Chicken Thighs

HoneyB17

Vould someone please help me I bought chicken thighs to try then in the Slow cooker as they're much cheaper than breast. Now I don't know what to do with them! What else do I out in the slow cooker? How much liquid, stock or water? How do I thicken it up at the end?
Sorry to be dim but I'm determined to cut our costs so have to get something good to eat I've looked through the slow cooker recipes but they're not very specific about amounts etc
Many thanks
Lyn x

Patchwork_Quilt

At the most basic level, I would put them in the SC with a tin of mushroom soup and just let them simmer away. Maybe add a few veggies or a drop of wine to add interest. I also find that chicken thighs go well with a korma sauce. Don't thin or thicken either of these ideas. They should just take care of themselves.

HoneyB17

Thanks so much for your reply patchwork quilt. Will be making them tomorrow so will take your advice and do it this way
Lyn x

Emuchops

I'd skin them first whateveer you decide to make-very quick and easy to do. I then microwave the skin to make "chicken scratchings" as a treat for the dogs ( or the OH if Im feeling charitable...)

Olliebeak

If you DON'T take the skin off first, you need to brown them before assembling the casserole for the slow cooker - otherwise the skin just goes slimy and looks inedible.

You can do all kinds with chicken thighs -
country style with chunky bits of carrots, onions, swede, celery, potatoes, stock, dried mixed herbs;
mediterranean style using onions, peppers, tinned tomatoes, tomato puree/passata, courgettes, aubergines, garlic, basil/oregano;
french style using mushrooms, onions, herbs, white wine, stock
french country style (cassoulet) - onions, mushrooms, tomatoes, stock, herbs, presoaked&cooked beans
indian style - using curry powder, cumin, coriander, turmeric, stock, onions, mushrooms, tomatoes
chinese style - using peppers, mushrooms, onions, sweet&sour sauce (OR any other that you prefer)
mexican style - using peppers, mushrooms, onions, paprika/chilli powder/cayenne, kidney beans (or any other beans for that matter), tinned tomatoes/passata/tomato puree, herbs

Chicken thighs are VERY versatile when it comes to your SC. Also consider Diced Turkey Thigh if you see it in the supermarket - I get it from Asda and find it very economical.

talulahbeige_2

Moroccan style - lots of onion and lemon juice

skintchick

What I do is this:

5 thighs, briefly browned in frying pan, put in SC

Add chopped veg like carrots, swede, turnip, parnsip, even potato

Add water to cover and a stock cube (I use veggie stock)

Add herbs

cook in SC for 4 hours or so

Towards end, add some cornflour dissolved in cold water, turn SC to high and simmer for 20 mins or so to thicken

Then take chicken thighs out and take skin off, shred the meat off the bones, discard skin and bones

Serve with whatever you want! It's especially lovely with just crusty bread, in a bowl, but you can serve with cabbage and mash, or rice.

It's so easy i do this a lot cos it's cheap even with thighs from butcher.

zippychick

Hi Honey

What did you end up doing? I've merged your thread with our chicken thigh one Slow cooker recipe index may also help you

Zip

HoneyB17

Sorry for not getting back to you all but we had an emergency which meant I wasn't at home when I was supposed to cook these, so I stuck them in the freezer and will be cooking them this week. Thanks so much for all the suggestion
Lyn x

Fruball

tandraig wrote: »

has anyone else noticed how the price of chicken thighs and drumsticks has gone up?
I used to buy them - now its cheaper to buy the whole chicken! then i cook it - disassemble it and put it in freezer!
same with pork belly strips! cannot believe how expensive they are! I blame the celebrity chefs! spouting off on tv how great these cuts are! supermarkets have obviously noted that - and raised prices accordingly!
oh and for those who dont beleive me - I shop at Aldi and the price of of chicken thighs/drumsticks has gone up to £1.99 for six drumsticks the whole chicken can be had for £2.99!

Yep - its a nightmare. So called 'cheap cuts' are becoming more and more expensive as chefs endorse them

I remember when lamb shanks were cheap - now look at them :eek: