Slow Cooker Balsamic Chicken Thighs

I love to cook chicken thighs because it's almost impossible to overcook them.  Break out the slow cooker - this recipe makes sticky, flavorful thighs with very little effort.  

Make a flavorful spice rub by combining dried granulated garlic, dried basil, fine salt, ground black pepper, and dried granulated onion. 

Other flavor components needed - olive oil and freshly minced garlic.

Sprinkle both sides of the chicken with the spice rub.  Use it all. 

Put olive oil in bottom of 5 or 6-quart slow cooker.

Add freshly minced garlic.  Garlic is oil soluble so that garlic flavor is going to flavor that oil beautifully.

In goes the seasoned chicken thighs.  Try to place them in a single layer.  I'm only making half a batch today, so I'm using my small slow cooker.  More on below the recipe.

Time to douse the chicken with balsamic vinegar.  IMPORTANT - be sure to use really good, aged, sweet balsamic.  This stuff is awesome!

Cover and cook on low for 8 hours, or high for 4 hours.  I know it doesn't look that great now, but just wait.

Alrightly - here we are after 4 hours on high.  Serve the chicken as is, or go the extra step and turn those yummy drippings into a rich glaze.  I'll show you how.

But first, decide whether or not you want to keep the chicken skin.  The skin doesn't get crispy in the slow cooker, so I place the chicken thighs, skin side up, on the sheet pan and I place them under a preheated broiler for a few minutes.  If you're not a fan of the skin, you can just discard it.

Pour the leftover drippings into a skillet and reduce by half, then taste and, if desired, add a teaspoon or two of honey.  

Pour glaze over chicken and sprinkle with fresh parsley. Enjoy!

Items used to make this recipe:

(affiliate links)

• slow cooker https://amzn.to/3s4CwwK

• balsamic vinegar https://amzn.to/32PA3xx

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Slow Cooker Balsamic Chicken Thighs

makes 8 servings

Printable Recipe

Ingredients

• 1 teaspoon dried granulated garlic

• 1 teaspoon dried basil

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground black pepper

• 2 teaspoons dried minced onion

• 4 garlic cloves, minced

• 1 tablespoon extra virgin olive oil

• 1/2 cup balsamic vinegar (very good quality)

• 8 bone-in, skin-on chicken thighs

• sprinkle of fresh chopped parsley

• Optional: honey to taste

Directions

1. Combine the dried granulated garlic, dried basil, fine salt, ground black pepper, and dried minced onion in a small bowl and sprinkle over both sides of the chicken; set aside.

2. Place olive oil and fresh minced garlic in the bottom of a 5 or 6-quart slow cooker.

3. Place chicken pieces in the slow cooker, in a single layer; pour balsamic vinegar over chicken.

4. Cover and cook on low for 8 hours, or high for 4 hours.

5. Remove chicken from slow cooker and discard skin OR leave skin on and arrange chicken pieces, skin side up, on a sheet pan and place under a preheated broiler for several minutes to crisp skin.

6. Make glaze by pouring the leftover drippings from the slow cooker into a skillet and reduce by half over medium-high heat.

7. Carefully taste the reduced glaze and serve as is, or, whisk in a teaspoon or two of honey in until it reaches the sweetness level you like.

8. Pour glaze over chicken and sprinkle with fresh parsley.

Notes

• Recipe can be halved using a 2 or 3-quart slow cooker.

• Boneless, skinless chicken thighs may be substituted.

adapted from  Sugar Free Mom

Rosemary and Garlic Chicken Thighs

Alrighty, now that Easter is over, let's bake some chicken.  But not just any chicken, oh no.  We're going to bake the most juicy, flavorful, garlic and herb infused chicken.  It's so good, I made it twice in one week.

Here's how it's done:

We're going to make a flavorful marinade from a mix of herbs and spices.  Clockwise from the top:  dry mustard powder, ground dried sage, granulated garlic, paprika, granulated onion, dried thyme, kosher salt, and ground black pepper.  We'll also need freshly squeezed lemon juice, fresh rosemary, and extra virgin olive oil.

We'll also need some freshly squeezed lemon juice, fresh rosemary, and extra virgin olive oil.

Chop the rosemary.  One 4 to 5-inch sprig equals about 1 tablespoon of chopped rosemary.

Combine all the ingredients together well.  This flat whisk is the perfect tool for the job.

Now you need some chicken thighs or drumsticks (chicken breasts aren't the best option for this recipe).  Make sure to pat them dry so the flavorful marinade will stick.

Rub each of the chicken pieces in the marinade, coating the pieces on all sides.

Then pop them into a large zip-top bag.  Seal the bag and store it in the fridge for a minimum of 4 hours, but longer is better.  I like to shoot for 8 hours or overnight.

Important:  Remove chicken from fridge about an hour before you put it in the oven so it can come to room temperature - this will ensure it bakes evenly.

I like to roast carrots and potatoes along with the chicken so about 20 minutes before I put the chicken in the oven, I preheat my oven and prep my veggies by tossing them with a little olive oil, kosher salt, and pepper.  

The chicken goes into a large roasting pan, marinade and all.  Leave plenty of room for the vegetables. 

Add the potatoes.  I used red potatoes - they'll have a lovely creamy texture when they're done.

Don't forget the carrots.  Here I used petite baby carrots, but large carrots can be used as long as they're cut into small pieces.  Now pop the entire pan, uncovered, in the preheated oven for 1 hour.  Remove pan from oven and baste chicken with pan drippings just before serving.

And that's all there is to it.  Enjoy!

Items used to make this recipe:

(affiliate links)

• citrus squeezer https://amzn.to/2SOPQEQ

• flat whisk https://amzn.to/3bmaOkJ

• my favorite nakiri knife https://amzn.to/2YNt2c6

• large roasting pan https://amzn.to/3duHNor

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Rosemary and Garlic Chicken Thighs

makes 6 servings

Printable Recipe

Ingredients

• 6 chicken bone-in, skin-on chicken thighs

• 1 pound red potatoes, cut into 1 1/2-inch pieces

• 1 pound baby carrots

• extra virgin olive oil

• salt and pepper to taste

Rub:

• 2 tablespoons fresh chopped rosemary

• 1 tablespoon dry English mustard powder

• 2 teaspoons paprika

• 2 teaspoons granulated garlic

• 2 teaspoons granulated onion

• 2 teaspoons dried thyme

• 2 teaspoons dried ground sage

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 6 tablespoons extra virgin olive oil

• 3 tablespoons freshly squeezed lemon juice

Directions

1. Prep potatoes and carrots by drizzling with extra virgin olive oil and sprinkling with kosher salt and pepper; toss well to coat.

2. sprinkle both sides of chicken lightly with kosher salt and pepper; set aside while you make the rub..

3. Prepare the rub by whisking ingredients together.

4. Slather marinade all over chicken thighs and place in a large zip-top bag; chill for at least 4 hours (or overnight).

5. One hour before roasting, remove chicken from refrigerator and allow it to come to room temperature.

6. Thirty minutes before roasting, preheat oven to 425F and arrange chicken in large roasting pan (getting as much of the rub in the pan with the chicken); place the potatoes and carrots around the chicken pieces.

7. Roast on the center rack in the oven, uncovered, for 1 hour.

8. Allow chicken to rest for 5 minutes, then drizzle pan juices over chicken before serving.