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Slow cooker buffalo chicken. Hot sauce, butter, red wine vinegar, some chopped chilies and black pepper/chili powder/paprika works.
Mexican chicken. Throw in vinegar, lime juice, garlic, onion, black pepper, cumin, paprika, salt and fresh cilantro. Throw it over some white rice if you can handle starch and serve with cheese and salsa if dairy is an option.
Load it up with chicken broth, white wine, vinegar, garlic and vegetables for a complete stew.
Or you can use heavy cream and at the end throw in some potatoes, bacon, sausage and squash and make a kind of thick cream soup out of it. That'll go especially well with some coconut flour biscuits.
Just some ideas off the top of my head.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.
Since crockpots/slow cookers vary a good bit, you should check the insrtuction-recipe booklet that comes with your cooker. Chicken thighs will cook quickly, just a couple hours on low in mine. Sauce can keep them from drying out. Mine doesn't have the programmable featuures, so I use a regular plug-in timer to set the pot to come on, then go off.
This time, like all times, is a very good one, if we but know what to do with it. Ralph Waldo Emerson
Any given day you are surrounded by 10,000 idiots. Lao Tsu, founder of Taoism
This is a very basic question. Does any liquid you add have to cover the whole thigh?
If not, doesn't that mean half the chicken (the covered bit) is cooking one method eg stew and the other half is cooking by another method (steam)? Does that lead to inconsistencies in the meat? Does it mean the covered bits get the flavour and the uncovered bits don't?
I just don't understand the science of it, especially with meat like thighs that are bulky. have I missed something?