Here is a delicious recipe for some crockpot chicken thighs! This
is an easy-to-make recipe that everyone in your house will love. Set it
up in morning and you will have an affordable dinner ready to go in the
evening.
You will need:
A bag of frozen, boneless chicken thighs- usually about 3-4 pounds. (You could use fresh, but reduce the cooking time.)
2 cups of chicken broth
2 16 oz cans of diced and flavored tomatoes.
1 bag of sliced and frozen peppers and onion blend
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 small can of mushroom pieces.
Rice or pasta (see below)
To make this great dish, follow these crockpot instructions:
Into a large slow cooker, put the two cups of chicken broth, the two cans of tomatoes. We like to mix and match the flavors of the canned tomatoes such as Italian and Mexican. There are many to choose from so do what you like best! You could use plain tomatoes, too. However, why miss the extra flavor?
Into this liquid mixture in the crockpot, dump the bag of peppers and onions. In our local area, it is easy to find these "recipe starter" frozen vegetables for a very low price. I think we pay less than $1 per bag. Often, this bag has strips of three colors of peppers and white onions. These are a big time saver. If you cannot find them in your area, just slice up two peppers and a big onion.
Add the garlic and onion powders. Use more or less depending on your tastes. Stir up the concoction in the crock pot.
Dump your chicken thighs into the pot and cover your crock pot. We prefer the longer cooking of the low heat as it makes the chicken more tender. On average, we find it takes six hours on low to get the flavors to blend with fork-tender chicken. You could also cook these for about four hours on the high setting.
In the last hour of cooking, drop in the mushroom pieces. Use as many cans as you like, especially if you have a mushroom-loving family like mine.
If you are home during the day while the crockpot chicken thighs are cooking, give them a stir once or twice in the process. However, you can just let them alone all day if you like.
When you are ready to eat, serve the chicken over your choice of prepared rice or spaghetti pasta. You will not even need a knife to enjoy these tender pieces of chicken.
You will need:
A bag of frozen, boneless chicken thighs- usually about 3-4 pounds. (You could use fresh, but reduce the cooking time.)
2 cups of chicken broth
2 16 oz cans of diced and flavored tomatoes.
1 bag of sliced and frozen peppers and onion blend
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 small can of mushroom pieces.
Rice or pasta (see below)
To make this great dish, follow these crockpot instructions:
Into a large slow cooker, put the two cups of chicken broth, the two cans of tomatoes. We like to mix and match the flavors of the canned tomatoes such as Italian and Mexican. There are many to choose from so do what you like best! You could use plain tomatoes, too. However, why miss the extra flavor?
Into this liquid mixture in the crockpot, dump the bag of peppers and onions. In our local area, it is easy to find these "recipe starter" frozen vegetables for a very low price. I think we pay less than $1 per bag. Often, this bag has strips of three colors of peppers and white onions. These are a big time saver. If you cannot find them in your area, just slice up two peppers and a big onion.
Add the garlic and onion powders. Use more or less depending on your tastes. Stir up the concoction in the crock pot.
Dump your chicken thighs into the pot and cover your crock pot. We prefer the longer cooking of the low heat as it makes the chicken more tender. On average, we find it takes six hours on low to get the flavors to blend with fork-tender chicken. You could also cook these for about four hours on the high setting.
In the last hour of cooking, drop in the mushroom pieces. Use as many cans as you like, especially if you have a mushroom-loving family like mine.
If you are home during the day while the crockpot chicken thighs are cooking, give them a stir once or twice in the process. However, you can just let them alone all day if you like.
When you are ready to eat, serve the chicken over your choice of prepared rice or spaghetti pasta. You will not even need a knife to enjoy these tender pieces of chicken.
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