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    • Fusspot
    • By Fusspot 13th Jun 17, 7:15 PM
    • 253Posts
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    Fusspot
    Slow cooked chicken thighs
    • #1
    • 13th Jun 17, 7:15 PM
    Slow cooked chicken thighs 13th Jun 17 at 7:15 PM
    Hi, in trying to persevere with my healthier eating, I cooked two chicken thighs in my small slow cooker the other day while I was at work, I came home to find they had dried up! I am totally disinterested in cooking again. Have I done something wrong? I did put in a stock cube in some water.
Page 1
    • McKneff
    • By McKneff 13th Jun 17, 7:24 PM
    • 35,644 Posts
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    McKneff
    • #2
    • 13th Jun 17, 7:24 PM
    • #2
    • 13th Jun 17, 7:24 PM
    Was it on high heat....
    No one can make you feel inferior without your consent
    • rach_k
    • By rach_k 13th Jun 17, 7:41 PM
    • 1,048 Posts
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    rach_k
    • #3
    • 13th Jun 17, 7:41 PM
    • #3
    • 13th Jun 17, 7:41 PM
    When I do chicken thighs, I just put them skin side up in the bottom of the slow cooker and cook them on high for around 4 hours or longer on low heat. No water or anything (season the chicken if you want). The oil/juice that comes out of them means most of the chicken is in liquid but leaves the skin out to go a bit crispy. I do cover the bottom of the SC with them - not rammed in but you can't see much of the bowl; perhaps if you didn't fill it enough there wouldn't be enough liquid to go high enough up the chicken to keep it moist. It's never dry.
    • Fusspot
    • By Fusspot 13th Jun 17, 7:57 PM
    • 253 Posts
    • 282 Thanks
    Fusspot
    • #4
    • 13th Jun 17, 7:57 PM
    • #4
    • 13th Jun 17, 7:57 PM
    Thanks for your replies. I cooked them on low heat, I have to leave them more than four or five hours as I work full time. My slow cooker is 1.5 litre as I find this size suits me now with me being on my own and I don't want a lot of left overs.

    I'm slowly going off this idea but don't want to go back to ready meals.
    • Islandmaid
    • By Islandmaid 13th Jun 17, 8:01 PM
    • 2,365 Posts
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    Islandmaid
    • #5
    • 13th Jun 17, 8:01 PM
    • #5
    • 13th Jun 17, 8:01 PM
    Ahh don't let it put you off - try doubling the recipe and freezing half for another day - bonus 'ping meal' for when you CBA
    Note to self - STOP SPENDING MONEY !!


    NO-VEMBER GC £200/£164.83 that’s includes everything for breakfast, lunch, dinner for myself, DH, DS and sometime’s DD and 4 greedy cats
    • Fusspot
    • By Fusspot 13th Jun 17, 8:04 PM
    • 253 Posts
    • 282 Thanks
    Fusspot
    • #6
    • 13th Jun 17, 8:04 PM
    • #6
    • 13th Jun 17, 8:04 PM
    Ahh don't let it put you off - try doubling the recipe and freezing half for another day - bonus 'ping meal' for when you CBA
    Originally posted by Islandmaid
    Thanks, I will do this with other dishes but I am wary of reheating chicken somehow.

    I am trying to think of other dishes I can do. I only tend to eat chicken, mince and fish.
    • PasturesNew
    • By PasturesNew 13th Jun 17, 8:12 PM
    • 60,705 Posts
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    PasturesNew
    • #7
    • 13th Jun 17, 8:12 PM
    • #7
    • 13th Jun 17, 8:12 PM
    A lot of SC dishes don't need cooking nearly as long as one imagines.

    I cooked a frozen/defrosted, 800gram turkey breast joint in mine for Xmas and I'm doing it again this year, but for four hours max probably. I'll be poking/checking it after 3 hours....

    For a small pot, you'll need less time ... it might be an idea, if you CBA, to get a meat thermometer "just to check it's OK" as your pot is smaller than most, so you'll have to master its timings for yourself.

    I see mine as a way to "toss random food into it while I'm around to watch/see what's happening"... rather than seeing it as something to use when I go out.
    • Islandmaid
    • By Islandmaid 13th Jun 17, 8:14 PM
    • 2,365 Posts
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    Islandmaid
    • #8
    • 13th Jun 17, 8:14 PM
    • #8
    • 13th Jun 17, 8:14 PM
    Chicken - buy some thighs/breasts to make curry, satay, sweet and sour, Casserole, wrapped in bacon stuffed with cream cheese- Kebabs etc

    Mince - Make a savoury mince to make bolognaise, Chilli, Burritos, shep Pie, savoury mince in Yorkshire pud etc

    Fish - buy frozen portions use for curry, Chinese style with Veg, fish pie, pan fried with pea pur!e, battered with chips

    I know it's really hard for one, but a weekend cook off could fill your freezer for most of a months main meals - that's if you have the freezer space of course
    Note to self - STOP SPENDING MONEY !!


    NO-VEMBER GC £200/£164.83 that’s includes everything for breakfast, lunch, dinner for myself, DH, DS and sometime’s DD and 4 greedy cats
    • Linda32
    • By Linda32 13th Jun 17, 9:10 PM
    • 4,092 Posts
    • 9,084 Thanks
    Linda32
    • #9
    • 13th Jun 17, 9:10 PM
    • #9
    • 13th Jun 17, 9:10 PM
    Thanks, I will do this with other dishes but I am wary of reheating chicken somehow.

    I am trying to think of other dishes I can do. I only tend to eat chicken, mince and fish.
    Originally posted by Fusspot
    Okay, so don't re heat it then have it cold with coleslaw or whatever takes your fancy. It's got to be more welcome in the summer anyway
    • rach_k
    • By rach_k 13th Jun 17, 9:34 PM
    • 1,048 Posts
    • 1,782 Thanks
    rach_k
    The kids had slow cooked chicken thighs (hot) yesterday, then I shredded the leftovers before they went cold and they had it cold mixed into salad today. It went down well both days!

    If you want to cook for 5 hours, why not get a timer switch for the slow cooker? They're only a few pounds. Then you can have hot food cooked perfectly when you get home from work. I normally try new slow cooker things when I'm in all day so I can work out how long it will take.
    • Cupcake Returns
    • By Cupcake Returns 13th Jun 17, 9:42 PM
    • 81 Posts
    • 259 Thanks
    Cupcake Returns
    Two thighs in a slow cooker for the best part of a day???

    Seriously no wonder they dried up. A thigh doesn't take more then 20 minutes cooking conventually. They are tiny. I would cook a whole chicken in the slow cooker in 4 hours, and I actually mean a cockeral which are tough old birds, not a factory farmed chook

    I would cook two thighs on the stove top whilst I was showering, changing, tidying up when I got in from work
    • sooty&sweep
    • By sooty&sweep 13th Jun 17, 9:46 PM
    • 1,183 Posts
    • 1,387 Thanks
    sooty&sweep
    Hi

    Don't give up !
    Even the best, most experienced cooks will have few disaster stories !

    Jen
    • JackieO
    • By JackieO 14th Jun 17, 8:06 AM
    • 15,508 Posts
    • 126,391 Thanks
    JackieO
    I will put a complete chicken around 1.5-2 kilos over night in my SC and its falling off the carcass in the morning.about half a cup of water/stock is more than enough to keep it moist.Then all the meat is used up in curries ,shredded for salads or lasagnes (I like chicken lasagna for a change ) Once cold and frozen its fine when defrosted.You could make lots of meals for the freezer from one chook.Aldis do a 2KG one for about £4.00 which will virtually give you (if you are on your own ) about 7-10 portions for meals from the freezer for days when you don't want to slave over a cooker.simply take a meal out and stick in the fridge in the morning and its ready to whizz in the m'wave when you get home at night ,no different than a ready meal,but a darned sight cheaper, and you know whats in it as well I drain and when cooled use the stock, once the fat has been skimmed off for soups ,nothing goes to waste in my house I agree two chicken thighs were a bit small to cook in the SC I would have cooked a tray of them and used all the meat that I didn't eat to make a curry .With lots of veg chucked in it will stretch to several meals for the freezer
    Last edited by JackieO; 14-06-2017 at 8:09 AM.
    Quot Libros,Quam Breve Tempus.
    • MallyGirl
    • By MallyGirl 14th Jun 17, 9:27 AM
    • 2,022 Posts
    • 6,847 Thanks
    MallyGirl
    I think that volume is an issue - 2 thighs is just not enough, as others have said. I have a fairly small SC at 2.5l and I would slice an onions first and put that in the bottom. Then 6 thighs would probably make a nice layer. On low for maybe 6 hours - I might throw in a garlic clove, sprinkle on some smoked paprika, that sort of thing. From this I wuld expect a small amount of chickeny oniony juices to be left to drizzle over the serving.
    • bouicca21
    • By bouicca21 14th Jun 17, 12:51 PM
    • 3,237 Posts
    • 4,026 Thanks
    bouicca21
    I do mine in a real oven and cook the veg - sweet potato wedges, courgette etc - on another roasting dish at the same time. Quick, easy, delicious and healthy.
    • jackyann
    • By jackyann 14th Jun 17, 2:34 PM
    • 3,226 Posts
    • 6,568 Thanks
    jackyann
    Another issue is the temperature that slow cookers reach. I can't remember the figures.
    I have a very old & reliable slow cooker that I love. However, it's now a bit big for 2 of us, so I bought a new, smaller one. Even on a low setting it cooks way too fast!

    2 tips for OP:
    1. marinade the chicken thighs all day, and cook them when you get in, as suggested. Or, leave in the marinade in the slow cooker and set the timer, also suggested. don't worry about bacteria - chicken can be out of the fridge for up to 12 hours as long as it is then cooked through.
    2. get a meat thermometer. This not only helps to know when something is cooked through, but does enable you to be sure of the safe temperature if you re-heat chicken - and re-heating once is fine for healthy adults.

    And I agree about learning from our disasters! I have a feeling that those of us who are old enough to have learned before the easy availability of ready meals & take-aways just didn't have any other options!
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