut vegetables in any convenient way. Then grate the hard cheese on a fine grater, mash the garlic, add mayonnaise and a little boiling water.

Add all prepared products to the chicken thighs, sprinkle with seasonings and salt when the “Frying” mode ends. There must be cheese and mayonnaise on top - there will be a delicious crust.

Next, set the “Extinguishing” mode for 40 minutes and close everything with a lid. By the way, cheese can also be added at the end of cooking - it will melt quickly on the finished hot meat and vegetables.

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With buckwheat

Slow Cooker Chicken Thighs with Buckwheat is an easy, delicious, four-ingredient dinner that cooks on its own.

Preparation next.

What ingredients will you need?

For this easy dish you need:

• 1.5 kg chicken thighs with bones and skin;
• 2 tbsp. l. any seasoning;
• 2 tbsp. water;
• 1.5 tbsp. buckwheat;
• a handful of chopped parsley (optional)

Step-by-step cooking process

This simple dish is prepared like this:

1. Season the chicken on both sides with your chosen seasoning mixture. If the latter does not contain salt, you will also need to salt the thighs.
2. Then you should pour in 2 tbsp. water into the multicooker, then add the chicken pieces (they should not be completely submerged), close the lid and cook for 1 hour on the stew mode.
3. Once cooking is complete, you can further bake the thighs to create a golden brown crust. To do this, you need to transfer them to a wire rack placed on a baking sheet and leave for 5-7 minutes. into an oven preheated to a very high temperature. The skin on the pieces should be brown and crispy.
4. While the chicken is baking, you need to strain the broth from the multicooker through a sieve and measure its amount. You need to get 3 tbsp. liquids. If there is less broth, you need to add water to the specified amount.
5. The strained broth should be poured back into the multicooker and put the buckwheat in there, close the lid and set the cereal cooking mode.
6. Serve tender pieces of chicken with buckwheat cooked in broth and chopped parsley as a garnish.

Recipe 1. Simple and tasty

Number of servings: 4.

Ingredients:

• 4 chicken thighs,
• 2 cloves of garlic,
• salt and favorite spices to taste.

If you follow a healthy diet, you can omit the oil when cooking chicken thighs or lightly spray the surface of the bowl with oil spray. Thanks to the special temperature conditions and cooking technology, a chicken thigh in a slow cooker will produce juice and not burn. But if you like crispy fried crust, you can add a little sunflower or olive oil.

Preparation:

1. Rinse the meat well, cut off excess particles (thick skin, unwanted veins) and dry with a paper towel.

2. Chop the garlic with the blunt side of a knife - this will release all the flavor. Rub the meat with spices, salt and garlic. The main rule is not to overdo it. The chicken thigh in the slow cooker will bake well and absorb all the aroma of seasonings and garlic. Excessive salt will give the dish a cloying taste.

3. Place the meat on the bottom of the multicooker.

4. Set the cooking mode. Cook the chicken thigh in the multicooker in the “Baking” mode for 1 hour, turning the pieces of meat every half hour so that they are well cooked.

5. After the set time has elapsed, a signal will sound: the chicken thighs can be considered ready. The dish can be served either on its own or with a side dish.

With vegetables

Braised chicken thighs, cooked in a slow cooker with vegetables, herbs and balsamic vinegar, are an amazingly tasty and aromatic dish.

It can be prepared very quickly.

What ingredients will you need?

For this dish you need:

• 6-8 chicken thighs without skin;
• 2 chopped carrots;
• 2 celery stalks, chopped;
• 1 onion, diced;
• 2 tomatoes, diced;
• 2 cloves garlic, minced;
• 12 very small potatoes, cut in half (can be left whole);
• 1.75 tbsp. chicken broth;
• 2 tbsp. l. white wine (optional);
• 1 tsp. fennel seeds, crushed with a knife;
• 0.5 tsp. salt;
• 1 sprig of rosemary.

For the sauce:

• 2 tbsp. l. balsamic vinegar;
• 1 tbsp. l. corn starch;
• 0.25 tbsp. water.

Step-by-step cooking process

It is recommended to cook this dish using a high pressure pressure cooker.

This is done like this:

1. It is necessary to add all the ingredients, with the exception of the sauce components, into the multicooker bowl.
2. Next, set the valve to “seal”, then cook the chicken and vegetables under high pressure for 10 minutes. When the multicooker beeps, you need to let it stand for 10 minutes. (for natural pressure release), then unscrew the valve, release steam and open.
3. If your kitchen device does not have such functionality, you can cook the dish using the stewing mode for 1 hour 10 minutes - 1 hour 20 minutes.
4. Then you need to mix water and cornstarch and add to the slow cooker along with balsamic vinegar and cook with the lid open for 5 minutes, or until the sauce thickens.
5. This dish should be served hot with crusty bread.

With buckwheat

A dish with buckwheat turns out to be very rich due to the fact that it is soaked in juice from the meat and seasonings.

Required Products:

• about 800 grams of chicken thighs;
• onion and carrot;
• spices to taste;
• 30 grams of butter;
• a glass of buckwheat.

Cooking process:

1. Turn on the multicooker to the “Frying” mode, place the chopped onion and grated carrots in the bowl, fry for five minutes.
2. We also put the chicken there, washed in advance, dried and preferably without skin, sprinkle with the selected spices.
3. Pour the ingredients into a bowl with washed buckwheat, put butter on top, add hot water, salt and cook in the “Pilaf” mode for 45 minutes.

With rice

This recipe makes a delicious Spanish dish of rice and chicken thighs with aromatic spices.

Using a multicooker significantly reduces cooking time and allows you to get a full dinner with almost no effort.

What ingredients will you need?

For this Spanish dish you need:

• 0.25 tbsp. olive oil;
• 4-5 chicken thighs, skin and bones;
• 1 onion, chopped;
• 1 bell pepper, chopped;
• 6 cloves of garlic;
• 1 tsp each dried oregano leaves, paprika and ground cumin;
• 0.5 tsp each fine sea salt and black pepper;
• 1 tbsp. l. tomato paste;
• 0.5 tbsp. white wine, optional;
• 2 tbsp. long grain white rice, rinsed;
• 2 bay leaves;
• 2 tbsp. chicken broth;
• 1 tbsp. green peas;
• cilantro or parsley, for garnish.

Step-by-step cooking process

To prepare Spanish Chicken Thighs with Rice, you will need to follow these steps:

1. It is necessary to turn on the multicooker on the frying mode and add oil to it, season the chicken pieces with pepper and salt, and fry for several minutes. on both sides until the skin is golden brown and crispy, then transfer to a plate.
2. Next, you need to put onions, bell peppers, garlic, oregano, paprika, cumin, salt, pepper and tomato paste into the bowl, mix well and fry for 2 minutes, then pour in white wine and cook for about 1 minute, until most of it has evaporated. .
3. After this, add the rice and bay leaf, pour in the broth and mix everything well, place the chicken thighs on top, skin side up.
4. Next, you need to close the multicooker and turn on the pressure cooking mode for 15 minutes, or simmer for 1 hour.
5. After this time, you need to open the lid and put green peas on top of the other components, close the device again and leave for a few minutes.
6. After this, the finished chicken should be placed on plates along with rice mixed with vegetables, garnished with cilantro or parsley and served.

Recipe 2. Jamie Oliver's perfect chicken thighs

This recipe for slow cooker chicken thighs is borrowed from the famous English chef Jamie Oliver. In the original version, the chicken is baked in the oven, but in a slow cooker it will turn out more juicy. Don’t be afraid of a large number of ingredients, they all complement each other perfectly and give the dish a special taste and aroma. Chicken thigh in a slow cooker prepared according to this recipe will not leave anyone indifferent!

Number of servings: 4-6.

Ingredients:

• chicken thighs (4-6 pcs.),
• 2 medium or 1 large onion,
• celery root,
• 2 carrots,
• head of garlic,
• sea ​​salt,
• olive oil,
• 1 lemon,
• ground black pepper,
• fresh or dried thyme
• rosemary spices and bay leaf.

Preparation:

1. Remove cooled chicken thighs from the refrigerator half an hour before cooking. Frozen ones must be completely defrosted and divided into parts if desired.

2. In the original recipe, the vegetables are not peeled; they must be thoroughly washed and cut into large pieces. Break the head of garlic into cloves and do not peel. Place vegetables in a multicooker bowl, add olive oil, stir.

3. Drizzle chicken thighs with olive oil, rub with salt and pepper, and place with vegetables.

4. Carefully pierce the lemon with a sharp knife or fork, place it in the multicooker bowl between the meat and vegetables, add herbs.

5. Set the multicooker to the “Baking” mode for 1 hour. After half an hour, check the dish and mix gently.

After the time has passed, you should take out the finished dish. Chicken thigh in a slow cooker turns out very juicy. Serve the dish on a serving plate, adding a side dish of baked vegetables.

You can cook chicken thighs in the “Baking”, “Stewing” or “Frying” modes. With each method, the meat tastes different. The main rule: do not get carried away with oil and a lot of spices. Be careful not to burn the chicken. The optimal cooking time for chicken thighs can be considered from 30 minutes to 1.5 hours, depending on their size.

A very quick, tasty and satisfying dish for dinner - chicken thighs baked with potatoes. A super-good recipe, it will help out a lot when you come home from work and don’t know what to cook for dinner quickly. The trick of the recipe is that we will bake both the potatoes and the chicken at the same time in a slow cooker. My husband said it was delicious! Which means I’m sharing this recipe with you.

Place the washed and dried chicken thighs in a cup, add salt, pepper and sprinkle with paprika.

Stir to distribute the spices and salt and set aside while you prepare the potatoes.

We peel the potatoes and cut them into strips, try to keep the potatoes not too wet; it’s better to slightly rub the potatoes already cut right in the cup with a napkin to remove moisture. Pour oil into the multicooker and place our chicken thighs skin side down. Place sliced ​​garlic on top of each piece.

Pour the potatoes onto the thighs and don’t mix anything! Sprinkle the top of the potatoes with salt and spices. Close the multicooker and start the “Baking” mode (I have 50 minutes).

After the signal sounds, open the cartoon and carefully turn the hips over to the other side. But do not mix the potatoes with the thighs. You just need to pick up the thigh, just right in the potato and turn it over. Cover with mule again and cook for another 15 minutes.

If you really want fried potatoes, then the next time you open the multicooker, turn the ingredients over so that the potatoes are at the bottom and bake in the same mode for 8 minutes.

Chicken thighs baked with potatoes in a slow cooker are ready. We received a very tasty dish for dinner.

Chicken thighs are probably the easiest dish after scrambled eggs. And cooking chicken thighs in a slow cooker is as easy as shelling pears. Moreover, they can not only be stewed, but also baked. The taste of the thighs is amazingly juicy and tender, and practically no effort is wasted on cooking. You don't have to open the oven every 15 minutes and pour the juices over the chicken. Thanks to its three-sided heating, the multicooker copes well with any meat dishes. It will be enough to turn the thighs over to the other side only once. Chicken thighs are baked with a wonderful crispy crust and have a beautiful golden hue. If you have very little time or your appetite is so worked up that you are not ready to spend a single extra minute on cooking the chicken, then it will be enough to simply salt and pepper the thighs, and then immediately start baking. If you want the dish to be exceptionally tasty, then be sure to try my favorite chicken marinade based on soy sauce and honey. I also recommend buying homemade chicken, as it contains much more nutrients than conveyor broilers. To cook 2 chicken thighs you need to spend 1 hour.

Ingredients:

• Chicken thighs – 2 pieces (600 grams)
• Soy sauce – 1 tablespoon
• French mustard – 1 teaspoon
• Honey – 1 teaspoon
• Salt, pepper - to taste
• Vegetable oil – 1 tablespoon

With cheese

This dish features tender sautéed chicken, spinach and sun-dried tomatoes, cooked in a creamy sauce and topped with cheese.

Preparation next.

What ingredients will you need?

To prepare thighs in creamy sauce with cheese you will need:

• 1 tbsp. l. olive oil;
• 1.5 kg chicken thighs;
• 1 chopped shallot, about 0.5 tbsp.;
• 2 cloves garlic, minced;
• 1 tbsp. unsalted chicken broth;
• 1 tsp. dried Italian seasoning mix;
• 0.25 tsp each fine sea salt and pepper;
• 0.5 tbsp. chopped sun-dried tomatoes, not in oil;
• 0.3 tbsp. heavy cream or coconut milk;
• 1 tbsp. l. corn starch;
• 2 tbsp. fresh spinach, chopped;
• grated Parmesan cheese, for serving.

Step-by-step cooking process

This delicious dish is prepared as follows:

1. You need to heat the oil in a frying pan on the stove over moderate heat and place chicken thighs in it, pepper and salt, fry for 2-4 minutes. on each side, then transfer to the slow cooker.
2. Next, you need to turn up the heat and add the shallots, fry, stirring constantly, for 1 minute, then add the garlic and fry for 30 seconds.
3. Then you need to pour chicken broth into the pan and cook for 1 minute. mix everything thoroughly, and then transfer the entire contents of the pan into the slow cooker, add Italian seasoning and sun-dried tomatoes, pepper and salt.
4. After this, cover the device with a lid and cook for about 1 hour on the stewing mode.
5. As soon as the timer rings, mix the cream and cornstarch in a small container and add the mixture to the slow cooker along with the spinach, cook with the lid open for 5 minutes until the sauce thickens.
6. The finished thighs with vegetables should be placed on plates, poured with sauce and sprinkled with grated cheese, and served immediately.

Subtleties of cooking

To cook thighs deliciously in a slow cooker, you don’t have to put in a lot of effort. The meat takes literally half an hour to prepare and turns out delicious. The main thing is to be able to organize the process.

The first thing to do is to rinse the meat well, after which you can simply boil it or marinate it so that it turns out tender, juicy, and unusually aromatic. To do this, you can use completely different seasonings or spices.

Cooking time directly depends on the cooking method. So, for example, in order to bake meat, only half an hour will be enough, but in order to stew it, you need to set the timer for a whole hour. It takes 50 minutes to steam the thighs.

In addition, we must remember that, no matter what function is selected, the meat will not be able to burn in such a miracle technique, since this device “will not allow this.”

In soy mustard sauce

The combination of mustard and soy sauce has long been a culinary classic.

Cooking chicken thighs in a slow cooker in a sauce made from these ingredients allows you to get a very tasty and aromatic dish.

What ingredients will you need?

To prepare chicken in soy-mustard sauce you need:

• 1 kg boneless chicken thigh fillet;
• 0.5 tbsp. honey;
• 0.25 tbsp. soy sauce and mustard;
• 2 tbsp. l. malt vinegar;
• 4 cloves of garlic, mashed;
• 0.5 tsp. black pepper.

To thicken the sauce (optional):

• 2 tbsp. l. corn starch and water.

Step-by-step cooking process

The preparation process for this dish consists of the following steps:

• Place honey, soy sauce, mustard, malt vinegar, garlic and black pepper in the multicooker bowl and mix thoroughly to combine all ingredients.
• Next, you need to add the chicken and press the pieces so that it is covered with the sauce as best as possible.
• Then close the multicooker and cook the thighs on the stew setting for approximately 1 hour, or until the meat is juicy and tender.

• In the last 10 min. When preparing the dish, it is advisable to thicken the sauce by mixing cornstarch and cold water in a small bowl without lumps and adding this suspension to the contents of the multicooker.

Serve juicy chicken thighs with rice, pasta or warm bread.

Secrets of cooking chicken thighs in a slow cooker

• To make the dish more tasty and juicy, it is better to give preference to chilled thighs rather than frozen ones.
• If you want to combine meat with cereals or potatoes, it is better to select the “Pilaf” mode.
• For those who want to cook very tender and soft meat, the “Stew” mode is suitable.
• When “Baking” in a slow cooker, you will get the same effect as in the oven, but without the crispy crust.
• For those on a diet, it is best to use the “Steam” mode; such a dish is guaranteed to contain a minimum amount of calories.

Useful tips and tricks

The process of cooking chicken thighs in a slow cooker is quite simple, but to achieve the best results, it is recommended to consider the following recommendations:

• It is not advisable to put frozen chicken in a slow cooker. You should always defrost it before cooking. Frozen food can cause problems, the main one being the risk of bacterial growth. Additionally, unthawed chicken thighs will take longer to cook and may cause other ingredients to burn or become too dry.
• Regardless of the recipe used, cooking in a slow cooker can be done with a delayed start. This means that it is possible to calculate the preparation of a dish exactly in time for lunch or dinner.
• It is recommended to pre-fry chicken thighs before stewing, as this improves their taste and aroma, and gives an appetizing crust.
• In any recipe, onions can be replaced with leeks or shallots.
• If you want to get a lot of sauce, you can increase the amount of liquid ingredients by 1.5 times, but under no circumstances dilute them with water. In this case, more seasoning may also be required.
• Instead of heavy cream, you can use 10% fat product or coconut milk in any recipe.

To ensure that chicken thighs stewed in a slow cooker are very tender and tasty, it is advisable to use fast cooking under high pressure. This multicooker mode ensures that the meat remains juicy. When using stewing, you must monitor the time and amount of liquid in the bowl, and do not set the timer for more than 1 hour.

Recipe Description

Chicken thighs in a slow cooker, baked with honey mustard sauce, have a rather unusual spicy taste. This recipe would be a good choice for a romantic or family dinner, and the leftovers can be reheated and served for lunch.

Here I will tell you how to cook chicken thighs in a slow cooker. But this recipe can also be used to prepare legs, or drumsticks, or even a whole chicken, cut into portions. Please note that the drumsticks will require less cooking time.

Chicken thighs in a slow cooker, the recipe for which you see, are cooked with the addition of curry seasoning. This spice has a strong specific smell and taste, so if you are not familiar with them, add it to curry with caution, you may not like it.

Prize-winning dish at a culinary competition

Many people associate cooking with art. And as you know, everything ingenious is simple. Chicken thighs can be fried until golden brown with vegetables. Prunes and dried lovage will add unique flavor notes to poultry meat.

On a note! Chicken thighs will turn out spicy and juicy if you marinate them in soy sauce before cooking. You can stew thighs with honey and mustard. Gourmets will appreciate the true taste of such a treat.

Compound:

• 4 things. chilled chicken thighs;
• 2 pcs. garlic cloves;
• 1 carrot;
• sun-dried tomatoes to taste;
• ground hot pepper and salt to taste;
• 2 tsp. dried lovage;
• 10-12 pcs. prunes;
• onion – 1-2 heads.

Preparation:

1. Prepare chicken thighs as described in the previous recipe.
2. Pour some refined sunflower seed oil into the multicooker bowl.
3. Place the thighs and start frying. We select the appropriate program mode taking into account the model of the kitchen gadget.

4. Fry until golden brown. Then turn it over and continue frying. We do not add too much oil; fat will be released from the poultry meat during heat treatment.

5. Peel two medium-sized onions and chop them.
6. Place the chopped onion in a multi-cooker bowl.

7. We peel the garlic cloves and cut them into slices and place them in the multicooker container.

8. Wash the peeled carrots and cut into large pieces. Add to the rest of the ingredients.

9. Mix all the ingredients, add salt, season with ground red pepper and dried lovage.

10. We wash the prunes and put them in a bowl. Fill with hot water and steam.
11. After a few minutes, dry and chop if necessary.
12. Add prunes to the multicooker container.

13. Select the “Baking” program mode. You can add a little boiled water.
14. To improve the taste, add sun-dried tomatoes.

15. Cooking for half an hour. After the beep sounds, the chicken thighs are ready to be served.