Any ideas for these already marinated thighs? Daughters stars soccer tonight so I want to be ready with dinner as soon as we get home.
by moneycantbuyuclass
22 Comments
CabbijSammij
thoroughly
Miler_1957
Sous vide… 145 for 2 hours then add grill marks…
thetallgirll
Chicken picatta!
mitch-mma
Low and slow
spirit_of_a_goat
Roast them in an oven until they reach an internal temperature of at least 165°.
Old-Fox-3027
Chopped onions, potato, carrots, whatever you want with it. Low for 4-5 hours or 2-4 hours on high.
Aware_Yoghurt689
Grilled or air fry
quartzquandary
Just throw it in the crockpot as is. Serve with a side of potatoes or rice and green beans or zucchini!
Lamnent
I know this is slow cooking… but I’ve loved making up my boneless skinless chicken thighs in my air fryer lately. Just been using a dry rub and slicing it up to go in some ramen, 13~min at 375 and they’re great.
Really easy and quick.
JadeWishFish
I got one of these as a gift once and I just dumped everything in a pan and cooked it. Turned out pretty tasty. Never tried slow cooking it before
sail_the_high_seas
You could throw them in a crockpot for 2-3 hours and then make rice/mashed potatoes/baked potatoes/pasta to have with it or to put it on top of and serve with a salad or veggies and garlic bread.
Beautiful_Eye_4138
Pan fry – low heat up oil(enough to cover pan) for 10-15 minutes, let salt & garlic simmer from the 5 min point- important to keep flame low, once oil has had a chance to heat, lay chicken down, you don’t want it to scream as it hits the pan but hot enough that you can see the bubbles in the oil starting to move. Let that simmer for a little bit, and turn the heat up after chicken has made contact with the oil. Once you flip chicken, turn heat down add butter, i recommend at this point adding any additional seasonings, but from her on cook the chicken on low medium heat. If you want to turn this into a pasta, you can slice or sever the chicken as a whole on top.
lorilr
In the air fryer. Put them in as soon as you walk in the door. Will be ready by the time everyone gets situated.
You can’t leave chicken in the crockpot all day. Maybe it will be done during the hour you are at the game but won’t taste as good as the air fryer.
friend_unfriend
I have no idea how to either… i’m out here in the comment section to steal some ideas Lol
photogangsta
Sear on the pan for some Maillard. Throw in slow cooker with one can of cream of chicken soup and one gravy packet on low for 4-6 hours. Shred chicken thoroughly, serve over mashed potatoes or rice. Garnish with parsley.
Unit_79
I’d toss some potatoes, and onion, and couple carrots (chopped big) on the bottom of the slow cooker. Season with salt, pepper, and garlic powder. Lay the chicken on top. Cook high or low, depending on your schedule/timing.
Do not use a timer to turn on – the cooker needs to run right away.
Sure_Comfort_7031
To answer the question: High for 3-4 ish hours, check with probe to finish temp. I would say to aim for finished, not shredding for these. Chuck that bag in whole, get all the marinade in there too. Cooking in a slow cooker, you are unliked to need added liquids.
Unsolicited advice: Chicken doesn’t slow cook as well as it roasts. The reason pork shoulders, briskets, etc cook so well in a slow cooker is that it breaks down connective tissues in the cuts. Chicken thighs and chickens in general just aren’t that rugged and tough, so slow cooking can easily turn them to mush. Shredded chicken is good, but I prefer a hot and fast roast, grill, etc type cook for chicken. Beyond that, chicken breast shreds better than thighs, which have a lot more fat to them.
You definitely can slow cook them, but, especially lemon herb, I would roast those if it was me cooking them.
Shaved_taint
Honestly? On a grill. I know this is r/slowcooking but some cuts of meat, especially pre-marinated, needs to be grilled
ABoringAlt
If you want good food, follow the other recipes here. My terrible suggestion is to rinse off the marinade, then boil the breasts for 20 minutes. Serve with plain white rice.
22 Comments
thoroughly
Sous vide… 145 for 2 hours then add grill marks…
Chicken picatta!
Low and slow
Roast them in an oven until they reach an internal temperature of at least 165°.
Chopped onions, potato, carrots, whatever you want with it. Low for 4-5 hours or 2-4 hours on high.
Grilled or air fry
Just throw it in the crockpot as is. Serve with a side of potatoes or rice and green beans or zucchini!
I know this is slow cooking… but I’ve loved making up my boneless skinless chicken thighs in my air fryer lately. Just been using a dry rub and slicing it up to go in some ramen, 13~min at 375 and they’re great.
Really easy and quick.
I got one of these as a gift once and I just dumped everything in a pan and cooked it. Turned out pretty tasty. Never tried slow cooking it before
You could throw them in a crockpot for 2-3 hours and then make rice/mashed potatoes/baked potatoes/pasta to have with it or to put it on top of and serve with a salad or veggies and garlic bread.
Pan fry – low heat up oil(enough to cover pan) for 10-15 minutes, let salt & garlic simmer from the 5 min point- important to keep flame low, once oil has had a chance to heat, lay chicken down, you don’t want it to scream as it hits the pan but hot enough that you can see the bubbles in the oil starting to move. Let that simmer for a little bit, and turn the heat up after chicken has made contact with the oil. Once you flip chicken, turn heat down add butter, i recommend at this point adding any additional seasonings, but from her on cook the chicken on low medium heat. If you want to turn this into a pasta, you can slice or sever the chicken as a whole on top.
In the air fryer. Put them in as soon as you walk in the door. Will be ready by the time everyone gets situated.
You can’t leave chicken in the crockpot all day. Maybe it will be done during the hour you are at the game but won’t taste as good as the air fryer.
I have no idea how to either… i’m out here in the comment section to steal some ideas Lol
Sear on the pan for some Maillard. Throw in slow cooker with one can of cream of chicken soup and one gravy packet on low for 4-6 hours. Shred chicken thoroughly, serve over mashed potatoes or rice. Garnish with parsley.
I’d toss some potatoes, and onion, and couple carrots (chopped big) on the bottom of the slow cooker. Season with salt, pepper, and garlic powder. Lay the chicken on top. Cook high or low, depending on your schedule/timing.
Do not use a timer to turn on – the cooker needs to run right away.
To answer the question: High for 3-4 ish hours, check with probe to finish temp. I would say to aim for finished, not shredding for these. Chuck that bag in whole, get all the marinade in there too. Cooking in a slow cooker, you are unliked to need added liquids.
Unsolicited advice: Chicken doesn’t slow cook as well as it roasts. The reason pork shoulders, briskets, etc cook so well in a slow cooker is that it breaks down connective tissues in the cuts. Chicken thighs and chickens in general just aren’t that rugged and tough, so slow cooking can easily turn them to mush. Shredded chicken is good, but I prefer a hot and fast roast, grill, etc type cook for chicken. Beyond that, chicken breast shreds better than thighs, which have a lot more fat to them.
You definitely can slow cook them, but, especially lemon herb, I would roast those if it was me cooking them.
Honestly? On a grill. I know this is r/slowcooking but some cuts of meat, especially pre-marinated, needs to be grilled
If you want good food, follow the other recipes here. My terrible suggestion is to rinse off the marinade, then boil the breasts for 20 minutes. Serve with plain white rice.
sous vide
Bake boil um cook dem in a stew
With sliced lemons, fresh herbs, and rice