We invite you to learn today how to cook chicken thighs in a slow cooker. Such a dish will enliven any table and will fit almost any side dish.

Slow Cooking Chicken Thigh Recipe

Ingredients:

• chicken thighs - 2 pcs.;
• vegetable oil.

For marinade:

• natural soy sauce - 10 ml;
• french mustard - 1 teaspoon;
• liquid honey - 1 tsp.

Cooking

Remove the chicken thighs from the refrigerator in advance and leave to cool at room temperature. Without wasting time, prepare the marinade: pour soy sauce in a small bowl, add liquid honey and French mustard. We wash the chicken, wipe it dry with napkins and pour over the cooked sauce. Marinate the meat for 30 minutes, putting in the refrigerator. We grease the crock-pot with butter, put the hips, close the lid and set the “Baking” program for 20 minutes. Then gently turn the meat to the other side and cook another 15 minutes for the same mode. We serve chicken thighs, baked in a slow cooker, always hot with any side dish: boiled rice, pasta or mashed potatoes.

Steamed chicken thighs in a slow cooker with rice

Ingredients:

• steamed rice - 1.5 tbsp .;
• filtered water - 3 tbsp .;
• spice;
• garlic - 2 cloves;
• 6 chicken thighs

Cooking

Rice thoroughly rinse and pour into a multi-cooker saucepan. Pour filtered water, season to taste with spices and mix well with a spoon. Rinse the chicken thighs, dry on a towel, salt, pepper to taste and send to the bowl, laying on top a few garlic cloves chopped into plates. We install a double boiler, turn on the “Steam cooking” function and detect 35 minutes. After the beep, the pilaf with chicken thighs in the multicooker is ready to eat.

Chicken thighs with potatoes in a slow cooker

Ingredients:

• chicken thighs - 4 pcs.;
• ground paprika - to taste;
• potatoes - 5 pcs.;
• spice;
• vegetable oil.

Cooking

We wash the chicken thighs, dry them, put them in a deep saucepan, add salt to taste and sprinkle with ground paprika. Mix everything thoroughly with your hands and set aside for now. We clean the potatoes, cut them into strips and put them on a towel to get rid of excess moisture. Pour oil into the crock-pot utensils, spread the hips with the skin down and on top of each piece we throw garlic, chopped with thin plates. Then add the potatoes, season the dish with spices, close the lid and start the “Baking” program for about 50 minutes. After the beep, gently open the slow cooker, turn the hips to the other side, close again and cook for another 15 minutes.

Who doesn't like juicy chicken thighs with a golden crisp? This is one of the most popular dishes not only in home cooking, but also in the menu of famous restaurants. There are a lot of options for cooking chicken, but in the simplest way you can cook chicken thighs in a slow cooker.

Cooking Chicken Thighs in a Multicooker

It is difficult to imagine a modern kitchen without this miracle device. The slow cooker has various functions and cooking programs, which, undoubtedly, gives great scope for creativity. It is especially convenient to cook meat: you won’t be much trouble to fry, bake or stew chicken thighs in a slow cooker. The recipe can be found below. You can endlessly experiment with marinade, cooking modes, side dishes and sauces until you find a way that will become your favorite. Let's look at a few examples of how to cook a chicken thigh deliciously and quickly in a slow cooker.

Recipe 1. Simple and delicious.

Servings Per Container: 4.

Ingredients:

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

If you adhere to proper nutrition, then the oil in the preparation of chicken thighs can not be used at all or slightly sprinkle the surface of the bowl with oil in a spray. Thanks to the special temperature regime and cooking technology, the chicken thigh in the slow cooker will produce juice and will not burn. But if you like fried crisp, you can add some sunflower or olive oil.

Cooking:

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

2. Grind the garlic with the blunt side of the knife - so he will give all the aroma. Wipe the meat with spices, salt and garlic. The main rule is not to overdo it. The chicken thigh in the multicooker is well baked and will absorb the whole flavor 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 a slow cooker in the “Baking” mode for 1 hour, turning the pieces of meat every half hour so that they are well-fried.

5. After the set time has passed, a signal will sound: chicken thighs can be considered ready. The dish can be served both independently and with a side dish.

Recipe 2. Jamie Oliver's Perfect Chicken Thighs Recipe

This recipe for chicken thighs in a slow cooker was 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. Do not be afraid of a large number of ingredients, all of them perfectly complement each other and give the dish a special taste and aroma. A chicken thigh in a multicooker prepared according to this recipe will not leave anyone indifferent!

Servings Per Container: 4-6.

Ingredients:

• chicken thighs (4-6 pcs.),
• 2 medium or 1 large onion,
• celery root,
• 2 carrots
• head of garlic
• sea \u200b\u200bsalt,
• olive oil,
• 1 lemon
• ground black pepper
• fresh or dry thyme
• rosemary spices and bay leaf.

Cooking:

1. We take out the cooled chicken thighs from the refrigerator half an hour before cooking. Frozen should be completely thawed, if desired, divided into parts.

2. In the original recipe, 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 the vegetables in the bowl of the multicooker, add olive oil, mix.

3. Pour chicken thighs with olive oil, wipe with salt and pepper, and lay with vegetables.

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

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

After time, you should get the finished dish. The chicken thigh in a slow cooker turns out to be very juicy. Serve the dish on a serving plate, complementing a side dish of baked vegetables.

You can cook chicken thighs in the “Baking”, “Stewing” or “Frying” modes. With each method, the meat is different in taste. The main rule: do not get involved in butter and lots of spices. Carefully ensure that the chicken does not burn. The optimal cooking time for chicken thighs can be considered from 30 minutes to 1.5 hours, depending on their size.

Chicken thighs, although not the most dietary part of the bird, but, perhaps, one of the most delicious. Tender and soft meat with enough fat can be used in the preparation of many dishes: bake in marinade, stew with vegetables, fry under a crisp, etc. In this article, we have collected for you recipes for chicken thighs in a slow cooker.

Chicken thighs, previously marinated in a sweet-salty and spicy mixture of soy sauce, honey and seasonings, are baked in a slow cooker with sour and fragrant cherry plum. For this simple and tasty dish you will need:

• chicken thighs - 4 pcs.;
• red cherry plum - 8-10 pcs.;
• dried pomegranate - 1 tbsp;
• honey - 1 tsp;
• vegetable oil - 50 g;
• soy sauce - 50 ml;
• hard cheese - 100 g;
• garlic - 3 cloves;
• black pepper to taste;
• salt to taste;
• chopped parsley - 1 tablespoon

We will understand the process of preparing chicken thighs with cherry plum in a slow cooker:

1. Tender chicken meat before cooking is best pickled, as it is saturated with mouth-watering smells, acquires even greater softness and interesting taste. So, to create a marinade, combine in a bowl vegetable oil, honey and soy sauce. Add spices there: dried pomegranate, black pepper and salt. You can use any other seasonings at your discretion. To make the chicken tastier, put chopped garlic cloves into the marinade.
2. We remove the skin from the hips and put them in a suitable container. Mix the marinade and pour on top. Cover and send to the refrigerator for a couple of hours.
3. Pour a little vegetable oil into the multicooker and grease the walls and bottom. We take out the hips from the marinade and put in the bowl. We cut the washed cherry plum into halves, take out the seeds, and lay the plums on top and between the pieces of meat. The remaining sauce is also poured into the mold.
4. Pour grated or cut into thin slices of cheese on top. We turn on the “Baking” mode and in this program at a temperature of 180-200 ° C we bake chicken thighs in a slow cooker for 40-50 minutes. At the end, sprinkle with parsley and serve.

Chicken thighs in a ginger apricot marinade in a slow cooker

Chicken meat goes well with almost any fruit. The most popular combinations are chicken with pineapple, prunes or apples. If you move away from traditional tastes, you can come up with no less interesting cooking methods, for example, like this recipe for chicken thighs in a ginger-apricot marinade in a slow cooker. For him we need:

• pitted apricots - 1 cup;
• chicken thighs - 5-6 pcs.;
• shallots - 1 pc.;
• wine vinegar - 2 tbsp .;
• soy sauce - 2 tbsp .;
• finely chopped ginger - 1 tbsp;
• sunflower oil - 2 tbsp .;
• salt and black pepper to taste.

Let's cook chicken thighs in a ginger apricot marinade in a slow cooker:

1. We put a frying pan with a thick bottom on the stove, pour vegetable oil into it and put the finely chopped ginger root. We also chop shallots and add to ginger. All this is fried for 5 minutes.
2. Pour the vinegar and simmer the food in a pan until the liquid evaporates.
3. Add soy sauce and apricots, black pepper and salt to the pan, cover and simmer until the fruits are completely soft.
4. All this mass is cooled to a warm state and mashed with a blender. We got the marinade.
5. We clean the chicken thighs from the skin and fill them with the cooled marinade. We cover the dish with a lid and put in the refrigerator for 8 hours.
6. Lubricate the multicooker form with butter. We take out the chicken pieces from the sauce and lay on the bottom, pour the marinade on top.
7. Having set the "Baking" mode, we cook chicken thighs in a slow cooker at a temperature of 180 ° C for 40-45 minutes.

Chicken thighs with raisins and apples in a slow cooker

Chicken and apples are one of the classic combinations of products. Sour fruits give such a delicate aroma to such a dish, and sweet raisins complement it with some piquancy. The list of products for cooking such chicken thighs in a multicooker is very short and consists of only a few items:

• chicken thighs - 5-6 pcs.;
• sweet apples - 3 pcs.;
• raisins - 50 g;
• vegetable oil - 2 tbsp;
• spices to chicken - to taste.

Cooking chicken thighs in a slow cooker:

1. Cut the apples into halves or quarters and cut out the seeds. Shred fruits with thin slices. Rinse the raisins.
2. We lubricate the bowl of the device with vegetable oil. Spread apple slices to the bottom. Sprinkle with raisins on top.
3. My chicken thighs, remove the skin as desired. Without the skin, the meat will not be so greasy, but someone prefers to leave it.
4. Put the pieces of meat in a bowl and mix with spices for chicken. If necessary, add.
5. Now we shift the chicken over the apple pillow. We activate the “Baking” mode and cook the chicken thighs in a slow cooker at a temperature of 180 ° C to 200 ° C for 45-50 minutes.

Chicken thigh with eggplant in a slow cooker

For these chicken thighs in a slow cooker we will prepare a delicious sauce of vegetables and cream. Milk flavor goes well with tender poultry, and the vegetables in this dish are the simplest and most affordable. Here is a list of the products we need:

• chicken thighs - 4-5 pcs.;
• eggplant - 1 pc.;
• onion - 1 pc.;
• bell pepper - 1 pod;
• garlic - 3 cloves;
• flour - 1 tbsp;
• cream - 200 ml;
• sunflower oil - 2 tbsp .;
• salt, black pepper;
• greens to taste.

We cook chicken thighs with eggplants in a slow cooker according to the following instructions:

1. First, fry the chicken thighs, for which we pour vegetable oil into the multicooker and heat it in the "Frying" mode. Wash the hips themselves, roll them in spices and put them in hot oil, where we will cook them for 5-6 minutes on each side, creating a golden crust.
2. We put the meat on a plate, and put the chopped onion and chopped garlic in the remaining oil. After 2 minutes, add sweet pepper, chopped with straws.
3. Peel the eggplants and cut them into cubes. Also pour them into the slow cooker. All this salt and simmer for 10-15 minutes.
4. Pour the flour into the bowl and mix it with vegetables. Pour the cream and mix until our mass thickens. Pepper and add to taste.
5. Immerse the fried chicken in the resulting sauce. In the “Stewing” program, we cook chicken thighs in a slow cooker for 20-25 minutes.
6. At the end, pour the chopped greens.

Chicken thighs in a cherry marinade in a slow cooker

There are tons of interesting chicken marinades. An unusual and original option is a cherry marinade. Chicken thighs, soaked in such a sauce, and then baked in a slow cooker, acquire not only a pleasant taste, but also a beautiful shade. Here is what we need for such a dish:

• chicken thighs - 6 pcs.;
• pitted cherries - 200 g;
• onion - 1 pc.;
• soy sauce - 3 tablespoons;
• balsamic bite - 1 tbsp;
• vegetable oil - 2 tbsp;
• garlic - 3 cloves;
• red pepper, black pepper, coriander, salt - to taste.

Cooking chicken thighs in a cherry marinade in a slow cooker:

1. Grind cherries washed and pitted in a blender.
2. Finely chop the onion and add to the cherry puree. Pour there soy sauce and balsamic vinegar, put chopped garlic, add salt and spices.
3. Mix the marinade and set about preparing the meat. My chicken, remove the skin, put in a saucepan and pour the sauce. Cover and put in the refrigerator for several hours.
4. We lubricate the bowl of the device with oil, put the hips on the bottom, pour the marinade. We install the “Baking” program and bake chicken thighs in a slow cooker for 50-60 minutes at a temperature of 180-200 ° C.

Slow cooked chicken thighs with olives and celery

Not everyone likes fragrant celery, but it should be noted that its smell combines very well with meat dishes. For example, here is a recipe for chicken thighs in a slow cooker, and for them we will need:

• chicken thighs - 4 pcs.;
• celery - 2 stalks:
• olives - 10 pcs.;
• olive oil - 1 tbsp;
• garlic - 2 cloves;
• red and black pepper, salt to taste.

Step-by-step preparation of chicken thighs in a slow cooker:

1. Wash the chicken and remove the skin. We cut the olives into halves, for a dish it is better to take pitted olives. We chop celery in large pieces, cut the garlic into slices.
2. Pour all other products into a bowl with chicken thighs, pour olive oil and pour spices with salt. Hands mix it all.
3. We shift the ingredients into the multicooker bowl, activate the “Baking” mode. Cook the chicken thighs in a slow cooker at a temperature of 200 ° C for 40-45 minutes.

Chicken thighs with pepper and basil in a slow cooker

Very fragrant and tender it turns out meat cooked according to such a recipe. Here we add sweet and hot peppers, fresh basil, thyme and Worcestershire sauce, as well as aromatic lemon zest. In the preparation of these chicken thighs in a slow cooker we use:

• chicken thighs - 6 pcs.;
• water - 150 ml;
• bell pepper - 2 pods;
• chili pepper - 0.5 pod;
• ground paprika - 1 tsp;
• lemon - 0.5 pcs.;
• thyme - 3 branches;
• rosemary - 3 branches;
• olive oil - 3 tbsp .;
• worcestershire sauce - 1 tbsp;
• wine vinegar - 2 tbsp .;
• basil - a few leaves.

From the above ingredients, we cook chicken thighs in a slow cooker:

1. Wash my hips and remove the skin, and in the meat we make several cuts.
2. We put pieces of chicken in the bowl of the device, but do not pour oil. In the program "Frying" fry the hips for several minutes on each side, so that they lightly brown.
3. In a bowl or in a blender bowl, spread peeled hot pepper, garlic cloves, basil leaves, ground paprika. Pour Worcestershire sauce and olive oil, half lemon juice and wine vinegar, as well as water. Add a little lemon zest. We turn all this with a blender into a homogeneous mass.
4. Pour the chicken thighs in a slow cooker with this mixture, put sprigs of thyme and rosemary on top. In the Baking program, at a temperature of about 200 ° C, we prepare the dish for 30 minutes.
5. Sweet bell pepper is fried separately or baked in the oven, and then spread over the hips when serving.

English recipe chicken thighs in a slow cooker

We will cook these chicken thighs in a slow cooker along with mushrooms and a delicate sauce of milk and butter. A very simple, unpretentious, but very tasty dish that we will make of such components:

• chicken thighs - 6-8 pcs.;
• sweet pepper - 1 pc.;
• In a slow cooker we put a piece of butter and in the "Frying" mode we fry the meat from all sides for several minutes.
• The next step is adding mushrooms and onions. Cook the chicken with vegetables for 5 minutes, after which we put sweet pepper to it. Salt it all and sprinkle with pepper. In the “Stewing” program, we cook chicken thighs in a slow cooker for 5-6 minutes.
• Pour milk into the dish and stew the meat in the sauce for 30 minutes.
• We dissolve starch in water. We take the finished chicken out of the milk sauce and put it on the dish, and pour the starch into the slow cooker. With constant stirring, we wait for the liquid to thicken, then we pour the chicken thighs with the resulting sauce.

Jamaican chicken thighs in a slow cooker

The most interesting part of this recipe for chicken thighs in a slow cooker is the marinade. In it you will find a lot of various ingredients that merge together, creating an unusual, but very pleasant taste. Here is a list of everything we need:

• chicken thighs - 5-6 pcs.;
• pineapple - 250 g;
• sweet potato - 700 g;
• sunflower oil - 50 ml;
• cinnamon - 20 g;
• brown sugar - 80 g;
• fresh ginger - 50 g;
• allspice - ¼ tsp;
• soy sauce - 50 g;
• garlic - 4 cloves;
• lime juice - 30 ml;
• nutmeg - ¼ tsp;
• thyme - 2 branches;
• green onions - a few feathers;
• jalapeno pepper - 2 pcs.;
• black pepper, salt to taste.

According to the Jamaican recipe, chicken thighs in a slow cooker are prepared as follows:

1. We clean the ginger and three on a grater, chopping green onions, garlic cloves and hot jalapenos. Beat vegetables in a blender, adding salt, soy sauce, lime juice, cinnamon and brown sugar, nutmeg, vegetable oil, black and allspice, nutmeg.
2. My chicken, free from the skin, rub with a sharp marinade and set to marinate for several hours.
3. We clean the sweet potato and pineapple, cut into cubes. We spread the pieces in the greased multicooker bowl.
4. We lay the chicken thighs on top and lay the branches of thyme.
5. In the Baking program, we cook chicken thighs in a slow cooker for 50-60 minutes.

Chicken thighs in a slow cooker. Video

Chicken thighs have long been loved by many, not only as part of a whole chicken, but also as a separately cooked dish. They are tender, juicy, with a pronounced meat taste. And if they are still good to put out, bake, fry with the right spices, it turns out just an amazing dish. If desired, you can make a more dietary option - steam. All these features are provided by such a modern kitchen gadget as a slow cooker.

Basic principles for cooking chicken thighs in a slow cooker

You can use chicken thighs, separating them from the carcass, or purchase a ready-made kit. Chicken legs are often used - these are undivided thighs and chicken legs. They are easy to cut, set aside the shins for another dish, and prepare the thighs in a slow cooker according to one of the proposed recipes.

The chicken thigh is a rather massive part, usually one thigh is enough per serving. Therefore, for a family dinner or a feast, it is easy to calculate how many parts you need to take, counting them by the number of people.

Before cooking, the meat needs to be washed, dried. Often it is pre-marinated in a particular sauce - usually before frying. If you plan to stew, then you can not pickle, since during cooking the meat is soaked in sauce or gravy.

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 for making chicken in a slow cooker very simple. No preliminary frying, pickling, no operations other than slicing onions. Even it can be put by halving the onion in two, although it is better to chop - there will be more juice. If you need to add the amount of sauce, we 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

A spoon of vegetable oil

Freshly ground black pepper

Dry greens of dill

A pair of spoons of water.

Cooking method

Wash the hips, dry, put the bowl of the crock-pot.

Onion, peeling, chop arbitrarily.

Put vegetables to the meat.

Salt, pepper, pour in oil, add dry greens.

Mix everything, put a bay leaf under the bottom, flatten.

Add water.

Turn Extinguishing mode on for an hour.

If desired, you can put vegetables on the upper 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 tasty sauce, in which tender chicken is bathed - take more sour cream and season the meat with seasonings. An interesting choice of mode for this dish.

Ingredients

Five chicken thighs

Large onion

Large carrot

Two to three garlic cloves

Seasonings - curry for golden color, different types of pepper to taste, suneli hops or another set of favorite spices

A glass of sour cream

Oil for frying.

Cooking method

Wash the meat, pat dry with a napkin.

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

Peel and dice the onion.

Chopped peeled carrots with slices, straws or a cube.

Turn the meat over, fall asleep with vegetables, turn on the Frying mode again for 10 minutes.

You can fry it all just in a pan and then put it in a slow cooker.

Cut the garlic into plastics and put in the meat.

Add spices, salt, put sour cream, add water so that the chicken is buried in the sauce.

Turn on the regime Porridge, Milk porridge or just Braise for 40 minutes.

An abundance of sauce involves serving with a side dish such as rice, mashed potatoes or just with fresh bread.

Baked chicken thighs in a slow cooker

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

Ingredients

4 chicken thighs

Garlic clove

Pinch of coriander

Allspice - a few peas

Soy sauce - 2-3 tablespoons

Honey - a tablespoon

Mustard seeds - pinch

Ground hot pepper - to taste

If necessary, salt

Vegetable oil - 1-2 tablespoons.

Cooking method

Rinse and dry the meat.

Garlic crush. Mix with the rest of the ingredients, grind a little, so that honey and soy sauce form a single mixture.

It should be a liquid substance with floating seasonings.

Immerse the meat in it and put it in the cool for half an hour.

Then put in a slow cooker and turn on the 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 begin to brown on all sides. You can flip and re-enable the same program. According to the state of the hips, decide how much more time to add - the same or more.

When the dish is ready, serve with vegetables.

Chicken thighs in a multivark in Lecho sauce

For this recipe you will need a ready-made lecho - vegetable stew mixture, where housewives usually put onions, bell peppers, tomatoes, sometimes carrots. You can pre-cook this hot salad if you don’t have one ready-made or one in store. Why combine vegetables with oil, salt, spices and stew for half an hour. When cooking with chicken thighs, vegetable tastes and aromas infiltrate meat, and the dish can be used as an independent or with a side dish.

Ingredients

Chicken thighs - three pieces

Spoon of frying oil

A glass of lecho

A pair of chives

A spoonful of adjika or salsa sauce or other hot sauce

Salt as needed

Fresh greens of parsley, dill.

Cooking method

Chop the 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 Frying, Baking mode.

In the bowl of the multicooker, pour the meat into the lecho, into which the hot sauce is added.

Set the Extinguishing program to 30 minutes.

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

Chicken thighs in a slow cooker with potatoes

Braised or baked potatoes with meat is a favorite recipe. You can cook it in a multi-cooker. The plus is that you can use a minimum of fat or oil, and the dish will be juicy, tender.

Ingredients

4 chicken thighs

4 medium potatoes

Large onion

A spoon of vegetable oil

Ground black pepper, bay leaf

Glass of water.

Cooking method

Prepare the thighs - rinse, dry.

Fry in a slow cooker on one side in oil. Flip over.

Onion cut into half rings, diced potatoes.

Salt the meat, pepper, put a bay leaf.

Put onions and potatoes on top, pour in water.

Turn on the Baking mode, if you want a more baked dish, or Stew mode - if you need a stew of potatoes with meat. The time is 40 minutes.

At the end of time, let stand for five minutes and serve as an independent dish, to it - fresh or canned vegetables.

A festive dish - stuffed chicken thighs in a slow cooker

For minced meat, you can use chicken meat, minced 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 cold appetizer, cut into slices. And you can as the main hot.

Ingredients

Chicken thighs - by the number of participants in the feast, if planned for hot

1-2 medium mushrooms for each thigh - champignons, chanterelles, mushrooms

Onion at the rate of one onion on four thighs

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

Glass of kefir

A couple of spoons of vegetable oil

Another onion for the marinade.

Thighs need to be prepared - remove the stone. To do this, it would be nice to have wire cutters in the kitchen. It is necessary to cut the meat along where the bone comes closest to the surface. It is good to free it and cut it off from two cartilages with wire cutters. To simplify the problem, buying hips already without a bone. You can remove the bone by cutting along with the cartilage, but then it will be more difficult to shape.

Cook the marinade - add the finely chopped onion, salt and add the meat to the kefir.

For half an hour, while the meat is pickled, cook the minced meat.

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

Fry onions and mushrooms under a lid in oil. Add salt.

Pull the meat out of the marinade, in each recess where the bone was, put on a spoonful of cooled minced meat - you can deepen the recess with a knife.

Put the thighs in a slow cooker with a spoon of oil, sprinkle with spices.

Turn on Baking for 40 minutes. The hips should be well browned. If this does not happen, add time.

Tricks and secrets of cooking chicken thighs in a slow cooker

• It is often recommended to fry the thighs to give a golden crust. At the same time, they need to 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 hips from the skin - it will be both more convenient and more dietary. True, such a crispy crust will not work. But to extinguish - a great option.
• A real find for meat, especially pre-marinated - Baking mode. It allows you to evenly bake meat from all sides and warm it inside until fully cooked. Therefore, when cooking chicken thighs in a slow cooker, 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 be adapted for yourself. In any case, the chicken thighs will be ready for an hour. And if pre-fried, forty minutes is enough.

Few items of household kitchen appliances can offer a wide range of actions. However, the multicooker can rightfully be considered universal: both fry and bake, and everything that the hostess wants. What chicken dishes in a slow cooker can be made and how to handle this appliance correctly?

How to cook chicken in a slow cooker

The main advantages of this multifunctional device are ease of use and time saved. No special knowledge is needed on how to stew chicken in a slow cooker, cook or bake - you only need to choose the right mode. The smart device will perform the rest of the actions by itself, notifying you with a signal that the dish is ready. You can also set the time manually, but some models perfectly calculate it on their own.

Most multicookers of well-known brands - Panasonic, Redmond, Polaris - have approximately the same functionality, so these tips are relevant for everyone:

• If you plan to cook cereal, you need to fill it with chicken, making sure that the water has completely covered this layer.
• The same is true for pasta, but they are laid after the meat is ready.
• Extinguishing is the main program of all multicookers. It will produce the most juicy meat. She is recommended to replace the "multipovar" if it is not on your device.
• You can fry the chicken on the "baking", if you do not want to use butter.
• The exact time varies in the power of the device, so do not blindly focus on the number in the recipe.

Chicken thighs with potatoes in a slow cooker

The dish is not dietary either because of the selected part of the bird, and because of the method of its preparation. However, it turns out to be too tasty to refuse to replenish the cookbook with such a recipe. Fried chicken thighs in a slow cooker with hot sauce and thin potato straws are the home analogue of fast food from catering establishments. Only the degree of harm you can personally control.

Among the ingredients is nothing unusual:

• strong young potatoes - 1.2 kg;
• chicken thighs - 3-4 pcs.;
• vegetable oil;
• turmeric, paprika, black pepper, salt;
• tomato paste - 3 tbsp. l .;
• chili pepper pod.

1. Blot the hips with a paper towel, rub with a mixture of turmeric and paprika, so that the skin changes color.
2. Smear the bottom of the bowl with oil (a brush or a napkin), lay the chicken. In the “multi-cook” mode (temperature 140 degrees) or “frying”, cook a little more than half an hour. Remember to turn your hips over.
3. Cut the potatoes into long thin strips, grate with salt.
4. From the slow cooker, temporarily remove the chicken, pour potatoes there. Cook on the “frying” for half an hour, stirring occasionally. If there is a lot of potato, it is better to add it in portions, otherwise it will be fried poorly.
5. Add back the chicken, cook another 15-17 minutes on a "multi-cook".
6. While the chicken thighs in the slow cooker reach, make a sauce of tomato paste, chopped chili pepper and black pepper.

Chicken thigh with rice in a slow cooker

Such a recipe can be called dietary, if the combination of slow carbohydrates (cereals) with animal protein is not essential for you. This is a good pre-workout lunch option for dieters and any meal for the rest. Rice from a healthy diet can be taken brown. This multicooked chicken recipe requires the following ingredients:

• cloves of garlic - 2 pcs.;
• rice - 210 g;
• chicken thighs - 3 pcs.;
• water - 2 glasses;
• salt;
• soy sauce - 2 tbsp. l .;
• carrots, onions.

Preparation Scheme:

1. Rinse the rice, leave it in clean water for half an hour - then it does not have to be cooked for a long time.
2. Rub the thighs without skin with salt, slices of garlic. Pour in soy sauce, let them soak.
3. Sprinkle grated carrots with chopped onions into a slow cooker, add half a glass of water. Simmer in the same mode for 5-7 minutes.
4. Transfer the meat removed from the bone to the same place, put on “baking”. Operating time - 45 minutes.
5. Take out the thighs, put rice in the slow cooker. Pour the rest of the water (1.5 cups), spread the chicken on top.
6. Cook on the “cereal” program for half an hour.

Stewed chicken thighs in a slow cooker

This recipe will appeal to connoisseurs of vegetables, mushrooms and meat in one plate. Delicate sauce based on sour cream (replaced with mayonnaise if desired) makes the taste of the dish very soft. The list of ingredients pleases with its budget:

• chicken thighs - 2-3 pcs.;
• champignons - 200 g;
• eggplant - 170 g;
• bulb;
• tomatoes - 2 pcs.;
• vegetable oil;
• salt;
• sour cream - half a glass;
• ground black pepper;
• fresh greens.

Chicken thighs stew in a slow cooker like this:

1. Coarse the eggplant, salt, let stand for a quarter of an hour.
2. Fry chopped onion in a slow cooker on a “multi-cook”. Add chopped champignons. After 5-7 minutes, pour in pieces of eggplant.
3. After 20 minutes, remove the eggplant with mushrooms, transfer the chicken to a slow cooker. Cook on the "stew" for half an hour, pouring a little water.
4. Cut the tomatoes, combine with the eggplant-mushroom mixture, introduce to the bird. Pour with sour cream, sprinkle with pepper and herbs. Cooking in the same mode will take a quarter of an hour.