Chicken Thighs (Slow Cooker)
Chicken Thighs (Slow Cooker)
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Sounds very easy and very good. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Chicken Thighs (Slow Cooker)
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Sounds very easy and very good. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. For the chicken, quarters will provide the largest thighs, simply separate from the legs, freeze the legs for another dish. Leave skin on and bone, trim any fat.
  2. To your slow cooker, add the ketchup, soy sauce, honey, garlic, ginger, Sriracha sauce, and lime juice, whisk together.
  3. Heat the oil in a large non stick pan on medium heat.
  4. Season the chicken with salt and pepper, and when the pan is hot, add to the pan, work in batches if needed, cook on each side for about 3-4 minutes to get a nice brown on each side, as they are cooked, place in your slow cooker.
  5. Once all the chicken is added to the slow cooker, move the pieces around to coat them all.
  6. Set your slow cooker to Low setting for 6 hours and cover. Do not open the lip until 6 hours have passed. Set to Warm setting until you are ready to serve.
  7. Serve with hot cooked rice and garnish with cilantro.
Recipe Notes

I will price this when I pick up 6 quarters and work it out from there, for now I will say low cost.

Shortcut: Cilantro Lime Rice.

Variant: 1. Use Cilantro Lime Rice in place of plain white rice to serve.

Adapted from an internet recipe.

Chicken & Rice Casserole
Chicken & Rice Casserole
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This sounds really good. I understand the word casserole puts off many people, but casseroles are great for quick preparation, and can many times be complete meals. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
1 1/2 hours
Chicken & Rice Casserole
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This sounds really good. I understand the word casserole puts off many people, but casseroles are great for quick preparation, and can many times be complete meals. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 C) and grease with butter a 9x13 baking dish, if you have an olive oil mister, you can certainly use that instead.
  2. Add the rice, onion, broth, and soup to the baking dish, stir to mix together, season with salt and pepper to your liking.
  3. Place the chicken on/in the rice mixture skin side up, brush chicken with melted butter and sprinkle with thyme and garlic and season with salt and pepper to your liking.
  4. Cover the baking dish with foil and bake 1 hour. Remove foil and bake for another 30 minutes to brown up the chicken and ensure the rice is fully cooked.
  5. Sprinkle the top with chopped parsley and serve.
Recipe Notes

Low cost.

Shortcut: Condensed Cream of Mushroom Soup.

Variant: 1. Add fresh mushrooms, sliced, to the soup and rice mixture before adding the chicken.

Adapted from an internet recipe.

Chicken in Sweet Soy Sauce
Chicken in Sweet Soy Sauce
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This is an Indonesian dish from a good friend and sounds delicious, on my to cook list. This recipe uses basic, everyday readily available ingredients.
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Chicken in Sweet Soy Sauce
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This is an Indonesian dish from a good friend and sounds delicious, on my to cook list. This recipe uses basic, everyday readily available ingredients.
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Rub the chicken pieces well with the pepper and nutmeg.
  2. Heat a large non stick pan on medium heat and when hot, add the chicken and cook until golden brown on the first side, then flip all the chicken over.
  3. Add the onion and enough warm water so about 1/3 of the chicken pieces are in the water.
  4. Add the vinegar and sweet soy sauce. Cover partially with a lid and turn heat to low and let simmer for 25-35 minutes.
  5. Turn off the heat and fully cover with the lid for 15 minutes.
  6. Serve with rice, spoon some of the sauce over the rice, and sliced cucumbers.
Recipe Notes

Low cost, easily less than $1 per serving.

This recipe for Chicken in Sweet Soy Sauce is from Pisang Susu.
Netherlands.

Crock Pot Chicken Adobo
Crock Pot Chicken Adobo
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Rating: 5
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Now I am not a fan of adobo, in the Navy, on the 4 ships I served on, adobo was on the menu every week, sometimes twice a week, and sometimes twice a day. This is the first adobo recipe on my site, and I will try this as well, as it has been many years since I have eaten adobo. Edited on 9 May 2018 to include peppercorns and bay leaves. I made this on 9 May 2018, and I was pleasantly surprised, very delicious.
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Crock Pot Chicken Adobo
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Rating: 5
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Now I am not a fan of adobo, in the Navy, on the 4 ships I served on, adobo was on the menu every week, sometimes twice a week, and sometimes twice a day. This is the first adobo recipe on my site, and I will try this as well, as it has been many years since I have eaten adobo. Edited on 9 May 2018 to include peppercorns and bay leaves. I made this on 9 May 2018, and I was pleasantly surprised, very delicious.
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
5-6 hours
Ingredients
Servings: servings
Instructions
  1. Add the soy sauce, vinegar, garlic, onion, peppercorns, and bay leaves to your slow cooker.
  2. Slice the chicken into 1 to 1 1/2 inch pieces, add to the slow cooker and mix to coat all the chicken. (This photo shows I used the Variant and went with skinless, bone in, fat trimmed whole thighs.)
  3. Cover and turn on your slow cooker to the Low setting for 5 to 6 hours. Check for tenderness and doneness at the 5 hour mark.
  4. To thicken the sauce slightly, 30 minutes before serving, set the slow cooker to the High setting, stir, and leave the cover tilted to allow some of the liquid to evaporate.
  5. Remove the bay leaves, serve with rice.
Recipe Notes

Figure about 60 Baht for the chicken. For 6 servings, this is about 30 cents per serving.

Variant: 1. Use whole bone in, skinless, fat trimmed, thighs in place of boneless thighs.

Recipe provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Hearty Chicken Salad
Hearty Chicken Salad
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Sounds like an excellent version of chicken salad. This is a 2 for 1 recipe, add trinity to the water when you boil the chicken, you get a quart or so of nice chicken broth for us in another recipe.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Hearty Chicken Salad
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Sounds like an excellent version of chicken salad. This is a 2 for 1 recipe, add trinity to the water when you boil the chicken, you get a quart or so of nice chicken broth for us in another recipe.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, add the chicken, skin on and bone in is perfect. Cover with 1 to 2 quarts of water, and if you want to make broth for use in other recipes, add 1 quartered onion, 1 roughly chopped carrot, and 1 stalk of roughly chopped celery (these are in addition to the ingredients listed) to the pot. Bring the pot to a boil then reduce to slow boil or high simmer, cook for 20 minutes or so until the chicken is cooked through.
  2. Remove the pot from the stove and allow to cool to room temperature, leaving the chicken in the broth, this results in juicer chicken. When the pot has cooled, remove the chicken to a cutting board, strain the broth and discard the vegetables. Jar the broth and place in the fridge until use, max is about 3 days in the fridge or you can choose to freeze it for later use.
  3. Remove any skin and bones and save for your dog. Now chop the chicken meat or just shred with your fingers. Add the meat to a mixing bowl.
  4. Ad the remaining ingredients to the mixing bowl and mix. Taste and season with salt and pepper as desired. Cover and place in the fridge for at least 30 minutes before serving.
  5. Serve on a bed of lettuce for a light lunch or dinner.
Recipe Notes

Figure about 60 Baht for the chicken, on the high side. For 4 servings, this is about 44 cents per serving.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

One Pot Chicken & Lemon Rice
One Pot Chicken & Lemon Rice
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This sounds really good. You will sear the chicken in a pan on the stove and will bake the rice and chicken together in the oven.
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
One Pot Chicken & Lemon Rice
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This sounds really good. You will sear the chicken in a pan on the stove and will bake the rice and chicken together in the oven.
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Ingredients
For the Chicken & Marinade
For the Rice
For Garnish
Servings: servings
Instructions
  1. Add the chicken and marinade ingredients to a large zip lock bag and place in the fridge for at least 1 hour. Leaving the chicken to marinate overnight in the fridge would result in flavor.
  2. Preheat your oven to 180 C. Remove chicken from the marinade and reserve the remaining marinade.
  3. Heat 1/2 tablespoon in a large oven safe pan, cast iron pan would be perfect. If you do not have a oven safe pan, just use a regular pan you have and I will point out when to transfer the contents of the pan to a large baking dish.
  4. When the pan is hot, add the chicken skin side down and cook until golden brown, flip and cook the other side to golden brown. You are just searing, no need to cook through. Remove the chicken and set aside.
  5. Pour out fat and wipe out with a paper towel then heat the pan again with 1 tablespoon of oil, add the onion and saute until translucent, about 2-3 minutes. Add the rest of the rice ingredients and the marinade you reserved. Stir and let the mixture come to a boil, let it boil for 30 seconds then remove from heat.
Using an Oven Safe Pan
  1. Place the chicken on top of the rice, cover with a lid or foil and place in the oven. Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
  2. Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.
Using a Baking Dish
  1. If using a glass Pyrex dish, first rule is NEVER add a hot item to a dish at room temperature, there is a chance the dish will shatter.
  2. Second rule is never heat the dish when it is empty.
  3. You need to heat the dish first, do this by adding water to the dish, about 1/2 inch, heat the dish for 10 minutes or so in the oven, remove from the oven, then pour in the rice mixture, then top with the chicken, cover with foil, then place in the oven to bake.
  4. Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
  5. Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.
Recipe Notes

Figure about 70 Baht for the chicken. If you buy quarters and cut the thighs from the legs, you will have much larger thighs, reserve the legs for another dish. For 5 servings, this is about 42 cents per serving.

Adapted from an internet recipe.

Cajun Chicken
Cajun Chicken
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This sounds good. Chicken and sausage, what is not to love about this? This is a make with what you have, no quantities of ingredients given here. This is a truly make it your recipe. 4 servings is just stated as a starting point, test this out with a 8x8 baking dish and go from there. Link to the shortcuts are listed in the Recipe Notes section.
Servings
4 servings
Cook Time
1 hour
Servings
4 servings
Cook Time
1 hour
Cajun Chicken
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This sounds good. Chicken and sausage, what is not to love about this? This is a make with what you have, no quantities of ingredients given here. This is a truly make it your recipe. 4 servings is just stated as a starting point, test this out with a 8x8 baking dish and go from there. Link to the shortcuts are listed in the Recipe Notes section.
Servings
4 servings
Cook Time
1 hour
Servings
4 servings
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Get out a casserole dish or a baking dish.
  2. Place everything in a pot on the stove, even a good shaking of Cajun seasoning, except the chicken. Heat to just about a simmer for about 5 minutes then remove from heat.
  3. While the pot is heating, place the thighs in the baking dish. Sprinkle some Cajun seasoning to your desired taste on the thighs. Pour the sauce contents from the pot over the chicken.
  4. Bake for about an hour or until the chicken is chicken is cooked through.
  5. Serve with mashed or boiled potatoes and a vegetable.
Recipe Notes

Going with 4 chicken thighs for 4 servings, this probably less than 70 Baht. For 4 servings, this is about 52 cents per serving.

Shortcuts: Cajun Seasoning, BBQ Sauce.

Provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.

Broiled Chicken Thighs
Broiled Chicken Thighs
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Sounds like this has potential. Think of broiling from the top vice grilling. On my to cook list to test out.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Broiled Chicken Thighs
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Sounds like this has potential. Think of broiling from the top vice grilling. On my to cook list to test out.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your broiler or counter top oven with the top coil heated to about 250 C. Place the rack in the upper position of the oven.
  2. In a large mixing bowl, add the chicken and the next 6 ingredients. Mix together to coat the chicken.
  3. Place the thighs on a foil lined, buttered, baking sheet.
  4. Place the baking sheet in the oven and broil for 5 minutes on each side.
  5. While the chicken is broiling, in a small bowl, mix together the honey and vinegar.
  6. Remove the sheet from oven, brush the honey mixture onto the chicken, Broil for 1 minute, remove, turn the chicken over, brush the honey sauce again, broil for 1 more minute.
  7. Sacrifice one thigh and cut through to check for doneness.
  8. Serve with mashed potatoes and a vegetable for a meal.
Recipe Notes

For 8 thighs, I will guess about 70 Baht for 1 kilo, in my experience, buy 8 quarters, you get larger thighs but you will have to cut them yourself, very easy. Use the legs in another recipe. For 4 servings, this is about 52 cents per serving.

Adapted from an internet recipe.

Chicken Lentil Soup
Chicken Lentil Soup
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This sounds really good. I have changed this just slightly to use bone in chicken thighs, when cooked, remove then shred and debone and add back to the pot. Bones add flavor when cooked.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
90 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
90 minutes
Chicken Lentil Soup
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This sounds really good. I have changed this just slightly to use bone in chicken thighs, when cooked, remove then shred and debone and add back to the pot. Bones add flavor when cooked.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
90 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
90 minutes
Ingredients
Servings: servings
Instructions
  1. Melt the bacon fat or butter in the bottom of a large pot over medium heat then add the onion, celery, carrots, garlic, and season generously with salt and pepper. Cook until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables and cook until the tomato paste darkens, about 2 minutes.
  2. Add the water or chicken stock (remember, the thighs simmering will make the broth) and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken thighs. Cover and simmer for 1 hour, stirring and checking periodically to make sure the soup is nott bubbling too vigorously and to remove any foam on the surface. Remove the chicken thighs to a plate with a slotted spoon.
  3. Depending how thick or broth like you like the soup, mash about half of the soup until it’s thick and creamy, mash more for cream or less for more broth. Using two forks, remove the skin, bone, and cartilage from each thigh and discard or save as a treat for your dog, and shred the meat and return it to the pot. Taste and adjust seasonings as needed. Let the soup heat, on the low simmer for a few minutes.
  4. Serve with Parmesan cheese sprinkled on the top if desired.
Recipe Notes

The chicken will cost 37 Baht/500 grams. Go a little heavier though as you will be removing the bones, so I will estimate 50 Baht for the chicken. For 8 servings, this is about 20 cents per serving. Lentils I cannot price yet at this time. My next trip to Phuket I will look for them there.

Adapted from an internet recipe.

Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup
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This is a 2 in 1 recipe, Creamy Soup, and Regular Chicken Soup. Sounds great as I love a good chicken noodle soup. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Creamy Chicken Noodle Soup
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This is a 2 in 1 recipe, Creamy Soup, and Regular Chicken Soup. Sounds great as I love a good chicken noodle soup. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. For the carrots, shred 2 with the largest holes on a box shredder and thinly slice 1, halve that one if large. Now prepare all the rest of the ingredients so everything is ready. For the chicken, just remove the skin if using bone in, do not trim the fat, fat is flavor.
  2. Bring a large pot with the broth, water, and 1/2 tablespoon salt to a boil. Add the thighs, continue to boil for 20 minutes and spoon off any foam from the surface.
  3. While the chicken is cooking, heat the olive oil in a large skillet on medium heat. When the oil is hot, add he onion and cook until soft and starting to turn translucent, raise the heat to medium high and the celery and only the shredded carrots and cook for about 6 minutes or so until soft and beginning to brown, stir often.
  4. Remove the thighs from the pot and set aside to cool slightly. Skim off any remaining foam from the chicken then add the cooked celery, onion, and carrots.
  5. Add the dry pasta, the sliced carrot, and the corn to the soup and cook on a low boil to cook the pasta until tender, about 15 minutes. Spoon off any excess oil on the surface if you want a lighter soup, but keep in mind, the fat adds great flavor.
  6. Shred the chicken with forks or just use your hands, discard bones and excess fat. Add the chicken back to the soup.
  7. For the Creamy version of this soup, continue here. For the Regular version of this soup, skip this and follow the last step. In a medium sauce pan, melt the butter over medium heat then whisk in the flour and whisk continuously until just starting to turn brown, about 1 or 2 minutes. Remove 1 cup of broth from the soup and add to the flour butter mixture, whisk until blended and the mixture is smooth, then whisk in the cream until blended and stir this into the soup until mixed in well.
  8. Season the soup with Mrs. Dash Seasoning and salt to taste. A touch of black pepper would work well also. Add the fresh dill and return the soup to a boil for 30 seconds, then remove from heat. Serve with bread and enjoy.
Recipe Notes

For the chicken thighs, 4 thighs are probably less than a kilo, so I will estimate 60 Baht for the chicken. For 8 servings, this is about 23 cents per serving.

Shortcuts: Mrs. Dash Seasoning, Heavy Cream.

This recipe for Creamy Chicken Noodle Soup is from Natasha's Kitchen.